WO2012035901A1 - Procédé de production pour composition de graisse et d'huile - Google Patents

Procédé de production pour composition de graisse et d'huile Download PDF

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Publication number
WO2012035901A1
WO2012035901A1 PCT/JP2011/067580 JP2011067580W WO2012035901A1 WO 2012035901 A1 WO2012035901 A1 WO 2012035901A1 JP 2011067580 W JP2011067580 W JP 2011067580W WO 2012035901 A1 WO2012035901 A1 WO 2012035901A1
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Prior art keywords
oil
palm
fat
odor
oils
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PCT/JP2011/067580
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English (en)
Japanese (ja)
Inventor
則子 土倉
貴稔 山下
貴士 佐野
直子 稲葉
尋士 白砂
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株式会社Ｊ－オイルミルズ
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Priority to JP2011549363A priority Critical patent/JP4931095B1/ja
Publication of WO2012035901A1 publication Critical patent/WO2012035901A1/fr

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    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • C11B3/02—Refining fats or fatty oils by chemical reaction

Definitions

  • the present invention relates to a method for producing an oil / fat composition, and more particularly to a method for producing an oil / fat composition that contains palm-based oil / fat and suppresses its specific odor.
  • Palm oil is a vegetable oil obtained by pressure-steaming the pulp of the palm of a plant belonging to the palm family (Elaeis guineensis Jacq.). Palm oil is a semi-solid / semi-liquid oil at room temperature, and is rich in oleic acid, stearic acid, palmitic acid and the like. Conventionally, palm oil and its processed fats and oils have been used as industrial raw materials and soap raw materials. However, in recent years, there is a demand for use as edible fats and oils used in fried foods and fried foods because of its high oxidation stability. It is increasing.
  • palm oil has a unique odor (hereinafter referred to as “palm odor”) different from other fats and oils. Some consumers tend to hate this palm odor. Moreover, palm odor worsens the environment where an oil-fat composition is used, and may give a worker discomfort.
  • Patent Documents 1 and 2 disclose an oil / fat composition capable of producing a cooked food with good smell by mixing palm olein with corn oil or rapeseed oil. However, there is no description about palm odor.
  • Patent Document 3 discloses a edible oil containing rapeseed oil and palm oil that has improved oxidative stability and a low heating odor. This document refers to the reduction of the heating odor of rapeseed oil, and there is no description about the palm odor.
  • Patent Document 4 includes adding at least one phosphorus-derived component selected from crude oil and intermediate fats and oils to refined edible fats and oils so that the phosphorus content is 0.1 to 5.0 ppm.
  • the manufacturing method of the oil-fat composition for deep-fried foods excellent in the heat tolerance in is disclosed.
  • patent document 4 aims at improving the heat tolerance of the fat and oil composition for deep-fried foods, and is not described at all about palm odor.
  • palm oil and an oil-and-fat composition containing the same desirably improve the commercial value by suppressing palm odor because palm odor deteriorates the working environment and gives an unpleasant feeling to the worker.
  • the objective of this invention is providing the manufacturing method of the fats and oils composition with few palm odors and high commercial value in spite of containing palm type fats and oils.
  • the present inventors have found that palm odor can be suppressed by containing a predetermined amount of phosphorus in edible fats and oils containing palm-based fats and oils. That is, the present invention relates to an oil or fat comprising adding 0.07 ppm to 1 ppm of phosphorus to an oil or fat composition containing 10% by weight or more of a palm oil and fat having an iodine value of 10 or more and less than 81. A method for producing the composition is provided.
  • the palm oil is a processed oil of palm oil.
  • the phosphorus-derived component is at least one selected from, for example, crude oils other than palm oils and intermediate oils.
  • the term “phosphorus-derived component” is used in the meaning of a component containing phosphorus and serving as a raw material of the oil and fat composition.
  • the said crude oil means the fats and oils obtained from the oil raw material by the pressing method, extraction method, extraction method, etc.
  • the said intermediate fats and oils means the crude refined oil which omitted some oil refinement processes, such as degumming and deoxidation.
