WO2022209863A1 - Method for producing edible oil and fat, and use of said oil and fat - Google Patents

Method for producing edible oil and fat, and use of said oil and fat Download PDF

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Publication number
WO2022209863A1
WO2022209863A1 PCT/JP2022/011668 JP2022011668W WO2022209863A1 WO 2022209863 A1 WO2022209863 A1 WO 2022209863A1 JP 2022011668 W JP2022011668 W JP 2022011668W WO 2022209863 A1 WO2022209863 A1 WO 2022209863A1
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oil
fat
oils
fats
edible
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PCT/JP2022/011668
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French (fr)
Japanese (ja)
Inventor
尚志 荒井
里菜 ▲廣▼岡
貴士 佐野
茂雄 竹内
誠 上原
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株式会社Ｊ－オイルミルズ
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Priority to JP2023510891A priority Critical patent/JPWO2022209863A1/ja
Publication of WO2022209863A1 publication Critical patent/WO2022209863A1/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
    • 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

Definitions

  • the present invention relates to a method for producing edible fat and the use of the edible fat.
  • trans fatty acids Excessive intake of trans fatty acids is known to increase the risk of heart disease. Therefore, it is preferable that the content of trans fatty acids in edible fats and oils is low. According to the guidelines of the Consumer Affairs Agency, if the trans-fatty acid content is less than 0.3 g per 100 g of food, it is possible to label it as containing no trans-fatty acids. For this reason as well, fats and oils with a lower trans-fatty acid content are desired.
  • Patent Document 1 describes a method for producing refined rapeseed oil including a deodorizing step of deodorizing rapeseed oil, wherein the deodorizing step is performed at a temperature of 205 to 225° C. and a degree of vacuum of 300 to 800 Pa. It includes a contact step of contacting rapeseed oil with steam for up to 100 minutes, the upper limit of the temperature condition of the deodorizing step does not exceed 225 ° C., and the amount of steam is 2.5 to 5.0 mass with respect to the rapeseed oil. %, and the content of ⁇ -tocopherol in the refined rapeseed oil obtained after the contacting step is 172 ppm or more.
  • the present invention has been made in view of the above points, and aims to provide a production method for obtaining an edible oil having a low trans-fatty acid content and excellent other qualities.
  • the present invention is a method for producing edible fats and oils by performing a refining treatment on crude oil obtained from a raw material for fats and oils, wherein the refining includes a deodorizing step
  • the present invention provides a method for producing edible oils and fats, characterized in that the deodorizing step is carried out while satisfying all of the following conditions 1) to 3). 1) the temperature is 210° C. or higher and 220° C. or lower; 2) the degree of vacuum is higher than 2.1 Torr and lower than or equal to 4.0 Torr; less than 5% by mass
  • the method for producing edible fats and oils provided by the present invention, it is possible to obtain edible fats and oils with a low trans-fatty acid content. Also, an edible oil having a low acid value (AV) and excellent oxidation stability can be obtained. This can delay deterioration of edible fats and oils. Furthermore, it is possible to obtain an edible oil excellent in the effect of preventing adhesion of the material to be heated (foodstuff) to the surface of cooking utensils such as frying pans, that is, excellent in releasability.
  • AV acid value
  • an edible oil excellent in the effect of preventing adhesion of the material to be heated (foodstuff) to the surface of cooking utensils such as frying pans that is, excellent in releasability.
  • the degree of vacuum in the deodorizing step is preferably more than 2.5 Torr and less than or equal to 4.0 Torr.
  • the refining process includes a deacidification step, and the deacidification step includes The addition ratio of the alkaline substance to the sum equivalent is preferably 1.0 or more and 1.4 or less.
  • the fat and oil raw material is preferably soybean or rapeseed.
  • the present invention provides use of the edible oil and fat produced by the method for producing the edible oil and fat described above for cooking with heat.
  • the present invention By using the above edible fats and oils provided by the present invention, it is possible to reduce the amount of trans fatty acids contained in heat-cooked foods. In addition, it is possible to prevent the material to be heated (food) from adhering to the surface of the cooking utensil such as a frying pan.
