WO2013084567A1 - Palm-based oil and method for producing same - Google Patents

Palm-based oil and method for producing same Download PDF

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Publication number
WO2013084567A1
WO2013084567A1 PCT/JP2012/074902 JP2012074902W WO2013084567A1 WO 2013084567 A1 WO2013084567 A1 WO 2013084567A1 JP 2012074902 W JP2012074902 W JP 2012074902W WO 2013084567 A1 WO2013084567 A1 WO 2013084567A1
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Prior art keywords
oil
palm
oils
fat
fats
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PCT/JP2012/074902
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French (fr)
Japanese (ja)
Inventor
勇介 原
隆司 山口
智治 伊藤
小西　聡
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株式会社Ｊ－オイルミルズ
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Priority to JP2012556340A priority Critical patent/JP5230854B1/en
Publication of WO2013084567A1 publication Critical patent/WO2013084567A1/en
Priority to PH12014501232A priority patent/PH12014501232A1/en

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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
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils 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
    • C11B3/12—Refining fats or fatty oils by distillation
    • 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
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids

Definitions

  • the present invention relates to a palm-based fat and oil and a method for producing the same, and more particularly to a palm-based fat and oil that suppresses heat coloring and a method for producing the same.
  • Palm oils and fats are widely used as edible oils due to their high oxidative stability and the fact that their flavor does not deteriorate even after long-term use.
  • Food products cooked with colored oils generally have a low commercial value. Therefore, when palm oil is used for frying oil, it is necessary to replace the frying oil at an early stage for the reason of heat coloring even though the flavor of the oil has not yet deteriorated.
  • Patent Document 1 discloses a method for treating palm oil with acid clay having a specific surface area of 250 to 350 m 2 / g, a ferric oxide content of 0 to 3 wt% and a silicon oxide content of 70 to 90 wt%. The In this method, the red color of palm oil cannot be sufficiently suppressed.
  • Patent Document 2 a distillation process is performed before a decolorization process of palm oil to reduce fatty acids and ⁇ -carotene, thereby suppressing heat coloring.
  • this is also insufficiently effective.
  • Patent Document 3 discloses a refined palm oil and fat in which the Red side color R and iodine value X by the Robibond method satisfy the relationship of R ⁇ 0.22X ⁇ 6.6 after heating at 190 ° C. for 72 hours. This is achieved when the tocotrienol content T (ppm) and the iodine value X are in the relationship of T ⁇ 8X-260.
  • T ppm
  • T iodine value
  • the objective of this invention is providing the palm-type fats and oils which suppress heat coloring, and its manufacturing method.
  • the present inventors have found that ⁇ -tocotrienol is the cause of heat coloring of certain refined palm-based fats and oils, and that this problem can be solved by reducing this to a certain level.
  • the present invention provides a palm oil having an iodine value of 58 or more and a ⁇ -tocotrienol content of 78 ppm or less.
  • Patent Document 3 teaches that heat coloring correlates with tocotrienol content.
  • the inventor of the present invention is that the substance strongly involved in the heat coloring of palm oil is not tocotrienol content but ⁇ -tocotrienol content, and heat coloring can be suppressed by reducing the ⁇ -tocotrienol content. I found. In the present invention, if the ⁇ -tocotrienol content is lower than a certain level, other isomers may exist and the tocotrienol content may be high.
  • the ⁇ -tocotrienol content is preferably 55 ppm or less.
  • the iodine value is preferably 60 or more and 82 or less.
  • the present invention also provides an oil and fat composition containing the palm-based oil and fat.
  • the present inventors have found that ⁇ -tocotrienol, which is difficult to remove by ordinary purification, can be easily removed by adding a short-path distillation process during the purification of palm oil. Therefore, the present invention provides a method for producing a palm-based fat and oil having an iodine value of 58 or more and a ⁇ -tocotrienol content of 78 ppm or less, characterized by incorporating a short-path distillation process into the palm-based fat and oil purification process.
  • the short stroke distillation treatment is preferably performed at a temperature higher than 175 ° C. and 300 ° C. or lower.
  • the present invention also provides a palm-based fat and oil having an iodine value of 58 or more and a ⁇ -tocotrienol content of 78 ppm or less by incorporating a short-path distillation process into the palm-based fat and oil purification process.
  • a method for suppressing heat coloring of a system fat is provided.
  • the palm-based oil and fat of the present invention it is possible to significantly suppress coloring during cooking, which has been a problem in the past. It extends the use period of fats and oils by about 10 to 30% than before. Decreasing the oil replacement frequency contributes to environmental impact by reducing waste oils and fats. The quality and appearance of the food cooked by the oil and fat are also maintained.
  • the palm oil according to the present invention has an effect of suppressing an increase in acid value and viscosity due to heating, in addition to the effect of suppressing heating coloring. This further contributes to extending the life of palm oils and fats.
  • the palm-based oil / fat composition in which other liquid or solid edible fat / oil is blended with the palm-based fat / oil of the present invention exhibits the same effect as the palm-based fat / oil alone. Thereby, the use of the palm oil fat and palm oil fat composition of the present invention is expanded to many.
  • the base of the palm oil according to the present invention is specifically palm oil; palm oil fractionation oil such as palm olein, palm stearin, palm super olein, palm double olein, and palm mid fraction (PMF). Palm oils and fats may be used alone or in combination of two or more.
  • the lower limit of the iodine value (hereinafter referred to as IV) of the palm-based fat is 58, preferably 62, and more preferably 65.
  • IV iodine value
  • the analysis of iodine value is calculated by the Wies method in the Japan Oil Chemists' Society.
  • Tocotrienol is a kind of vitamin E that is characteristically contained in palm oil and rice oil. Tocotrienol further includes isomers of ⁇ -tocotrienol, ⁇ -tocotrienol, ⁇ -tocotrienol, and ⁇ -tocotrienol. Palm oils and fats usually contain tocotrienol on the order of several hundred ppm. Among them, ⁇ -tocotrienol accounts for about 50%.
  • the upper limit of the ⁇ -tocotrienol content of the palm oil of the present invention is 78 ppm, preferably 55 ppm, more preferably 45 ppm. When the upper limit exceeds 78 ppm, the effect of suppressing heat coloring becomes insufficient. There is no particular lower limit for the ⁇ -tocotrienol content, preferably 0.
  • the ⁇ -tocotrienol content is measured in accordance with the tocopherol analysis method (fluorescence detector-high performance liquid chromatographic method 2.4.10-2003) described in the standard oil and fat analysis test method.
  • the palm-based fats and oils of the present invention having the above characteristics can be produced by incorporating a short-path distillation process into a normal refining process of palm-based fats and oils.
  • the short purification process will be described after an overview of the normal purification process.
  • the degumming process is a process of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Specifically, after adding a small amount of phosphoric acid or organic acid to the raw material oil, the mixture is stirred at a temperature of 70 to 90 ° C., and then impurities are removed by centrifugation or the like.
  • 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 step of removing the pigment contained in the oil by adsorbing it on activated clay, acidic clay, activated carbon, silica gel or the like. Specifically, a small amount of adsorbent is added to the raw material oil, and the mixture is stirred under reduced pressure at a temperature of 90 to 120 ° C., and then impurities are filtered off.
  • Deodorization treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure.
  • Palm oil fractionation methods include a non-solvent fractionation method and a solvent fractionation method. These methods are also well known.
  • the short path distillation (SPD) process is performed under a high degree of vacuum with the distance between the evaporation surface and the condensation surface being less than the mean free path of the molecule.
  • Short-path distillation can remove high-boiling substances and heat-unstable substances that cannot be distilled by ordinary vacuum distillation.
  • a short stroke distillation process is used particularly for the removal of ⁇ -tocotrienol.
  • a commercially available apparatus for example, product name KD6, manufactured by UIC GmbH) can be used for the short stroke distillation treatment.
  • the pressure during short-path distillation depends on the temperature, but is usually 0.05 mbar or less, Preferably it is 0.01 mbar or less.
  • the temperature during the short stroke distillation is usually higher than 175 ° C. and may be 300 ° C. or less, preferably 178 to 290 ° C., more preferably 180 to 240 ° C.
  • the timing of incorporating the short stroke distillation process into the refining process is: Palm oil crude oil ⁇ (1) ⁇ Degummed oil ⁇ (2) ⁇ Deoxidized oil ⁇ (3) ⁇ Decolorized oil ⁇ (4) ⁇ (Fractionation) ⁇ Deodorized oil ( For example, RBD palm olein) ⁇ (5) ⁇ decolorized oil ⁇ (6) ⁇ deodorized oil ⁇ (7) ⁇ any of (1) to (7) in the process indicated by the product may be used.
  • the order of adjusting the IV of palm oil and fat and adjusting the ⁇ -tocotrienol content is not limited.
  • the short stroke distillation may be performed with a palm oil or fat alone or with a mixed oil with other vegetable oils.
  • the palm oil according to the present invention also suppresses an increase in acid value due to heating.
  • the suppression effect is quantified, the following formula:
  • the value represented by is usually 0.5 to 2.6, particularly 0.5 to 2.3.
  • the palm oil according to the present invention also suppresses an increase in viscosity due to heating.
  • the suppression effect is quantified, the following formula:
  • the value represented by is usually 1.5 to 4.7, particularly 1.5 to 4.2.
  • the present invention also provides an oil / fat composition containing the palm-based oil / fat composition.