  • the present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition.
  • the oil and fat composition including a predetermined amount of phosphorus content with respect to the palm oil and fat having a specific range of iodine value
  • the oil and fat composition containing palm oil and fat and suppressing palm odor, It can be easily manufactured.
  • the foodstuff obtained by frying foodstuffs using the manufacturing method of the oil-fat composition of this invention can suppress palm odor, without changing flavor.
  • Fig. 1 shows the composition of palm oil and fat and other edible oils and fats (soybean oil, rapeseed oil and corn oil).
  • the horizontal axis represents the ratio of palm oil and fat, and the vertical axis represents the evaluation of palm odor. It is a graph.
  • a triangle mark is a system of a comparative example that does not contain a phosphorus content
  • a circle mark is a system of an example that contains a phosphorus content (derived component is rapeseed degummed oil) in an amount of 0.2 ppm relative to palm oil.
  • the palm oil used in the present invention includes not only palm oil obtained from palm but also palm oil separated, transesterified, hydrogenated and the like.
  • Specific examples of fractionated oils include palm stearin, palm mid fraction (PMF) and palm olein.
  • the lower limit of the iodine value (IV) of palm oil is 10 or more, preferably 15 or more, more preferably 30 or more, and further preferably 32 or more.
  • the upper limit is less than 81, preferably 70 or less, more preferably 67 or less.
  • the iodine value analysis is calculated by the Wyeth method at the Japan Oil Chemists' Society, but it can also be obtained by a simple near infrared analysis method. Am. Oil Chem. Soc. A very high correlation is obtained in 76 (6) 693-9 (1999). In this example, calculation was performed by a near infrared analysis method. *
  • Edible fats and oils other than palm-based fats and oils used in the present invention are not particularly limited as long as they are used as edible oils. Specific examples include vegetable oils such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, fresh raw oil, palm kernel oil, coconut oil, and animal fats such as beef tallow and pork fat. And processed oils and fats that have been subjected to treatment such as fractionation, hydrogenation, and transesterification.
  • This edible oil / fat may be a single type or a blend of two or more types.
  • the above edible fats and oils can be produced by obtaining crude oil from the oil raw material by compression extraction and / or solvent extraction, and further extracting and refining the crude oil.
  • Compressed extraction is performed by applying high pressure to the raw material to squeeze out the oil in the cells.
  • Squeezed extraction is suitable for oily raw materials with relatively high oil content such as sesame.
  • Solvent extraction is performed by bringing oil seeds as raw materials into contact with the residue after pressing or squeezing and extracting the oil as a solvent solution, and distilling off the solvent from the resulting solution to obtain the oil.
  • Solvent extraction is suitable for raw materials with low oil content such as soybean. Hexane or the like is used as the solvent.
  • a general purification process of vegetable oil can be applied. That is, in general, impurities are removed in the order of (extracted oil) crude oil ⁇ degummed oil ⁇ deoxidized oil ⁇ decolorized oil ⁇ deodorized oil (refined oil), and operations between them are “degumming treatment” and “deacidification”. In general, degumming treatment, deoxidation treatment, decolorization treatment, deodorization treatment and the like are adopted as the steps of “treatment”, “decolorization treatment” and “deodorization treatment”.
  • degumming process is a process of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Therefore, degummed oil means fats and oils obtained by removing gum from crude oil in the degumming step.
  • Deoxidation treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water.
  • the decolorization treatment is a process of removing the pigment contained in the oil by adsorbing it on the activated clay.
  • Deodorization treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure.
  • Cru oils that have been extracted by extraction and / or solvent extraction may be used as they are, or those that have been subjected to a simple water washing treatment may be used for food.
  • the fractionated oil is classified into a high melting point component, a medium melting point component, and a low melting point component based on the melting point of the triglyceride constituting it.
  • the high melting point component includes palm stearin