  • the heat cooking is preferably stir-frying. Moreover, it is preferable that the said heat cooking is fry cooking.
  • the present invention includes a step of stir-frying foodstuffs in a heating cooker using the edible oil produced by the method for producing the edible oil described above.
  • a suppression method is provided.
  • the method for suppressing the adhesion of foodstuffs to cooking utensils provided by the present invention, it is possible to prevent the adhesion of the materials to be heated (foods) to the surfaces of cooking utensils such as frying pans.
  • Edible fats and oils are produced by refining crude oils obtained from fats and oils raw materials.
  • the refining process is a process for removing impurities and the like contained in the crude oil.
  • the refining process includes, for example, a degumming process, a deoxidizing process, a decoloring process, a deodorizing process, and the like.
  • the degumming process is a process of hydrating and removing the gum, which is mainly composed of phospholipids contained in raw fats and oils such as crude oil.
  • the degumming step is not limited, but can be carried out, for example, by adding steam or water to raw oil such as crude oil and stirring the mixture. This hydrates the gum and transfers it to the water layer. Therefore, by removing the water layer, the gummy substance is removed from the raw material oil such as crude oil.
  • the degumming step may be performed by adding a degumming agent. Examples of degumming agents that can be used include aqueous solutions of organic acids such as oxalic acid, citric acid, and phosphoric acid.
  • the deacidification process is a process that removes free fatty acids contained in raw materials such as crude oil as soap.
  • the deacidification step is not limited, but can be carried out, for example, by treating raw fats and oils such as crude oil with an aqueous solution prepared by dissolving an alkaline substance such as sodium carbonate or caustic soda in water.
  • the free fatty acids contained in raw fats and oils such as crude oils are turned into soap by the alkaline aqueous solution, and the free fatty acids are removed from the raw fats and oils such as crude oils by removing the soap.
  • the decolorization process is a process for removing pigments contained in raw oils and fats such as crude oils.
  • the decolorization step is not limited, but can be carried out by, for example, adsorbing the dye to activated clay, activated carbon, or the like.
  • the activated clay or the like to which the pigment is attached is removed, for example, by filtration under reduced pressure or the like.
  • the deodorization process is a process for removing odorous components contained in raw fats and oils such as crude oil.
  • the deodorization step is not limited, but can be carried out, for example, by steam distillation under reduced pressure.
  • At least a deodorizing step is executed as the refining treatment.
  • the oil and fat raw materials used in the present invention are not particularly limited, but examples include soybean, palm (coconut), palm, rapeseed, rice, corn germ, cottonseed, safflower, sunflower, olive, linseed, peanut, sesame, perilla. , pumpkins, almonds and other plant materials. Soybean or rapeseed is preferable as the fat and oil raw material.
  • crude oil used in the present invention for example, compressed oil obtained by pressing a raw material for fats and oils may be used, or extracted oil obtained by extracting raw materials for fats and oils may be used. Moreover, as crude oil, you may use what mixed these press oil and extracted oil.
  • the method of squeezing the fat and oil raw material is not limited, but it can be performed, for example, by using an expeller type squeezing machine comprising a cylindrical casing and a rotatable screw provided therein.
  • the extraction of the fat and oil raw material is not limited, but for example, contacting a solvent with the residue after flattening or squeezing the fat and oil raw material, and distilling off the solvent from the solution obtained by extracting this to obtain oil. It can be done by Examples of the solvent used for extraction include hexane.
  • this deodorizing step is carried out under the condition that the temperature is 210°C or higher and 220°C or lower.
  • the temperature condition in the deodorizing step is less than 210°C, removal of free fatty acids and odor tends to be insufficient, and when it exceeds 220°C, trans fatty acids tend to be easily produced. It is more preferable to perform the deodorizing step under conditions of 215°C or higher and 220°C or lower.
  • the deodorizing step is also performed under the condition that the degree of vacuum is more than 2.1 Torr and less than or equal to 4.0 Torr. If the degree of vacuum in the deodorizing step is outside the above range, the removal of free fatty acids and odors tends to be insufficient.