  • the oil and fat composition includes additives commonly used in oils and fats other than palm-based oils and fats and food oils and fats depending on the application.
  • fats other than palm oils include palm kernel oil, rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, perilla oil, palm oil, wheat germ oil, rice bran oil , Vegetable oils such as evening primrose oil, camellia oil, cottonseed oil, peanut oil, animal fats such as lard, beef tallow, fish oil, MCT (medium chain fatty acid triglyceride), fractionated oils thereof, hardened oil, and transesterified oil. These may be blended singly or in combination of two or more.
  • the ratio of the palm oil / fat to the total of the palm oil / fat and the other oil / fat is usually 100 to 10% by weight, preferably 100 to 20% by weight, more preferably 100 to 40% by weight.
  • additives may be added to the edible oil / fat as long as the effects of the present invention are not disturbed.
  • additives include tocopherol, ascorbic acid, ascorbic acid ester, catechin, flavone derivatives, kojic acid, gallic acid, fuxic acid, gossypol, sesamol, terpene, butylhydroxytoluene, butylhydroxyanisole, tertiary butylhydroquinone, rose Antioxidants such as Marie extract; emulsifiers such as monoglyceride, diglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, organic acid monoglyceride, lecithin; Antifoaming agents such as silicone resins; perfumes such as capsa
  • 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 oils and fats and other components.
  • the use of the palm-based fat / oil of the present invention and the palm-based fat / oil composition containing the same is not limited. In particular, it exhibits an excellent effect of suppressing heat coloring as a frying oil or spray oil for foods.
  • foods include fried potatoes, croquettes, tonkatsu, fried chicken, tempura, fried fish, fried tofu, fried rice crackers, snacks such as potato chips, donuts, and instant noodles.
  • the present invention also provides a palm-based fat and oil having an iodine value of 58 or more and a ⁇ -tocotrienol content of 78 ppm or less by incorporating a short-path distillation process into the palm-based fat and oil purification process.
  • a method for suppressing heat coloring of a system fat is provided.
  • the present invention also provides a method for suppressing heat coloring of palm-based fats and oils, characterized by using palm-based fats and oils having an iodine value of 58 or more and a ⁇ -tocotrienol content of 78 ppm or less. According to these methods, the time to reach the oil change by the judgment of the heat coloring is remarkably extended.
  • Example 1 to 4 ⁇ -Tocotrienol Content of Palm-Based Oils and Fats Palm-based fats and oils having different ⁇ -tocotrienol contents were prepared in Examples 1 to 4 and Comparative Examples 1 to 3, and their heat coloring suppression effect was evaluated.
  • Example 1 Malaysian RBD palm olein (obtained from Fuji Oil Co., Ltd., IV67) was dehydrated at 90 ° C. under reduced pressure, and activated clay (product name GSF, manufactured by Mizusawa Chemical Co., Ltd.) was 1.2%. added. Subsequently, it stirred for 30 minutes in 90 degreeC and pressure reduction conditions. Finally, the oils and fats were separated by filtration to obtain RBD palm olein decolorized oils and fats (hereinafter referred to as “RBD / decolorized oils”). The IV of this RBD / decolorized oil was measured and found to be 67.
  • activated clay product name GSF, manufactured by Mizusawa Chemical Co., Ltd.
  • the RBD / decolorized oil is steam-distilled at a temperature of 250 ° C. for 45 minutes (steam blowing rate 1.2%), thereby decoloring and deodorizing fat and oil of RBD palm olein (hereinafter referred to as “RBD / decoloring / deodorizing oil”). Got. The IV of this RBD / decolorized / deodorized oil was 67.
  • the obtained RBD / decolorized / deodorized oil was subjected to a short-path distillation process at a temperature of 190 ° C., a degree of vacuum of ⁇ 0.001 mbar and a short-path distillation apparatus (product name KD6, manufactured by UIC GmbH, surface area 0.06 m 2 ).
  • the measurement was performed under the condition of a flow rate of 1 L / Hr.
  • the ⁇ -tocotrienol content and tocotrienol content of palm oil obtained by short-path distillation were measured according to a fluorescence detector-high performance liquid chromatographic method (standard oil analysis test method 2.4.10-2003). In addition, IV was measured.
  • the heating coloring test of the palm oil obtained above was performed according to the following procedure. First, 10 g of palm oil was put in a test tube (model number TE-32 (diameter 18 mm ⁇ length 165 mm), manufactured by Iwaki Glass Co., Ltd.) and heated at 190 ° C. for 48 hours. The color tone of the oil sampled before heating and after 48 hours was measured based on the Robibond method of the standard oil analysis method (2.2.1.1.). At this time, a 2.54 cm cell was used, and the color tone was determined as Y + 10R. The results are shown in Table 1.
  • Example 2 and Example 3 palm-based fats and oils were prepared in the same procedure as in Example 1 except that the temperature during the short stroke distillation treatment in Example 1 was changed to 180 ° C. and 185 ° C.
  • Example 4 ⁇ -tocotrienol (manufactured by SIGMA, ⁇ -tocotrienol content of 95% or more) was added to the palm oil obtained in Example 1 so as to have an amount shown in Table 1.
  • Table 1 shows the physical properties (IV, ⁇ -tocotrienol content, tocotrienol content, and color tone) of the obtained palm-based fats and oils.
  • Comparative Example 1 the RBD / decolorization / deodorized oil obtained when prepared in Example 1 was subjected to a heating evaluation test without being subjected to a short-path distillation treatment.
  • the physical properties of RBD / decolorizing / deodorizing oil are shown in Table 1.
  • ⁇ -tocotrienol manufactured by SIGMA, ⁇ -tocotrienol content: 95% or more was added to the palm oil obtained in Example 1 so as to have an amount shown in Table 1.
  • Table 1 shows the physical properties of the oils and fats obtained.
  • A Color tone represented by Y + 10R of fat before heating
  • B Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
  • Comparative Example 3 satisfies the conditions for tocotrienol described in Patent Document 3. However, even if the tocotrienol content in the palm-based fats and oils is reduced, the deterioration of the color tone due to heating cannot be significantly suppressed. On the other hand, in Example 4, although the tocotrienol content is the same as that of Comparative Example 3, the deterioration of the color tone due to heating can be significantly suppressed. Therefore, it can be seen from Table 1 that the heat coloring suppression effect represented by X of palm-based fats and oils correlates not with tocotrienol content but with ⁇ -tocotrienol content. And in order to suppress the heat coloring of palm oil and fat, it is important to suppress the ⁇ -tocotrienol content in the oil and fat to 78 ppm or less.
  • Examples 5 to 6 Range of IV of palm-based fats and oils The IV of palm-based fats and oils was changed to evaluate the suppression of heating coloring of palm-based fats and oils. Specifically, in Example 1, a short stroke distillation treatment was performed in the same procedure as in Example 1 except that RBD / decolorizing / deodorizing oils having different IVs were used to prepare palm-based fats and oils. Table 2 shows the physical properties of the obtained palm-based fats and oils.
  • A Color tone represented by Y + 10R of fat before heating
  • B Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
  • A Color tone represented by Y + 10R of fat before heating
  • B Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
  • Example 7 Short-path distillation conditions
  • Example 1 the same procedure as in Example 1 was applied except that the temperature during the short-path distillation of RBD / decolorization / deodorized oil was changed to the values shown in Table 4.
  • a short stroke distillation process was performed.
  • Table 4 shows the physical properties of the obtained palm-based fats and oils.
  • A Color tone represented by Y + 10R of fat before heating
  • B Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
  • the temperature during short-path distillation is It is necessary that the temperature be higher than 175 ° C, preferably 180 ° C or higher.
  • Example 9 Raw oil and fat and suppression of heat coloring
  • the raw oil and fat subjected to the short stroke distillation treatment was changed from RBD / decolorization / deodorized oil (IV67) to RBD palm olein (IV67, Example 9) or RBD.
  • / Palm oil was prepared in the same procedure as in Example 1 except that the color was changed to decolorized oil (IV67, Example 10).
  • Table 5 shows the physical properties of the obtained palm oil and fat.
  • A Color tone represented by Y + 10R of fat before heating
  • B Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
  • C Acid value D of fat before heating
  • D After heating at 190 ° C. for 14 hours
  • Acid value E viscosity of oil and fat before heating at 40 ° C. (poise)
  • F 40 degreeC viscosity (poise) of fats and oils after heating at 190 degreeC for 49 hours
  • the raw fats and oils to be subjected to short-path distillation may be any of RBD palm olein (Example 9), RBD / decolorized oil (Example 10), and RBD / decolorized / deodorized oil (Example 1). Recognize. It can be said that short-path distillation may be any of deodorizing treatment of palm oil, its decoloring treatment, and further deodorizing treatment. Preferably, as in Example 1 and Example 9, the fat and oil after the deodorization treatment is subjected to short-path distillation.
  • Examples 11 to 12 Formulated Oils
  • the conventional palm-based fats and oils were replaced with the palm-based fats and oils of the present invention even in blended oils of palm-based fats and other vegetable oils.
  • Rapeseed oil J-oil mills
  • Soybean oil J-oil mills
  • Example 13 French fries cooking test 1 kg of blended oil having the composition shown in Table 7 was placed in a pan and heated to 180 ° C. Potato 200g was fried every 2 hours and the blended oil was used for 10 hours. The change of the color tone of the fats and oils in use is shown in FIG. Table 7 shows the color tone of the oil after 10 hours.
  • Rapeseed oil J-oil mills
  • Soybean oil J-oil mills

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Abstract

[Problem] To provide a palm-based oil inhibiting discoloration caused by heating, and a method for producing the same. [Solution] This palm-based oil has an iodine value of at least 58 and a γ-tocotrienol content of no more than 78 ppm. This oil is obtainable, for example, through the incorporation of short path distillation processing into a purification step for palm-based oil.