  • the medium melting point component includes PMF
  • the low melting point component includes palm olein.
  • the content of the palm oil or fat is 10% by weight or more, preferably 30% by weight or more, and particularly preferably 50% by weight or more.
  • processed oil and fat subjected to transesterification and hydrogen exchange are also included in the palm oil and fat.
  • the palm oil content is less than 10% by weight, the palm odor of the oil and fat composition is hardly a problem.
  • the palm odor suppression effect is large, particularly at 50% by weight or more.
  • the phosphorus-derived component is not particularly limited.
  • examples of the phosphorus-derived component include intermediate oils and fats (excluding palm oils) such as crude oil, degummed oil, and crude refined oil obtained by pressing, extraction, and extraction methods, as well as lecithin and phosphorus.
  • At least one selected from the group consisting of phosphorus compounds such as acids and phosphates can be used.
  • Crude oil and intermediate fats and oils are not limited in kind as long as they are other than palm oils. That is, other than edible fats and oils as a base can be used.
  • crude oil, intermediate oil and fat, and phosphoric acid are preferable from the viewpoint of heating and coloring of the oil and fat composition, intermediate oil and fat are particularly preferable, and degummed oil is more preferable.
  • lecithin plant lecithin such as soybean lecithin, rapeseed lecithin, corn lecithin, safflower lecithin, and animal lecithin such as egg yolk lecithin are used.
  • the above lecithin is purified to a high purity obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from natural unpurified lecithin (crude lecithin) and crude lecithin. Any of the prepared lecithins (purified lecithins) may be used.
  • lecithin such as fractionated lecithin obtained by fractionating phosphatidylcholine in lecithin, lysolecithin obtained by lysing lecithin, or enzyme lecithin obtained by enzymatic degradation.
  • purified lecithin is preferable.
  • the phosphates include tripotassium phosphate, tricalcium phosphate, trimagnesium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, monohydrogen phosphate.
  • the phosphorus content of the oil and fat composition of the present invention is 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm, based on palm oil.
  • the phosphorus content is less than 0.07 ppm, a sufficient palm odor suppression effect cannot be obtained.
  • it exceeds 1 ppm the odor and separation of the phosphorus-derived component may occur, and the commercial properties of the oil and fat composition may be impaired.
  • the method for adding phosphorus to the oil and fat composition there is no particular limitation on the method for adding phosphorus to the oil and fat composition.
  • a method in which a component derived from a predetermined amount of phosphorus is added to palm oil and a method of mixing edible oil and fat other than palm oil, and a mixture of palm oil and edible oil other than palm oil and fat A method of adding a predetermined amount of phosphorus-derived component, a method of adding a predetermined amount of phosphorus-derived component to a non-palm-based fat and oil, a palm-based fat and oil, and a conventional edible fat / oil Examples thereof include a method of mixing with edible fats and oils with a predetermined degree of purification and mild phosphorus content remaining.
  • a method of mixing a palm-based fat and oil with a predetermined amount of phosphorus-derived component and a refined edible fat and oil other than palm-based fat and oil is easy to manage the phosphorus content of the fat and oil composition. This is preferable.
  • additives may be added to the edible oil and fat within a range that does not interfere with the effects of the present invention.
  • additives include antioxidants such as tocopherol, emulsifiers, antifoaming agents such as silicone resins, fragrances, and coloring agents.
  • the shape of the obtained oil and fat composition may be liquid, paste, or solid.
  • the shape can be easily adjusted by appropriately selecting essential components including edible fats and oils and other components.
  • the present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition.
  • ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which does not change the flavor of a foodstuff can be provided, suppressing palm smell.
  • the temperature and time at which the ingredients are fried may be those commonly used in the ingredients.
  • Examples of the food include, for example, croquettes, tonkatsu, fried chicken, tempura, fried fish, fried tofu, fried rice crackers, snacks such as potato chips, donuts, and instant noodles.