  • the deodorizing step is more preferably performed under conditions of a degree of vacuum of more than 2.5 Torr and less than or equal to 4.0 Torr, more preferably more than 2.5 Torr and less than or equal to 3.1 Torr.
  • the deodorizing step is also performed under the condition that the amount of water vapor supplied to the fats and oils in which the deodorizing step is performed is 0.5% by mass or more and less than 2.5% by mass. If the amount of steam supplied in the deodorizing step is less than 0.5% by mass, removal of free fatty acids and odors will be insufficient, and the quality of the refined oil will tend to deteriorate. There is a tendency for the degree of vacuum in the oil to deteriorate and the quality of the refined oil to deteriorate. It is more preferable that the deodorization step is performed under the condition that the amount of water vapor supplied to the oil and fat on which the deodorization step is performed is 1.0% by mass or more and 2.0% by mass or less.
  • the treatment time of the deodorizing step is not particularly limited, but after the temperature of the oil and fat reaches the set temperature, it is preferably performed for a treatment time of 25 minutes or more and 100 minutes or less, and a treatment time of 30 minutes or more and 90 minutes or less. It is more preferable that the treatment is carried out for a treatment time of 40 minutes or more and 80 minutes or less.
  • the amount of trans fatty acids produced in the edible oil can be reduced, and the trans fatty acid content is preferably 0.3% by mass or less, more preferably 0.2% by mass or less. of edible oil can be obtained.
  • the content of trans fatty acids is low, but also the acid value is low, the oxidation stability is excellent, and the adhesion of the heated material (foodstuff) to the surface of cooking utensils such as frying pans is prevented. It is possible to obtain edible fats and oils with excellent moldability.
  • the deacidification step neutralizes acidic substances contained in the oil and fat on which the deacidification step is performed.
  • the ratio of addition of the alkaline substance to the equivalent (hereinafter also simply referred to as alkali addition ratio) is 1.0 or more and 1.4 or less. If the alkali addition ratio is less than 1.0, the removal of free fatty acids is insufficient and the quality of the refined oil tends to deteriorate. There is a tendency that the adhesion prevention effect of (foodstuff) becomes insufficient.
  • the alkali addition ratio is more preferably 1.0 or more and 1.3 or less, and further preferably 1.1 or more and 1.3 or less.
  • the "neutralization equivalent of the acidic substance contained in the oil and fat subjected to the deacidification step" can be measured by, for example, neutralization titration.
  • the amount of the alkaline substance to be added in the deacidification process within the above range, it is possible to obtain an excellent edible oil due to the effect of preventing the material to be heated (food) from adhering to the surface of cooking utensils such as frying pans. Moreover, it becomes possible to reduce the acid value (AV) of edible fats and oils. As a result, deterioration of edible fats and oils can be delayed.
  • AV acid value
  • the deodorization step or optionally the deacidification step may be performed as a refining treatment for the raw material oil such as crude oil, and the order of execution of the various refining treatment steps is not particularly limited.
  • the degumming step it is preferably performed on crude oil prepared by pressing, extraction, etc., and the deacidification step is preferably performed after that. It is preferable to perform after the acid step, and it is preferable to perform the deodorizing step after any step.
  • the edible oil provided by the present invention has a low trans-fatty acid content, a low acid value, excellent oxidation stability, and excellent releasability. Therefore, it is particularly suitable as an edible oil for cooking with heat.
  • Heat-cooked foods to which the edible oil provided by the present invention is applied include, for example, tempura, French fries, hashed potatoes, croquettes, fried chicken, pork cutlets, fried fish, corn dogs, chicken nuggets, fried tofu, donuts, and fried bread.
  • fried rice crackers snacks, fried foods such as instant noodles, yakisoba, chinjaorose, hoikorou, happosai, fried rice, stir-fried vegetables, dumplings, okonomiyaki, takoyaki, grilled meat, grilled fish, omelet, grilled rice balls, hot Examples include baked goods such as cakes and crepes, and bakery foods such as bread, pies, Danish pastries, muffins, tarts, waffles and cakes.