Description

パーム系油脂及びその製造方法Palm oil and its production method
　本発明は、パーム系油脂及びその製造方法に関し、より詳細には加熱着色を抑制するパーム系油脂及びその製造方法に関する。 The present invention relates to a palm-based fat and oil and a method for producing the same, and more particularly to a palm-based fat and oil that suppresses heat coloring and a method for producing the same.
　精製パーム系油脂は、酸化安定性が高く、長時間の使用でも風味が劣化しない等の特長から、食用油として広く用いられている。その半面、加熱調理時に着色しやすい欠点がある。着色した油で調理された食品は、一般に、商品価値が下がることが多い。そのため、パーム系油脂をフライ油に用いると、油の風味がまだ劣化していないのに、加熱着色の理由でフライ油を早期に交換する必要が生じる。 Refined palm oils and fats are widely used as edible oils due to their high oxidative stability and the fact that their flavor does not deteriorate even after long-term use. On the other hand, there is a drawback that it tends to be colored during cooking. Food products cooked with colored oils generally have a low commercial value. Therefore, when palm oil is used for frying oil, it is necessary to replace the frying oil at an early stage for the reason of heat coloring even though the flavor of the oil has not yet deteriorated.
　加熱着色が抑えられれば、油脂自体の価値が上がり、その利用用途が拡大することも期待される。また、油の交換頻度が下がり、廃棄油脂の削減により環境への負荷も低減できる。 If heat coloring is suppressed, the value of the oil and fat itself will increase, and it is expected that its application will be expanded. In addition, the frequency of oil replacement is reduced, and the burden on the environment can be reduced by reducing waste oils and fats.
　パーム系油脂の加熱着色を抑制する方法が、これまでいくつか検討されている。例えば、特許文献１では、比表面積２５０～３５０ｍ２／ｇ、酸化第二鉄含有量０～３重量％及び酸化ケイ素含有量７０～９０重量％の酸性白土でパーム油を処理する方法が開示される。この方法では、パーム系油脂の赤色を充分に抑えられない。 Several methods for suppressing the heat coloring of palm-based fats and oils have been studied so far. For example, Patent Document 1 discloses a method for treating palm oil with acid clay having a specific surface area of 250 to 350 m 2 / g, a ferric oxide content of 0 to 3 wt% and a silicon oxide content of 70 to 90 wt%. The In this method, the red color of palm oil cannot be sufficiently suppressed.
　特許文献２では、パーム油の脱色工程より前に蒸留工程を行ない脂肪酸とβカロチンを低減することで加熱着色を抑えるとしている。しかし、これも、効果が不十分である。 In Patent Document 2, a distillation process is performed before a decolorization process of palm oil to reduce fatty acids and β-carotene, thereby suppressing heat coloring. However, this is also insufficiently effective.
　特許文献３では、１９０℃で７２時間加熱後に、ロビボンド法によるＲｅｄ側色Ｒとヨウ素価Ｘとが、Ｒ≦０．２２Ｘ－６．６の関係を満たす精製パーム系油脂を開示する。これは、トコトリエノール含量Ｔ（ｐｐｍ）とヨウ素価Ｘとが、Ｔ≦８Ｘ－２６０の関係にあるときに達成される。しかし、後述の比較例に示すように、トコトリエノール含量が上記条件を満たしても、加熱着色抑制が充分とはいえない。また、特許文献３が推奨する吸着剤を用いてパーム系油脂中のトコトリエノール含量を一定レベルに低減することは、技術的に容易ではない。 Patent Document 3 discloses a refined palm oil and fat in which the Red side color R and iodine value X by the Robibond method satisfy the relationship of R ≦ 0.22X−6.6 after heating at 190 ° C. for 72 hours. This is achieved when the tocotrienol content T (ppm) and the iodine value X are in the relationship of T ≦ 8X-260. However, as shown in Comparative Examples described later, even if the tocotrienol content satisfies the above conditions, it cannot be said that the suppression of heat coloring is sufficient. Moreover, it is technically not easy to reduce the tocotrienol content in palm oil fat to a certain level using the adsorbent recommended by Patent Document 3.
特開平４－１８３７９４号公報JP-A-4-183794 特開２００６－３１６２５４号公報JP 2006-316254 A ＷＯ２００９／０７５２７８号公報WO2009 / 075278
　上記したように、パーム系油脂の加熱着色し易い特性は、大きな問題である。そこで、本発明の目的は、加熱着色を抑制するパーム系油脂及びその製造方法を提供することにある。 As described above, the characteristic of palm oils that are easily colored by heating is a big problem. Then, the objective of this invention is providing the palm-type fats and oils which suppress heat coloring, and its manufacturing method.
　本発明者らは、上記課題を鋭意検討した結果、一定の精製パーム系油脂の加熱着色の原因がγ－トコトリエノールにあり、これを一定レベルまで低減すれば、上記課題を解決できることを見いだし、本発明を完成させた。すなわち、本発明は、ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂を提供する。 As a result of intensive studies on the above problems, the present inventors have found that γ-tocotrienol is the cause of heat coloring of certain refined palm-based fats and oils, and that this problem can be solved by reducing this to a certain level. Completed the invention. That is, the present invention provides a palm oil having an iodine value of 58 or more and a γ-tocotrienol content of 78 ppm or less.
　特許文献３は、加熱着色がトコトリエノール含量と相関すると教示する。一方、本発明者は、パーム系油脂の加熱着色に強く関与する物質が、トコトリエノール含量でなく、γ―トコトリエノール含量であること、そして、γ－トコトリエノール含量を低減することで加熱着色を抑えられることを見出した。本発明において、γ－トコトリエノール含量が一定レベルより低いなら、他の異性体が存在し、また、トコトリエノール含量が高くてもよい。 Patent Document 3 teaches that heat coloring correlates with tocotrienol content. On the other hand, the inventor of the present invention is that the substance strongly involved in the heat coloring of palm oil is not tocotrienol content but γ-tocotrienol content, and heat coloring can be suppressed by reducing the γ-tocotrienol content. I found. In the present invention, if the γ-tocotrienol content is lower than a certain level, other isomers may exist and the tocotrienol content may be high.
　前記γ－トコトリエノール含量は、５５ｐｐｍ以下であることが好ましい。 The γ-tocotrienol content is preferably 55 ppm or less.
　前記ヨウ素価は、６０以上８２以下であることが好ましい。 The iodine value is preferably 60 or more and 82 or less.
　本発明は、また、上記パーム系油脂を含有する油脂組成物を提供する。 The present invention also provides an oil and fat composition containing the palm-based oil and fat.
　本発明者らは、パーム系油脂の精製時に、短行程蒸留処理を付加すれば、通常の精製では除去困難なγ－トコトリエノールを容易に除去することを見出した。そこで、本発明は、パーム系油脂の精製工程に短行程蒸留処理を組み入れることを特徴とする、ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂の製造方法を提供する。 The present inventors have found that γ-tocotrienol, which is difficult to remove by ordinary purification, can be easily removed by adding a short-path distillation process during the purification of palm oil. Therefore, the present invention provides a method for producing a palm-based fat and oil having an iodine value of 58 or more and a γ-tocotrienol content of 78 ppm or less, characterized by incorporating a short-path distillation process into the palm-based fat and oil purification process.
　前記短行程蒸留処理は、１７５℃より高く、３００℃以下で行なうことが好ましい。 The short stroke distillation treatment is preferably performed at a temperature higher than 175 ° C. and 300 ° C. or lower.
　前記短行程蒸留処理を、物理精製処理したＲＢＤ油脂に対して行うことが好ましい。 It is preferable to perform the short stroke distillation treatment on the physically refined RBD fat.
　本発明は、また、パーム系油脂の精製工程に短行程蒸留処理を組み込むことにより、ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂を調製することを特徴とする、パーム系油脂の加熱着色抑制方法を提供する。 The present invention also provides a palm-based fat and oil having an iodine value of 58 or more and a γ-tocotrienol content of 78 ppm or less by incorporating a short-path distillation process into the palm-based fat and oil purification process. Provided is a method for suppressing heat coloring of a system fat.
　本発明のパーム系油脂によれば、従来問題とされていた加熱調理時の着色を大幅に抑制することができる。それは、油脂の使用期間を、従来よりもおよそ１０～３０％延長する。油の交換頻度が下がることは、廃棄油脂の削減により環境への負荷にも貢献する。その油脂により調理される食品の品質及び外観も維持される。 According to the palm-based oil and fat of the present invention, it is possible to significantly suppress coloring during cooking, which has been a problem in the past. It extends the use period of fats and oils by about 10 to 30% than before. Decreasing the oil replacement frequency contributes to environmental impact by reducing waste oils and fats. The quality and appearance of the food cooked by the oil and fat are also maintained.
　本発明のパーム系油脂は、加熱着色抑制効果以外に、加熱による酸価や粘度の上昇を抑制するという効果も奏する。これは、パーム系油脂の延命にさらに貢献する。 The palm oil according to the present invention has an effect of suppressing an increase in acid value and viscosity due to heating, in addition to the effect of suppressing heating coloring. This further contributes to extending the life of palm oils and fats.
　本発明のパーム系油脂に他の液体や固体の食用油脂を配合したパーム系油脂組成物は、パーム系油脂単体と同様な効果を発現する。これにより、本発明のパーム系油脂及びパーム系油脂組成物の用途が多いに拡大する。 The palm-based oil / fat composition in which other liquid or solid edible fat / oil is blended with the palm-based fat / oil of the present invention exhibits the same effect as the palm-based fat / oil alone. Thereby, the use of the palm oil fat and palm oil fat composition of the present invention is expanded to many.
本発明に従うパーム系油脂組成物と比較例のパーム系油脂組成物を用いてフライドポテトを１０時間揚げたときの、油脂の色調の変動を示すグラフである。図中、○が本発明であり、△が比較例である。本発明の油脂組成物は、比較例のものより、加熱着色が顕著に抑制される。It is a graph which shows the fluctuation | variation of the color tone of fats and oils when fried french fries for 10 hours using the palm type fat composition according to this invention and the palm type fat composition of a comparative example. In the figure, ◯ is the present invention and Δ is a comparative example. In the oil and fat composition of the present invention, heat coloring is significantly suppressed as compared with the comparative example.
　本発明のパーム系油脂のベースは、具体的にはパーム油；パームオレイン、パームステアリン、パームスーパーオレイン、パームダブルオレイン、パームミッドフラクション（ＰＭＦ）等のパーム油分別油である。パーム系油脂は、これらの一種単独でも、二種以上の組合せでもよい。 The base of the palm oil according to the present invention is specifically palm oil; palm oil fractionation oil such as palm olein, palm stearin, palm super olein, palm double olein, and palm mid fraction (PMF). Palm oils and fats may be used alone or in combination of two or more.