  • Parts means parts by weight.
  • Palm double stearin (IV15) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured) Palm stearin (IV32) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured)
  • Refined palm oil (IV55) (manufactured by J-Oil Mills, Inc., phosphorus content: 0.6 ppm)
  • PMF (IV46) manufactured by J-Oil Mills Co., Ltd., phosphorus content: 0 ppm
  • Palm olein (IV67) (manufactured by J-Oil Mills, phosphorus content: 0 ppm)
  • Palm super olein (IV81) J-Oil Mills in-house preparation, phosphorus content: 0.2 ppm
  • Transesterification was performed by passing palm olein (IV67) through a column (column having a diameter of 10 cm packed with about 4 kg) on which Lipozyme TL IM (Novozymes) was immobilized at a flow rate of 1.3 kg / hour. 10 kg of the obtained transesterified fat / oil was completely dissolved at a temperature of 70 ° C. and then rapidly cooled to 18 ° C.
  • the crystallization operation was performed in the order of 60 minutes at 18 ° C, 90 minutes at 14 ° C, 90 minutes at 11 ° C, 120 minutes at 8 ° C, 120 minutes at 5 ° C, 60 minutes at 4 ° C, 60 minutes at 3 ° C. went. In addition, the transition between each temperature was performed rapidly.
  • the slurry after crystallization was filtered with a filter press (pressure: 12 bar). IV81 palm super olein was obtained from the filtered liquid fraction.
  • Rapeseed crude oil (manufactured by J-Oil Mills, Inc., phosphorus content: 390 ppm) Rapeseed degummed oil (manufactured by J-Oil Mills, phosphorus content: 105 ppm) Oil and fat decolorized and deodorized from rapeseed degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 65 ppm) Deodorized and deodorized soybean degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 198 ppm) Phosphoric acid (85% aqueous solution) (manufactured by Wako Pure Chemical Industries, Ltd.) Purified lecithin (Benecoat BMI-40L, manufactured by Kao Corporation, phosphorus content: 16,641 ppm)
  • the iodine value was measured using a near-infrared analyzer (product name: near-infrared analyzer, model number Model 5000, manufactured by Nireco Corporation).
  • the phosphorous content was 0.07 ppm or more, and the effect of suppressing palm odor was confirmed. Further, a slightly off-flavor was produced at a phosphorus content of 1 ppm, and a strong off-flavor was produced at a phosphorus content of 1.5 ppm. Therefore, from the viewpoint of palm odor suppression effect and off-flavor, the phosphorus content of palm oil-based fats and oils needs to be 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm. It turns out that.
  • the phosphorous content was 0.07 to 1 ppm, and the palm odor was suppressed, and the effect was particularly high at 0.2 ppm.
  • the phosphorus content is 1.5 ppm, water may be separated when left for a long time.
  • Examples 3 and 11 to 15 Difference in palm oil and fat
  • the oil and fat compositions shown in Tables 3A and 3B were prepared.
  • the rapeseed degummed oil was added so that the phosphorus content was 0.2 ppm with respect to the palm oil.
  • the palm odor of the oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Tables 3A and 3B.
  • Example 2 Heating and coloring test of oil and fat compositions Heating and coloring tests of the oil and fat compositions of Examples 2, 6, and 19 and the oil and fat composition of Comparative Example 1 (without addition of phosphorus) were performed. In the heat coloring test, 10 g of an oil and fat composition was placed in a stainless steel container (diameter 5 cm) and heated at 180 ° C. for 34 hours. The color tone of the oil after heating was measured using a Robibond colorimeter (1/2 inch cell). The results are shown in Table 5 as 10R + Y values.
  • the rapeseed degummed oil was able to suppress not only palm odor control but also heating coloring.
  • Phosphoric acid was equivalent to no addition. Therefore, it turned out that it is preferable to use crude oil or intermediate
  • the palm odor evaluation is maintained at an average of 2.5 or more even when the ratio of the palm oil fat is 10% to 100%.
  • This inhibitory effect does not depend on the type of edible fat / oil other than palm oil / fat. That is, the oil-and-fat composition of the present invention exerts an effect of suppressing palm odor in all systems of palm-based oils and edible oils and fats.
  • Example 25 Flavor evaluation of fried food An oil and fat composition was prepared by adding rapeseed degummed oil as a phosphorus-derived component to PMF so that the phosphorus content was 0.2 ppm. Using this oil and fat composition, the potato was fried at 180 ° C. for 3 minutes. The palm odor and flavor of the obtained potato fries were evaluated. The results are shown in Table 7.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