  • Test Example 1 (Preparation of sample) Deacidification step, decolorization step and deodorization step were performed on degummed soybean oil or degummed rapeseed oil (both manufactured by J-Oil Mills Co., Ltd.), and Comparative Examples 1 to 4 and Examples 1 to 5 samples were made.
  • the soybean deoxidized oil or rapeseed deoxidized oil used in Comparative Examples 1, 2, 4 and Examples 1, 2, 4, and 5 is 0.8% by mass of activated clay (Galleon Earth V2 manufactured by Mizusawa Chemical Industry Co., Ltd.), and 0.8% by mass of activated clay (Galeon Earth V2 manufactured by Mizusawa Chemical Industry Co., Ltd.) for the soybean deoxidized oil used in Comparative Example 3. 45% by mass, and 1.5% by mass of activated clay (Galleon Earth GSF manufactured by Mizusawa Chemical Industry Co., Ltd.) was added to the rapeseed deoxidized oil used in Example 3. After stirring for 30 minutes at 80° C. under reduced pressure, filtration was performed to obtain a decolorized oil.
  • the acid value (AV) was measured in accordance with the standard oil analysis test method 2.3.1-2013 (Japan Oil Chemistry Society).
  • trans-fatty acid content (% by mass) (trans-acid %) was measured in accordance with the Standard Fat Analysis Test Method 2.4.4.3-2013 (Japan Oil Chemistry Society). However, the amount of trans acid was calculated by the area percentage method instead of the internal standard method.
  • the releasability was measured under the following conditions.
  • Test oil (6 g) was added to a stainless steel frying pan and heated with an IH heater until the central surface temperature reached 230°C.
  • Rice 200 g
  • soy sauce (2 g)
  • sugar (2 g) were added in this order and fried for 30 seconds.
  • the rice was spread over the entire frying pan and left to heat for 1 minute and 30 seconds.
  • the frying pan was turned over for 30 seconds.
  • the weight of rice left in the frying pan was measured.
  • Oxidation stability was measured according to the standard oil analysis test method 2.5.1.2-2013 (Japan Oil Chemistry Society). The measurement temperature was 97.8°C.
  • Table 1 shows the acid value (AV), trans fatty acid content (% trans acid), oxidation stability (CDM), and releasability measured by the above method.
  • the deodorization step is performed.
  • the degree of vacuum is more than 2.1 Torr and 4.0 Torr or less
  • the amount of water vapor supplied to the oil and fat in which the deodorizing step is performed is 0.5% by mass or more and 2.5% by mass.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Provided is a production method for obtaining an edible oil and fat that has a low trans-fatty acid content and other exceptional qualities.　This method for producing an edible oil and fat involves performing a purification treatment on an unrefined oil obtained from an oil and fat raw material, wherein: the purification treatment includes a deodorization step; and the deodorization step is performed while satisfying all of a condition 1) that the temperature is 210-220°C, a condition 2) that the degree of vacuum is greater than 2.1 Torr and no greater than 4.0 Torr, and a condition 3) that the amount of water vapor supplied to the oil and fat when the deodorization treatment is executed is at least 0.5 mass% and less than 2.5 mass%.

Description

食用油脂の製造方法及びその食用油脂の使用Method for producing edible oil and use of the edible oil
　本発明は、食用油脂の製造方法及びその食用油脂の使用に関する。 The present invention relates to a method for producing edible fat and the use of the edible fat.
　トランス脂肪酸を過剰に摂取すると、心疾患のリスクが高まることが知られている。このため、食用油脂のトランス脂肪酸の含有量は低い方が好ましい。消費者庁のガイドラインによると、食品１００ｇ当たりのトランス脂肪酸の含有量が０．３ｇ未満である場合は、トランス脂肪酸を含まないことを示す旨の表示が可能である。このことからも、トランス脂肪酸の含有量がより低い油脂が望まれている。 Excessive intake of trans fatty acids is known to increase the risk of heart disease. Therefore, it is preferable that the content of trans fatty acids in edible fats and oils is low. According to the guidelines of the Consumer Affairs Agency, if the trans-fatty acid content is less than 0.3 g per 100 g of food, it is possible to label it as containing no trans-fatty acids. For this reason as well, fats and oils with a lower trans-fatty acid content are desired.