　上記パーム系油脂のヨウ素価（以下、ＩＶという）の下限は、５８であり、好ましくは
６２であり、さらに好ましくは６５である。ＩＶが５８よりも低いと、加熱着色抑制の効果が不十分である。ＩＶの上限はなく、通常、８５であり、好ましくは８２である。ここで、ヨウ素価の分析は日本油化学会におけるウィイス法によって算出する。 The lower limit of the iodine value (hereinafter referred to as IV) of the palm-based fat is 58, preferably 62, and more preferably 65. When IV is lower than 58, the effect of suppressing heat coloring is insufficient. There is no upper limit of IV, usually 85, and preferably 82. Here, the analysis of iodine value is calculated by the Wies method in the Japan Oil Chemists' Society.
　トコトリエノールは、パーム油や米油に特徴的に含まれるビタミンＥの一種である。トコトリエノールには、さらに、α―トコトリエノール、β―トコトリエノール、γ―トコトリエノール、及びδ―トコトリエノールの異性体が存在する。パーム系油脂には、通常、数百ｐｐｍオーダーのトコトリエノールが含まれる。そのうち、γ―トコトリエノールが、約５０％を占める。 Tocotrienol is a kind of vitamin E that is characteristically contained in palm oil and rice oil. Tocotrienol further includes isomers of α-tocotrienol, β-tocotrienol, γ-tocotrienol, and δ-tocotrienol. Palm oils and fats usually contain tocotrienol on the order of several hundred ppm. Among them, γ-tocotrienol accounts for about 50%.
　本発明のパーム系油脂のγ―トコトリエノール含量の上限は、７８ｐｐｍであり、好ましくは５５ｐｐｍであり、さらに好ましくは４５ｐｐｍである。上限が７８ｐｐｍを越えると、加熱着色抑制の効果が不十分となる。γ―トコトリエノール含量の下限は特になく、好ましくは０である。なお、γ―トコトリエノール含量は、基準油脂分析試験法に記載のトコフェロールの分析法（蛍光検出器－高速液体クロマトグラフ法　２．４．１０－２００３）に準じて測定される。 The upper limit of the γ-tocotrienol content of the palm oil of the present invention is 78 ppm, preferably 55 ppm, more preferably 45 ppm. When the upper limit exceeds 78 ppm, the effect of suppressing heat coloring becomes insufficient. There is no particular lower limit for the γ-tocotrienol content, preferably 0. The γ-tocotrienol content is measured in accordance with the tocopherol analysis method (fluorescence detector-high performance liquid chromatographic method 2.4.10-2003) described in the standard oil and fat analysis test method.
　上記特性を有する本発明のパーム系油脂は、パーム系油脂の通常の精製工程に短行程蒸留処理を組み入れることにより製造することができる。以下に、通常の精製工程を概説した後、短行程蒸留処理を説明する。 The palm-based fats and oils of the present invention having the above characteristics can be produced by incorporating a short-path distillation process into a normal refining process of palm-based fats and oils. In the following, the short purification process will be described after an overview of the normal purification process.
　パーム油の精製では、一般に、パーム種子を圧搾した原油→脱ガム油→脱酸油→脱色油→（１段以上の分別）→脱臭油（例えばＲＢＤ（Ｒｅｆｉｎｅｄ　Ｂｌｅａｃｈｅｄ　Ｄｅｏｄｏｒｉｚｅｄ）パームオレイン）→脱色油→脱臭油→製品の順に、リン脂質、色素、有臭成分、遊離脂肪酸等の不純物を除いてゆく。それぞれの油脂間の操作である脱ガム、脱酸、脱色、及び脱臭の一般的な工程内容は公知である。 In the refining of palm oil, generally, crude oil obtained by pressing palm seed → degummed oil → deoxidized oil → decolorized oil → (one or more fractionation) → deodorized oil (for example, RBD (Refined Bleached Deodorized) palm olein) → decolorized oil Remove impurities such as phospholipids, pigments, odorous components, and free fatty acids in the order of deodorized oil and products. The general process contents of degumming, deoxidation, decolorization, and deodorization, which are operations between the respective oils and fats, are known.
　脱ガム処理は、油分中に含まれるリン脂質を主成分とするガム質を水和除去する工程である。具体的には、原料油に少量のリン酸や有機酸を添加した後、７０～９０℃の温度で撹拌後、遠心分離等で不純物を除去する。 The degumming process is a process of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Specifically, after adding a small amount of phosphoric acid or organic acid to the raw material oil, the mixture is stirred at a temperature of 70 to 90 ° C., and then impurities are removed by centrifugation or the like.
　脱酸処理は、アルカリ水で処理することにより、油分中に含まれる遊離脂肪酸をセッケン分として除去する工程である。 Deoxidation treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water.
　脱色処理は、油分中に含まれる色素を活性白土、酸性白土、活性炭、シリカゲル等に吸着させて除去する工程である。具体的には、原料油に少量の吸着材を添加し、９０～１２０℃の温度で減圧撹拌後、不純物を濾別する。 The decolorization treatment is a step of removing the pigment contained in the oil by adsorbing it on activated clay, acidic clay, activated carbon, silica gel or the like. Specifically, a small amount of adsorbent is added to the raw material oil, and the mixture is stirred under reduced pressure at a temperature of 90 to 120 ° C., and then impurities are filtered off.
　脱臭処理は、減圧下で水蒸気蒸留することによって油分中に含まれる有臭成分を除去する工程である。 Deodorization treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure.
　分別は、適宜、構成するトリグリセリドの融点に基づいて、パームステアリン等の高融点成分、ＰＭＦ等の中融点成分及びパームオレイン等の低融点成分のみを選択するために行われる。パーム油の分別方法には、非溶剤分別法及び溶剤分別法がある。これらの方法も周知である。 Fractionation is performed in order to appropriately select only a high melting point component such as palm stearin, a medium melting point component such as PMF, and a low melting point component such as palm olein based on the melting point of the triglyceride to be constituted. Palm oil fractionation methods include a non-solvent fractionation method and a solvent fractionation method. These methods are also well known.
　短行程蒸留（ＳＰＤ、Ｓｈｏｒｔ　Ｐａｔｈ　Ｄｉｓｔｉｌｌａｔｉｏｎ）処理は、高度の真空下で、蒸発面と凝縮面との距離を分子の平均自由行程以下にして行うことを特徴とする。短行程蒸留は、普通の減圧蒸留では蒸留できない高沸点物質や熱に不安定な物質の除去が可能である。本発明では、特にγ－トコトリエノールの除去に短行程蒸留処理を使用する。短行程蒸留処理には、市販の装置（例えば、製品名ＫＤ６、ＵＩＣ　ＧｍｂＨ社製）を使用可能である。 The short path distillation (SPD) process is performed under a high degree of vacuum with the distance between the evaporation surface and the condensation surface being less than the mean free path of the molecule. Short-path distillation can remove high-boiling substances and heat-unstable substances that cannot be distilled by ordinary vacuum distillation. In the present invention, a short stroke distillation process is used particularly for the removal of γ-tocotrienol. A commercially available apparatus (for example, product name KD6, manufactured by UIC GmbH) can be used for the short stroke distillation treatment.
　短行程蒸留時の圧力は、温度に依存するが、通常、０．０５ｍｂａｒ以下でよく、
好ましくは０．０１ｍｂａｒ以下である。 The pressure during short-path distillation depends on the temperature, but is usually 0.05 mbar or less,
Preferably it is 0.01 mbar or less.
　短行程蒸留時の温度は、通常、１７５℃より高く、３００℃以下でよく、好ましくは１７８～２９０℃であり、さらに好ましくは１８０～２４０℃である。 The temperature during the short stroke distillation is usually higher than 175 ° C. and may be 300 ° C. or less, preferably 178 to 290 ° C., more preferably 180 to 240 ° C.
　精製工程に短行程蒸留処理を組み入れる時期は、パーム油原油→（１）→脱ガム油→（２）→脱酸油→（３）→脱色油→（４）→（分別）→脱臭油（例えばＲＢＤパームオレイン）→（５）→脱色油→（６）→脱臭油→（７）→製品で示す工程中の（１）～（７）のいずれかでもよい。本発明において、パーム系油脂のＩＶの調整とγ－トコトリエノール含量の調整の順序を問わない。好ましくは、（５）乃至（７）のように、物理精製処理したＲＢＤ油脂に対して行い、より好ましくは、（５）や（７）のように、脱臭処理後に行う。短行程蒸留はパーム系油脂単体で行なっても、他の植物油との混合油で行なってもよい。 The timing of incorporating the short stroke distillation process into the refining process is: Palm oil crude oil → (1) → Degummed oil → (2) → Deoxidized oil → (3) → Decolorized oil → (4) → (Fractionation) → Deodorized oil ( For example, RBD palm olein) → (5) → decolorized oil → (6) → deodorized oil → (7) → any of (1) to (7) in the process indicated by the product may be used. In the present invention, the order of adjusting the IV of palm oil and fat and adjusting the γ-tocotrienol content is not limited. Preferably, it is performed on the physically refined RBD oil and fat as in (5) to (7), and more preferably after deodorizing treatment as in (5) and (7). The short stroke distillation may be performed with a palm oil or fat alone or with a mixed oil with other vegetable oils.
　本発明のパーム系油脂の加熱着色の抑制効果を数値化すると、次式：
Figure JPOXMLDOC01-appb-M000001
 で示される値が、通常、１．３～２．０であり、特に１．３～１．８である。 When the effect of suppressing heat coloring of the palm-based fats and oils of the present invention is quantified, the following formula:
Figure JPOXMLDOC01-appb-M000001
 Is usually 1.3 to 2.0, particularly 1.3 to 1.8.
　本発明のパーム系油脂は、加熱による酸価の上昇もまた抑制する。その抑制効果を数値化すると、次式：
Figure JPOXMLDOC01-appb-M000002
 で示される値が、通常、０．５～２．６であり、特に０．５～２．３である。 The palm oil according to the present invention also suppresses an increase in acid value due to heating. When the suppression effect is quantified, the following formula:
Figure JPOXMLDOC01-appb-M000002
 The value represented by is usually 0.5 to 2.6, particularly 0.5 to 2.3.
　本発明のパーム系油脂は、加熱による粘度の上昇もまた抑制する。その抑制効果を数値化すると、次式：
Figure JPOXMLDOC01-appb-M000003
 で示される値が、通常、１．５～４．７であり、特に１．５～４．２である。 The palm oil according to the present invention also suppresses an increase in viscosity due to heating. When the suppression effect is quantified, the following formula:
Figure JPOXMLDOC01-appb-M000003
 The value represented by is usually 1.5 to 4.7, particularly 1.5 to 4.2.
　本発明は、また、上記パーム系油脂組成物を含有する油脂組成物を提供する。油脂組成物には、用途に応じてパーム系油脂以外の油脂や食品用油脂組成物に常用される添加剤が含まれる。 The present invention also provides an oil / fat composition containing the palm-based oil / fat composition. The oil and fat composition includes additives commonly used in oils and fats other than palm-based oils and fats and food oils and fats depending on the application.