[Problème] L'invention concerne un procédé de production d'une composition de graisse et d'huile qui supprime l'odeur de palme malgré l'utilisation d'une graisse ou d'une huile à base de palme et concerne des aliments frits en utilisant ce procédé. [Solution] Le procédé de production de la présente invention se caractérise par l'addition de la composition de graisse et d'huile contenant 10 % pds ou plus de graisse ou d'huile à base de palme avec un indice d'iode de 10 à moins de 81, du phosphore à une concentration de 0,07-1 ppm, à la graisse ou à l'huile à base de palme.
PCT/JP2011/067580 2010-09-14 2011-08-01 Procédé de production pour composition de graisse et d'huile WO2012035901A1 (fr)

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JP2010-205690 2010-09-14

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015084719A (ja) * 2013-10-31 2015-05-07 不二製油株式会社 加熱調理用油脂
JP2015188383A (ja) * 2014-03-28 2015-11-02 日清食品ホールディングス株式会社 即席油揚げ麺及びその製造方法
JP2019022467A (ja) * 2017-07-25 2019-02-14 株式会社Ｊ−オイルミルズ 油脂組成物の明所臭抑制方法
JP2019024405A (ja) * 2017-07-30 2019-02-21 株式会社Ｊ−オイルミルズ 吸油低減剤、吸油低減方法および揚げ物用油脂組成物
WO2021020216A1 (fr) * 2019-07-30 2021-02-04 株式会社Ｊ－オイルミルズ Procédé de production d'une composition de matière grasse ou d'huile pour le démoulage

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003055687A (ja) * 2001-08-09 2003-02-26 Tsukishima Shokuhin Kogyo Kk パーム系油脂類の風味改良方法
WO2009028175A1 (fr) * 2007-08-29 2009-03-05 J-Oil Mills, Inc. Procédé de fabrication d'une composition de graisse et huile pour friture ayant une excellente résistance à la chaleur

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6320396A (ja) * 1986-07-14 1988-01-28 不二製油株式会社 精製油脂

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003055687A (ja) * 2001-08-09 2003-02-26 Tsukishima Shokuhin Kogyo Kk パーム系油脂類の風味改良方法
WO2009028175A1 (fr) * 2007-08-29 2009-03-05 J-Oil Mills, Inc. Procédé de fabrication d'une composition de graisse et huile pour friture ayant une excellente résistance à la chaleur

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015084719A (ja) * 2013-10-31 2015-05-07 不二製油株式会社 加熱調理用油脂
JP2015188383A (ja) * 2014-03-28 2015-11-02 日清食品ホールディングス株式会社 即席油揚げ麺及びその製造方法
JP2019022467A (ja) * 2017-07-25 2019-02-14 株式会社Ｊ−オイルミルズ 油脂組成物の明所臭抑制方法
JP2019024405A (ja) * 2017-07-30 2019-02-21 株式会社Ｊ−オイルミルズ 吸油低減剤、吸油低減方法および揚げ物用油脂組成物
JP7102110B2 (ja) 2017-07-30 2022-07-19 株式会社Ｊ－オイルミルズ 吸油低減剤、吸油低減方法および揚げ物用油脂組成物
WO2021020216A1 (fr) * 2019-07-30 2021-02-04 株式会社Ｊ－オイルミルズ Procédé de production d'une composition de matière grasse ou d'huile pour le démoulage

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