　トランス脂肪酸の含有量を低減させる技術に関しては、食用油脂の精製工程における種々の条件が検討されている。例えば、下記特許文献１には、菜種油を脱臭する脱臭工程を含む精製菜種油の製造方法であって、前記脱臭工程は、２０５～２２５℃の温度条件にて、３００～８００Ｐａの真空度で、５３～１００分間、菜種油と水蒸気とを接触させる接触工程を含み、前記脱臭工程の温度条件の上限が２２５℃を超えず、前記水蒸気の量が、前記菜種油に対して２．５～５．０質量％であり、前記接触工程後に得られた精製菜種油中のα－トコフェロールの含有量が１７２ｐｐｍ以上である、精製菜種油の製造方法が開示されている。 Various conditions in the refining process of edible oils and fats are being studied for technologies to reduce the content of trans fatty acids. For example, Patent Document 1 below describes a method for producing refined rapeseed oil including a deodorizing step of deodorizing rapeseed oil, wherein the deodorizing step is performed at a temperature of 205 to 225° C. and a degree of vacuum of 300 to 800 Pa. It includes a contact step of contacting rapeseed oil with steam for up to 100 minutes, the upper limit of the temperature condition of the deodorizing step does not exceed 225 ° C., and the amount of steam is 2.5 to 5.0 mass with respect to the rapeseed oil. %, and the content of α-tocopherol in the refined rapeseed oil obtained after the contacting step is 172 ppm or more.
特許第６３４８６８５号Patent No. 6348685
　しかしながら、トランス脂肪酸の含有量が少なく、なお且つ、酸価、酸化安定性、離型性など、他の品質にも優れた食用油脂を得るための製造方法については、いまだ十分に検討されていないのが現状である。 However, production methods for obtaining edible fats and oils that have a low trans-fatty acid content and are excellent in other qualities such as acid value, oxidation stability, and releasability have not yet been fully investigated. is the current situation.
　本発明は、上記した点に鑑みてなされたものであり、トランス脂肪酸の含有量が少なく、なお且つ、他の品質にも優れた食用油脂を得るための製造方法を提供することにある。 The present invention has been made in view of the above points, and aims to provide a production method for obtaining an edible oil having a low trans-fatty acid content and excellent other qualities.
　本発明の第１の観点において、本発明は、油脂原料から得られた粗油に対して精製処理を行って食用油脂を製造する方法であって、前記精製処理は、脱臭工程を含み、前記脱臭工程は、下記１）～３）の条件をいずれも満たして行われることを特徴とする食用油脂の製造方法を提供するものである。
１）温度が２１０℃以上、２２０℃以下
２）真空度が２．１Ｔｏｒｒ超、４．０Ｔｏｒｒ以下
３）当該脱臭工程が実行される油脂に対する水蒸気の供給量が０．５質量％以上、２．５質量％未満 In a first aspect of the present invention, the present invention is a method for producing edible fats and oils by performing a refining treatment on crude oil obtained from a raw material for fats and oils, wherein the refining includes a deodorizing step, The present invention provides a method for producing edible oils and fats, characterized in that the deodorizing step is carried out while satisfying all of the following conditions 1) to 3).
1) the temperature is 210° C. or higher and 220° C. or lower; 2) the degree of vacuum is higher than 2.1 Torr and lower than or equal to 4.0 Torr; less than 5% by mass
　本発明により提供される、上記の食用油脂の製造方法によれば、トランス脂肪酸の含有量が低い食用油脂を得ることができる。また、低い酸価（ＡＶ：acid value）、かつ酸化安定性に優れた食用油脂を得ることができる。これにより、食用油脂の変質を遅らせることができる。更に、フライパン等の加熱調理器具の表面における被加熱材料（食材）の付着を防止する効果、すなわち離型性に優れた食用油脂を得ることができる。 According to the method for producing edible fats and oils provided by the present invention, it is possible to obtain edible fats and oils with a low trans-fatty acid content. Also, an edible oil having a low acid value (AV) and excellent oxidation stability can be obtained. This can delay deterioration of edible fats and oils. Furthermore, it is possible to obtain an edible oil excellent in the effect of preventing adhesion of the material to be heated (foodstuff) to the surface of cooking utensils such as frying pans, that is, excellent in releasability.