　パーム系油脂以外の油脂の例としては、パーム核油、菜種油、大豆油、コーン油、ひまわり油、サフラワー油、ゴマ油、オリーブ油、亜麻仁油、シソ油、やし油、小麦胚芽油、米ぬか油、月見草油、椿油、綿実油、落花生油等の植物油、ラード、牛脂、魚油等の動物脂、ＭＣＴ（中鎖脂肪酸トリグリセライド）、これらの分別油、硬化油、エステル交換油が挙げられる。これらを一種単独で配合してもよく、あるいは二種以上組み合わせて配合してもよい。 Examples of fats other than palm oils include palm kernel oil, rapeseed oil, soybean oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, perilla oil, palm oil, wheat germ oil, rice bran oil , Vegetable oils such as evening primrose oil, camellia oil, cottonseed oil, peanut oil, animal fats such as lard, beef tallow, fish oil, MCT (medium chain fatty acid triglyceride), fractionated oils thereof, hardened oil, and transesterified oil. These may be blended singly or in combination of two or more.
　パーム系油脂とその他の油脂との合計に対するパーム系油脂の比率は、通常、１００～１０重量％でよく、好ましくは１００～２０重量％、さらに好ましくは１００～４０重量％である。 The ratio of the palm oil / fat to the total of the palm oil / fat and the other oil / fat is usually 100 to 10% by weight, preferably 100 to 20% by weight, more preferably 100 to 40% by weight.
　本発明のパーム系油脂組成物には、食用油脂に公知の添加剤を、本発明の効果を妨害しない範囲で添加してもよい。添加剤の例には、トコフェロール、アスコルビン酸、アスコルビン酸エステル、カテキン、フラボン誘導体、コウジ酸、没食子酸、フキ酸、ゴシポール、セサモール、テルペン、ブチルヒドロキシトルエン、ブチルヒドロキシアニソール、ターシャルブチルヒドロキノン、ローズマリー抽出物等の抗酸化剤；モノグリセリド、ジグリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル、有機酸モノグリセリド、レシチン等の乳化剤；シリコーン樹脂等の消泡剤；カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロン等の香料；カロテン、アスタキサンチン等の着色剤；クエン酸、酒石酸、リンゴ酸等の有機カルボン酸；並びにビタミンＡ、Ｄ等のビタミン類が挙げられる。 In the palm-based oil / fat composition of the present invention, known additives may be added to the edible oil / fat as long as the effects of the present invention are not disturbed. Examples of additives include tocopherol, ascorbic acid, ascorbic acid ester, catechin, flavone derivatives, kojic acid, gallic acid, fuxic acid, gossypol, sesamol, terpene, butylhydroxytoluene, butylhydroxyanisole, tertiary butylhydroquinone, rose Antioxidants such as Marie extract; emulsifiers such as monoglyceride, diglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, organic acid monoglyceride, lecithin; Antifoaming agents such as silicone resins; perfumes such as capsaicin, anethole, eugenol, cineol, gingerone; coloring agents such as carotene and astaxanthin; Acid, tartaric acid, organic carboxylic acids such as malic acid; and vitamin A, include vitamins such as D.
　得られる油脂組成物の形状は、液状、ペースト状、固形状のいずれでもよい。形状は、食用油脂をはじめとする必須成分、及びその他の成分を適宜選択することにより容易に調整可能である。 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 oils and fats and other components.
　本発明のパーム系油脂及びそれを配合したパーム系油脂組成物の用途は、限定されない。特に、食品のフライ油やスプレー油として、優れた加熱着色抑制効果を発揮する。食品の例には、フライドポテト、コロッケ、とんかつ、唐揚げ、天ぷら、魚フライ、揚げ豆腐、揚げ米菓、ポテトチップス等のスナック菓子、ドーナッツ、インスタントラーメン等が挙げられる。 The use of the palm-based fat / oil of the present invention and the palm-based fat / oil composition containing the same is not limited. In particular, it exhibits an excellent effect of suppressing heat coloring as a frying oil or spray oil for foods. Examples of foods include fried potatoes, croquettes, tonkatsu, fried chicken, tempura, fried fish, fried tofu, fried rice crackers, snacks such as potato chips, donuts, and instant noodles.
　本発明は、また、パーム系油脂の精製工程に短行程蒸留処理を組み込むことにより、ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂を調製することを特徴とする、パーム系油脂の加熱着色抑制方法を提供する。本発明は、また、ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂を用いることを特徴とする、パーム系油脂の加熱着色抑制方法を提供する。これらの方法によれば、加熱着色の判断による油交換に達する時間が顕著に延びる。 The present invention also provides a palm-based fat and oil having an iodine value of 58 or more and a γ-tocotrienol content of 78 ppm or less by incorporating a short-path distillation process into the palm-based fat and oil purification process. Provided is a method for suppressing heat coloring of a system fat. The present invention also provides a method for suppressing heat coloring of palm-based fats and oils, characterized by using palm-based fats and oils having an iodine value of 58 or more and a γ-tocotrienol content of 78 ppm or less. According to these methods, the time to reach the oil change by the judgment of the heat coloring is remarkably extended.
　以下に、実施例を示して本発明をより詳細に説明するが、本発明はこれらの実施例に限定されない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
〔実施例１～４〕パーム系油脂のγ－トコトリエノール含量
　実施例１～４並びに比較例１～３に、γ－トコトリエノール含量の異なるパーム系油脂を調製し、その加熱着色抑制効果を評価した。 [Examples 1 to 4] γ-Tocotrienol Content of Palm-Based Oils and Fats Palm-based fats and oils having different γ-tocotrienol contents were prepared in Examples 1 to 4 and Comparative Examples 1 to 3, and their heat coloring suppression effect was evaluated.
　実施例１では、まず、マレーシア産ＲＢＤパームオレイン（不二製油株式会社より入手、ＩＶ６７）を９０℃、減圧状態で脱水し、活性白土（製品名ＧＳＦ、水澤化学社製）を１．２％加えた。次いで、温度９０℃、減圧状態で３０分間撹拌した。最後に、油脂を濾別することにより、ＲＢＤパームオレインの脱色油脂（以下、「ＲＢＤ／脱色油」という）を得た。このＲＢＤ／脱色油のＩＶを測定したところ、６７であった。 In Example 1, first, Malaysian RBD palm olein (obtained from Fuji Oil Co., Ltd., IV67) was dehydrated at 90 ° C. under reduced pressure, and activated clay (product name GSF, manufactured by Mizusawa Chemical Co., Ltd.) was 1.2%. added. Subsequently, it stirred for 30 minutes in 90 degreeC and pressure reduction conditions. Finally, the oils and fats were separated by filtration to obtain RBD palm olein decolorized oils and fats (hereinafter referred to as “RBD / decolorized oils”). The IV of this RBD / decolorized oil was measured and found to be 67.
　上記ＲＢＤ／脱色油を、２５０℃の温度で４５分間、水蒸気蒸留（水蒸気吹込量１．２％）することによって、ＲＢＤパームオレインの脱色脱臭油脂（以下、「ＲＢＤ／脱色／脱臭油」という）を得た。このＲＢＤ／脱色／脱臭油のＩＶは、６７であった。 The RBD / decolorized oil is steam-distilled at a temperature of 250 ° C. for 45 minutes (steam blowing rate 1.2%), thereby decoloring and deodorizing fat and oil of RBD palm olein (hereinafter referred to as “RBD / decoloring / deodorizing oil”). Got. The IV of this RBD / decolorized / deodorized oil was 67.
　得られたＲＢＤ／脱色／脱臭油を、短行程蒸留装置（製品名ＫＤ６、ＵＩＣ　ＧｍｂＨ社製、表面積０．０６ｍ２）にて、短行程蒸留処理を温度１９０℃、減圧度＜０．００１ｍｂａｒ及び流速１Ｌ／Ｈｒの条件で行った。短行程蒸留処理により得られたパーム系油脂のγ－トコトリエノール含量及びトコトリエノール含量を蛍光検出器－高速液体クロマトグラフ法（基準油脂分析試験法２．４．１０－２００３）に準じて測定した。また、ＩＶを測定した。これらの結果を表１に示す。 The obtained RBD / decolorized / deodorized oil was subjected to a short-path distillation process at a temperature of 190 ° C., a degree of vacuum of <0.001 mbar and a short-path distillation apparatus (product name KD6, manufactured by UIC GmbH, surface area 0.06 m 2 ). The measurement was performed under the condition of a flow rate of 1 L / Hr. The γ-tocotrienol content and tocotrienol content of palm oil obtained by short-path distillation were measured according to a fluorescence detector-high performance liquid chromatographic method (standard oil analysis test method 2.4.10-2003). In addition, IV was measured. These results are shown in Table 1.
　上記で得たパーム系油脂の加熱着色試験を、以下の手順で行った。まず、パーム系油脂１０ｇを試験管（型番　ＴＥ－３２（径１８ｍｍ×長さ１６５ｍｍ）、岩城硝子株式会社製）に張り込み、１９０℃で４８時間加熱した。加熱前、及び、４８時間後にサンプリングした油の色調を、基準油脂分析試験法（２．２．１．１．）のロビボンド法に基づいて測定した。この時、２．５４ｃｍセルを用い、色調をＹ＋１０Ｒとして求めた。結果を表１に示す。 The heating coloring test of the palm oil obtained above was performed according to the following procedure. First, 10 g of palm oil was put in a test tube (model number TE-32 (diameter 18 mm × length 165 mm), manufactured by Iwaki Glass Co., Ltd.) and heated at 190 ° C. for 48 hours. The color tone of the oil sampled before heating and after 48 hours was measured based on the Robibond method of the standard oil analysis method (2.2.1.1.). At this time, a 2.54 cm cell was used, and the color tone was determined as Y + 10R. The results are shown in Table 1.
　実施例２及び実施例３では、実施例１において、短行程蒸留処理時の温度を、１８０℃、及び、１８５℃に変更した以外は実施例１と同様の手順でパーム系油脂を調製した。また、実施例４では、実施例１で得たパーム系油脂に、α－トコトリエノール（ＳＩＧＭＡ社製、α－トコトリエノール含量　９５％以上）を表１に示す量になるよう添加した。得られたパーム系油脂の物性（ＩＶ、γ－トコトリエノール含量、トコトリエノール含量、及び色調）を表１に示す。 In Example 2 and Example 3, palm-based fats and oils were prepared in the same procedure as in Example 1 except that the temperature during the short stroke distillation treatment in Example 1 was changed to 180 ° C. and 185 ° C. In Example 4, α-tocotrienol (manufactured by SIGMA, α-tocotrienol content of 95% or more) was added to the palm oil obtained in Example 1 so as to have an amount shown in Table 1. Table 1 shows the physical properties (IV, γ-tocotrienol content, tocotrienol content, and color tone) of the obtained palm-based fats and oils.
　比較例１では、実施例１で調製した際に得られたＲＢＤ／脱色／脱臭油を短行程蒸留処理にかけずに、加熱評価試験に供した。ＲＢＤ／脱色／脱臭油の物性を表１に示す。 In Comparative Example 1, the RBD / decolorization / deodorized oil obtained when prepared in Example 1 was subjected to a heating evaluation test without being subjected to a short-path distillation treatment. The physical properties of RBD / decolorizing / deodorizing oil are shown in Table 1.
　比較例２では、実施例１で得たパーム系油脂に、α－トコトリエノール（ＳＩＧＭＡ社製、α－トコトリエノール含量　９５％以上）を表１に示す量になるよう添加した。得られた油脂の物性を表１に示す。 In Comparative Example 2, α-tocotrienol (manufactured by SIGMA, α-tocotrienol content: 95% or more) was added to the palm oil obtained in Example 1 so as to have an amount shown in Table 1. Table 1 shows the physical properties of the oils and fats obtained.
　比較例３では、実施例１において、短行程蒸留処理時の温度を、１７５℃に変更した以外は実施例１と同様の手順でパーム系油脂を調製した。得られたパーム系油脂の物性を表１に示す。 In Comparative Example 3, palm-based fats and oils were prepared in the same procedure as in Example 1 except that the temperature during the short stroke distillation treatment in Example 1 was changed to 175 ° C. Table 1 shows the physical properties of the obtained palm-based fats and oils.
Figure JPOXMLDOC01-appb-T000004
 Ａ：加熱前の油脂のＹ＋１０Ｒで表される色調
Ｂ：１９０℃で４８時間加熱後の油脂のＹ＋１０Ｒで表される色調
 
Figure JPOXMLDOC01-appb-T000004
 A: Color tone represented by Y + 10R of fat before heating B: Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
　表１中、比較例３は、特許文献３で記載のトコトリエノールの条件を満足する。しかし、パーム系油脂中のトコトリエノール含量を低減させても、加熱による色調の悪化を大幅に抑制することができていない。一方、実施例４では、比較例３と同等のトコトリエノール含量にもかかわらず、加熱による色調の悪化を大幅に抑制できている。従って、表１から、パーム系油脂のＸで表される加熱着色抑制効果は、トコトリエノール含量ではなく、γ－トコトリエノール含量に相関することがわかる。そして、パーム系油脂の加熱着色を抑制するには、油脂中のγ－トコトリエノール含量を７８ｐｐｍ以下に抑えることが重要である。 In Table 1, Comparative Example 3 satisfies the conditions for tocotrienol described in Patent Document 3. However, even if the tocotrienol content in the palm-based fats and oils is reduced, the deterioration of the color tone due to heating cannot be significantly suppressed. On the other hand, in Example 4, although the tocotrienol content is the same as that of Comparative Example 3, the deterioration of the color tone due to heating can be significantly suppressed. Therefore, it can be seen from Table 1 that the heat coloring suppression effect represented by X of palm-based fats and oils correlates not with tocotrienol content but with γ-tocotrienol content. And in order to suppress the heat coloring of palm oil and fat, it is important to suppress the γ-tocotrienol content in the oil and fat to 78 ppm or less.
〔実施例５～６〕パーム系油脂のＩＶの範囲
　パーム系油脂のＩＶを変更して、パーム系油脂の加熱着色抑制を評価した。具体的には、実施例１において、ＩＶの異なるＲＢＤ／脱色／脱臭油を使用した以外は実施例１と同様の手順で短行程蒸留処理を行い、パーム系油脂を調製した。得られたパーム系油脂の物性を表２に示す。 [Examples 5 to 6] Range of IV of palm-based fats and oils The IV of palm-based fats and oils was changed to evaluate the suppression of heating coloring of palm-based fats and oils. Specifically, in Example 1, a short stroke distillation treatment was performed in the same procedure as in Example 1 except that RBD / decolorizing / deodorizing oils having different IVs were used to prepare palm-based fats and oils. Table 2 shows the physical properties of the obtained palm-based fats and oils.
Figure JPOXMLDOC01-appb-T000005
 Ａ：加熱前の油脂のＹ＋１０Ｒで表される色調
Ｂ：１９０℃で４８時間加熱後の油脂のＹ＋１０Ｒで表される色調
 