　本発明により提供される、上記の食用油脂の製造方法においては、前記脱臭工程の前記真空度の条件は、２．５Ｔｏｒｒ超、４．０Ｔｏｒｒ以下であることが好ましい。 In the method for producing edible fats and oils provided by the present invention, the degree of vacuum in the deodorizing step is preferably more than 2.5 Torr and less than or equal to 4.0 Torr.
　本発明により提供される、上記の食用油脂の製造方法においては、前記精製処理は、脱酸工程を含み、前記脱酸工程は、当該脱酸工程が実行される油脂に含まれる酸性物質の中和当量に対するアルカリ性物質の添加倍率が１．０以上、１．４以下であることが好ましい。 In the above method for producing edible fats and oils provided by the present invention, the refining process includes a deacidification step, and the deacidification step includes The addition ratio of the alkaline substance to the sum equivalent is preferably 1.0 or more and 1.4 or less.
　このような態様によれば、フライパン等の加熱調理器具の表面における被加熱材料（食材）の付着を防止する効果により優れた食用油脂を得ることができる。また、低い酸価（ＡＶ：acid value）、かつ酸化安定性により優れた食用油脂を得ることが可能となる。 According to this aspect, it is possible to obtain excellent edible fats and oils due to the effect of preventing the material to be heated (food) from adhering to the surface of cooking utensils such as frying pans. In addition, it is possible to obtain an edible oil having a low acid value (AV) and excellent oxidation stability.
　本発明により提供される、上記の食用油脂の製造方法においては、前記油脂原料は、大豆又は菜種であることが好ましい。 In the method for producing edible fats and oils provided by the present invention, the fat and oil raw material is preferably soybean or rapeseed.
　本発明の第２の観点において、本発明は、上記の食用油脂の製造方法によって製造された食用油脂の、加熱調理のための使用を提供するものである。 In a second aspect of the present invention, the present invention provides use of the edible oil and fat produced by the method for producing the edible oil and fat described above for cooking with heat.
　本発明により提供される、上記の食用油脂の使用によれば、加熱調理された食品に含まれるトランス脂肪酸の量を低下させることが可能となる。また、フライパン等の加熱調理器具の表面における被加熱材料（食材）の付着を防止することが可能となる。 By using the above edible fats and oils provided by the present invention, it is possible to reduce the amount of trans fatty acids contained in heat-cooked foods. In addition, it is possible to prevent the material to be heated (food) from adhering to the surface of the cooking utensil such as a frying pan.
　本発明により提供される、上記の食用油脂の使用においては、前記加熱調理は、炒め調理であることが好ましい。また、前記加熱調理は、フライ調理であることが好ましい。 In the use of the edible oil provided by the present invention, the heat cooking is preferably stir-frying. Moreover, it is preferable that the said heat cooking is fry cooking.
　本発明の第３の観点において、本発明は、上記の食用油脂の製造方法で製造された食用油脂を用いて食材を加熱調理器具で炒め調理する工程を含む、食材の加熱調理器具への付着抑制方法を提供するものである。 In a third aspect of the present invention, the present invention includes a step of stir-frying foodstuffs in a heating cooker using the edible oil produced by the method for producing the edible oil described above. A suppression method is provided.
　本発明により提供される、食材の加熱調理器具への付着抑制方法によれば、フライパン等の加熱調理器具の表面における被加熱材料（食材）の付着を防止することができる。 According to the method for suppressing the adhesion of foodstuffs to cooking utensils provided by the present invention, it is possible to prevent the adhesion of the materials to be heated (foods) to the surfaces of cooking utensils such as frying pans.