Figure JPOXMLDOC01-appb-T000005
 A: Color tone represented by Y + 10R of fat before heating B: Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
　表２において、ＩＶが５６と低いパーム系油脂（比較例４）では、γ－トコトリエノール含量を７８ｐｐｍ以下に抑えても、加熱着色抑制が改善されない。本発明では、パーム系油脂のＩＶは、５６よりも高いこと、好ましくは５８以上であることが必要であることが判明した。 In Table 2, with palm oil and fat having a low IV of 56 (Comparative Example 4), even when the γ-tocotrienol content is suppressed to 78 ppm or less, the suppression of heat coloring is not improved. In the present invention, it has been found that the IV of palm oil / fat is required to be higher than 56, preferably 58 or higher.
〔比較例５～７〕蒸留処理
　表３に示す二種類のＲＢＤ／脱色／脱臭油を用いて、短行程蒸留による加熱着色抑制効果を、水蒸気蒸留又は未処理と対比した。ここで、短行程蒸留の処理条件は、温度１９０℃、減圧度０．００１ｍｂａｒ未満、及び、流速１Ｌ／Ｈｒであった。水蒸気蒸留の処理条件は、温度２４０℃、時間１時間、水蒸気量３０ｇ／油脂１ｋｇであった。結果を表３に示す。 [Comparative Examples 5 to 7] Distillation Treatment Using two types of RBD / decolorization / deodorization oil shown in Table 3, the effect of suppressing heat coloring by short-path distillation was compared with steam distillation or untreated. Here, the treatment conditions for the short stroke distillation were a temperature of 190 ° C., a degree of vacuum of less than 0.001 mbar, and a flow rate of 1 L / Hr. The treatment conditions for the steam distillation were a temperature of 240 ° C., an hour of 1 hour, an amount of water vapor of 30 g / oil and fat of 1 kg. The results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000006
 Ａ：加熱前の油脂のＹ＋１０Ｒで表される色調
Ｂ：１９０℃で４８時間加熱後の油脂のＹ＋１０Ｒで表される色調
 
Figure JPOXMLDOC01-appb-T000006
 A: Color tone represented by Y + 10R of fat before heating B: Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
　表３から、パーム系油脂のγ－トコトリエノール含量を低減するには、短行程蒸留が有効であることがわかった。 From Table 3, it was found that short-path distillation is effective in reducing the γ-tocotrienol content of palm oils and fats.
〔実施例７～８〕短行程蒸留条件
　実施例１において、ＲＢＤ／脱色／脱臭油の短行程蒸留処理時の温度を表４に示す値に変更した以外は、実施例１と同様の手順で短行程蒸留処理を行った。得られたパーム系油脂の物性を表４に示す。 [Examples 7 to 8] Short-path distillation conditions In Example 1, the same procedure as in Example 1 was applied except that the temperature during the short-path distillation of RBD / decolorization / deodorized oil was changed to the values shown in Table 4. A short stroke distillation process was performed. Table 4 shows the physical properties of the obtained palm-based fats and oils.
Figure JPOXMLDOC01-appb-T000007
 Ａ：加熱前の油脂のＹ＋１０Ｒで表される色調
Ｂ：１９０℃で４８時間加熱後の油脂のＹ＋１０Ｒで表される色調
 
Figure JPOXMLDOC01-appb-T000007
 A: Color tone represented by Y + 10R of fat before heating B: Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours
　表１及び表４から、本発明のγ－トコトリエノール含量７８ｐｐｍ以下の条件を満たし、それによりＸが２．０以下で示される良好な加熱着色抑制効果を得るには、短行程蒸留時の温度が１７５℃よりも高いこと、好ましくは１８０℃以上であることが必要である。 From Table 1 and Table 4, in order to satisfy the condition of the present invention having a γ-tocotrienol content of 78 ppm or less, and to obtain a good effect of suppressing heat coloring when X is 2.0 or less, the temperature during short-path distillation is It is necessary that the temperature be higher than 175 ° C, preferably 180 ° C or higher.
〔実施例９～１０〕原料油脂と加熱着色抑制
　実施例１において、短行程蒸留処理にかける原料油脂を、ＲＢＤ／脱色／脱臭油（ＩＶ６７）からＲＢＤパームオレイン（ＩＶ６７、実施例９）又はＲＢＤ／脱色油（ＩＶ６７、実施例１０）に変更した以外は、実施例１と同様の手順でパーム油脂を調製した。得られたパーム油脂の物性を表５に示す。 [Examples 9 to 10] Raw oil and fat and suppression of heat coloring In Example 1, the raw oil and fat subjected to the short stroke distillation treatment was changed from RBD / decolorization / deodorized oil (IV67) to RBD palm olein (IV67, Example 9) or RBD. / Palm oil was prepared in the same procedure as in Example 1 except that the color was changed to decolorized oil (IV67, Example 10). Table 5 shows the physical properties of the obtained palm oil and fat.
　比較例９では、実施例９の短行程蒸留処理を水蒸気蒸留処理に変えた以外は、実施例９と同様の手順でパーム系油脂を調製した。また、比較例１０では、実施例１０の短行程蒸留処理を水蒸気蒸留処理に変えた以外は、実施例１０と同様の手順でパーム系油脂を調製した。これらのパーム系油脂の物性を表５に示す。 In Comparative Example 9, palm-based fats and oils were prepared in the same procedure as in Example 9, except that the short stroke distillation process of Example 9 was changed to the steam distillation process. Moreover, in the comparative example 10, the palm oil fat was prepared in the procedure similar to Example 10 except having changed the short path distillation process of Example 10 into the steam distillation process. Table 5 shows the physical properties of these palm oils.
　実施例１及び比較例１のパーム系油脂について、加熱前後の酸価の変動と、加熱前後の粘度の変動を調べた。具体的には、加熱前のパーム系油脂の酸価（Ｃ）と、１９０℃で１４時間加熱後の油脂の酸価（Ｄ）を基準油脂分析試験法に準じて測定した。Ｄ－Ｃから加熱前後の酸価の上昇抑制効果Ｙを求めた。また、加熱前のパーム系油脂の４０℃の粘度（Ｅ）と、１９０℃で４９時間加熱後の油脂の４０℃の粘度（Ｆ）を基準油脂分析試験法に準じて測定した。Ｆ／Ｅから加熱前後の粘度の上昇抑制効果Ｚを求めた。これらの結果を表５に示す。 For the palm-based fats and oils of Example 1 and Comparative Example 1, changes in acid value before and after heating and changes in viscosity before and after heating were examined. Specifically, the acid value (C) of palm oil before heating and the acid value (D) of oil after heating at 190 ° C. for 14 hours were measured according to the standard oil analysis test method. The acid value increase inhibitory effect Y before and after heating was determined from DC. Moreover, the 40 degreeC viscosity (E) of the palm oil before heating and the 40 degreeC viscosity (F) of the fat after heating at 190 degreeC for 49 hours were measured according to the standard oil analysis test method. The increase suppression effect Z of the viscosity before and after heating was determined from F / E. These results are shown in Table 5.
Figure JPOXMLDOC01-appb-T000008
 Ａ：加熱前の油脂のＹ＋１０Ｒで表される色調
Ｂ：１９０℃で４８時間加熱後の油脂のＹ＋１０Ｒで表される色調
Ｃ：加熱前の油脂の酸価
Ｄ：１９０℃で１４時間加熱後の酸価
Ｅ：加熱前の油脂の４０℃の粘度（ポアズ）
Ｆ：１９０℃で４９時間加熱後の油脂の４０℃の粘度（ポアズ）
 
Figure JPOXMLDOC01-appb-T000008
 A: Color tone represented by Y + 10R of fat before heating B: Color tone represented by Y + 10R of fat after heating at 190 ° C. for 48 hours C: Acid value D of fat before heating D: After heating at 190 ° C. for 14 hours Acid value E: viscosity of oil and fat before heating at 40 ° C. (poise)
F: 40 degreeC viscosity (poise) of fats and oils after heating at 190 degreeC for 49 hours
　表５から、短行程蒸留にかける原料油脂は、ＲＢＤパームオレイン（実施例９）、ＲＢＤ／脱色油（実施例１０）、及びＲＢＤ／脱色／脱臭油（実施例１）のいずれでもよいことがわかる。短行程蒸留は、パーム系油脂の脱臭処理、その脱色処理、さらに脱臭処理のいずれでもよいといえる。好ましくは、実施例１や実施例９のように、脱臭処理後の油脂を短行程蒸留にかける。 From Table 5, the raw fats and oils to be subjected to short-path distillation may be any of RBD palm olein (Example 9), RBD / decolorized oil (Example 10), and RBD / decolorized / deodorized oil (Example 1). Recognize. It can be said that short-path distillation may be any of deodorizing treatment of palm oil, its decoloring treatment, and further deodorizing treatment. Preferably, as in Example 1 and Example 9, the fat and oil after the deodorization treatment is subjected to short-path distillation.
　表５に示す実施例１のパーム系油脂は、加熱着色抑制効果のほかに、酸価上昇抑制効果及び粘度上昇抑制効果もあることがわかる。 It can be seen that the palm-based fats and oils of Example 1 shown in Table 5 have an acid value increase suppression effect and a viscosity increase suppression effect in addition to the heat coloring suppression effect.
〔実施例１１～１２〕配合油
　実施例１と比較例１のパーム系油脂において、パーム系油脂と他の植物油との配合油でも、従来のパーム系油脂を本発明のパーム系油脂で置換した場合に、加熱着色抑制効果が維持されるかを試験した。具体的には、表６に示す組成の配合油を調製し、その物性を測定した。結果を表６に示す。 [Examples 11 to 12] Formulated Oils In the palm-based fats and oils of Example 1 and Comparative Example 1, the conventional palm-based fats and oils were replaced with the palm-based fats and oils of the present invention even in blended oils of palm-based fats and other vegetable oils. In some cases, it was tested whether the heat coloring suppression effect was maintained. Specifically, a blended oil having the composition shown in Table 6 was prepared and its physical properties were measured. The results are shown in Table 6.
Figure JPOXMLDOC01-appb-T000009
 菜種油：Ｊ－オイルミルズ　製
大豆油：Ｊ－オイルミルズ　製
Ａ：加熱前の油脂のＹ＋１０Ｒで表される色調
Ｂ：１９０℃で４８時間加熱後の油脂のＹ＋１０Ｒで表される色調
 
Figure JPOXMLDOC01-appb-T000009
 Rapeseed oil: J-oil mills Soybean oil: J-oil mills A: Color tone represented by Y + 10R of oil before heating B: Color tone represented by Y + 10R of oil after heating at 190 ° C. for 48 hours
　表６で、実施例１と比較例１、実施例１１と比較例１１、そして実施例１２と比較例１２をそれぞれ対比すると、従来のパーム系油脂を本発明のパーム系油脂に置換することによって、加熱着色が有意に抑制されることがわかる。 In Table 6, when comparing Example 1 and Comparative Example 1, Example 11 and Comparative Example 11, and Example 12 and Comparative Example 12, respectively, by replacing the conventional palm-based fats and oils with the palm-based fats and oils of the present invention. It can be seen that heat coloring is significantly suppressed.
〔実施例１３〕フライドポテト調理試験
　表７に示す組成の配合油１ｋｇを鍋に取り、１８０℃に加熱した。ポテト２００ｇを２時間ごとに揚げ、配合油を１０時間使用した。使用中の油脂の色調の変化を図１に示す。１０時間後の油脂の色調を表７に示す。 [Example 13] French fries cooking test 1 kg of blended oil having the composition shown in Table 7 was placed in a pan and heated to 180 ° C. Potato 200g was fried every 2 hours and the blended oil was used for 10 hours. The change of the color tone of the fats and oils in use is shown in FIG. Table 7 shows the color tone of the oil after 10 hours.
Figure JPOXMLDOC01-appb-T000010
 菜種油：Ｊ－オイルミルズ　製
大豆油：Ｊ－オイルミルズ　製
Ａ：加熱前の油脂のＹ＋１０Ｒで表される色調
Ｂ：１８０℃で１０時間加熱後の油脂のＹ＋１０Ｒで表される色調
 
Figure JPOXMLDOC01-appb-T000010
 Rapeseed oil: J-oil mills Soybean oil: J-oil mills A: Color tone represented by Y + 10R of oil before heating B: Color tone represented by Y + 10R of oil after heating at 180 ° C. for 10 hours
　表７及び図１から、実施例１３の方が比較例１３よりも加熱着色が顕著に抑制されることが判る。特に、図１で、色調Ｙ＋１０Ｒが１５に達する時間は、比較例１３より実施例１１の方が６時間長い。このことは、油が廃棄されるまでの寿命を顕著に改善する。 From Table 7 and FIG. 1, it can be seen that heating coloring is significantly suppressed in Example 13 than in Comparative Example 13. In particular, in FIG. 1, the time for the color tone Y + 10R to reach 15 is 6 hours longer in Example 11 than in Comparative Example 13. This significantly improves the lifetime until the oil is discarded.
　１０時間後、最後に揚げたフライドポテトを食したところ、いずれも風味の違いはなかった。 10 hours later, the last fried fries were eaten, and there was no difference in flavor.

Claims (8)

  1. 　ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂。 Palm oils having an iodine value of 58 or more and a γ-tocotrienol content of 78 ppm or less.
  2. 　前記γ－トコトリエノール含量が５５ｐｐｍ以下である、請求項１に記載のパーム系油脂。 The palm oil according to claim 1, wherein the γ-tocotrienol content is 55 ppm or less.
  3. 　前記ヨウ素価が６０以上８２以下である、請求項１に記載のパーム系油脂。 The palm oil according to claim 1, wherein the iodine value is 60 or more and 82 or less.
  4. 　請求項１に記載のパーム系油脂を含有する油脂組成物。 An oil / fat composition containing the palm-based oil / fat according to claim 1.
  5. 　パーム系油脂の精製工程に短行程蒸留処理を組み入れることを特徴とする、ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂の製造方法。 A method for producing a palm-based fat and oil having an iodine value of 58 or more and a γ-tocotrienol content of 78 ppm or less, wherein a short-path distillation process is incorporated into the palm-based fat and oil purification step.
  6. 　前記短行程蒸留処理を、１７５℃より高く、３００℃以下で行なう、請求項５に記載のパーム系油脂の製造方法。 The method for producing palm oil according to claim 5, wherein the short stroke distillation treatment is performed at a temperature higher than 175 ° C and not higher than 300 ° C.
  7. 　前記短行程蒸留処理を、物理精製処理したＲＢＤ油脂に対して行うことを特徴とする、請求項５に記載のパーム系油脂の製造方法。 The method for producing palm-based fats and oils according to claim 5, wherein the short-path distillation treatment is performed on RBD fats and oils subjected to physical purification treatment.
  8. 　パーム系油脂の精製工程に短行程蒸留処理を組み込むことにより、ヨウ素価が５８以上、かつγ－トコトリエノール含量が７８ｐｐｍ以下のパーム系油脂を調製することを特徴とする、パーム系油脂の加熱着色抑制方法。 Incorporation of a short-path distillation process in the refining process of palm-based fats and oils makes it possible to prepare palm-based fats and oils having an iodine number of 58 or more and a γ-tocotrienol content of 78 ppm or less. Method.
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