　以下に、本発明の好適な実施形態を詳細に説明する。
　食用油脂は、油脂原料から得た粗油に対して精製処理がなされて製造される。精製処理は、粗油に含まれている不純物等を取り除く工程である。精製処理には、例えば、脱ガム工程、脱酸工程、脱色工程、脱臭工程等がある。 Preferred embodiments of the present invention are described in detail below.
Edible fats and oils are produced by refining crude oils obtained from fats and oils raw materials. The refining process is a process for removing impurities and the like contained in the crude oil. The refining process includes, for example, a degumming process, a deoxidizing process, a decoloring process, a deodorizing process, and the like.
　脱ガム工程は、粗油等の原料油脂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。脱ガム工程は、限定されないが、例えば、粗油等の原料油脂に水蒸気又は水を加えて攪拌することによって行うことができる。これによりガム質が水和して水層へ移る。したがって、当該水層を除去することにより、粗油等の原料油脂からガム質が除去される。なお、脱ガム工程は、脱ガム剤を添加して行ってもよい。脱ガム剤としては、例えば、シュウ酸、クエン酸、リン酸等の有機酸の水溶液からなるものを用いることができる。 The degumming process is a process of hydrating and removing the gum, which is mainly composed of phospholipids contained in raw fats and oils such as crude oil. The degumming step is not limited, but can be carried out, for example, by adding steam or water to raw oil such as crude oil and stirring the mixture. This hydrates the gum and transfers it to the water layer. Therefore, by removing the water layer, the gummy substance is removed from the raw material oil such as crude oil. The degumming step may be performed by adding a degumming agent. Examples of degumming agents that can be used include aqueous solutions of organic acids such as oxalic acid, citric acid, and phosphoric acid.
　脱酸工程は、粗油等の原料油脂に含まれている遊離脂肪酸をセッケン分として除去する工程である。脱酸工程は、限定されないが、例えば、炭酸ナトリウムや苛性ソーダといったアルカリ性の物質を水に溶かした水溶液で粗油等の原料油脂を処理することにより行うことができる。粗油等の原料油脂に含まれている遊離脂肪酸は、上記のアルカリ性の水溶液によりセッケンとなるので、そのセッケンを除去することにより、粗油等の原料油脂から遊離脂肪酸が除去される。 The deacidification process is a process that removes free fatty acids contained in raw materials such as crude oil as soap. The deacidification step is not limited, but can be carried out, for example, by treating raw fats and oils such as crude oil with an aqueous solution prepared by dissolving an alkaline substance such as sodium carbonate or caustic soda in water. The free fatty acids contained in raw fats and oils such as crude oils are turned into soap by the alkaline aqueous solution, and the free fatty acids are removed from the raw fats and oils such as crude oils by removing the soap.
　脱色工程は、粗油等の原料油脂に含まれる色素を除去する工程である。脱色工程は、限定されないが、例えば、活性白土、活性炭等に色素を吸着させることによって行うことができる。色素が付着した活性白土等は、例えば減圧濾過等により除去される。 The decolorization process is a process for removing pigments contained in raw oils and fats such as crude oils. The decolorization step is not limited, but can be carried out by, for example, adsorbing the dye to activated clay, activated carbon, or the like. The activated clay or the like to which the pigment is attached is removed, for example, by filtration under reduced pressure or the like.
　脱臭工程は、粗油等の原料油脂に含まれる有臭成分を除去する工程である。脱臭工程は、限定されないが、例えば、減圧下で水蒸気蒸留等することによって行うことができる。 The deodorization process is a process for removing odorous components contained in raw fats and oils such as crude oil. The deodorization step is not limited, but can be carried out, for example, by steam distillation under reduced pressure.
　本発明においては、油脂原料から得られた粗油に対して精製処理を行って食用油脂を製造する方法において、その精製処理として少なくとも脱臭工程が実行される。 In the present invention, in the method of producing edible oils and fats by performing a refining treatment on crude oil obtained from an oil and fat raw material, at least a deodorizing step is executed as the refining treatment.
　本発明に用いられる油脂原料としては、特には限定されないが、例えば、大豆、ヤシ（ココナッツ）、パーム、菜種、米、コーンジャーム、綿実、紅花、ヒマワリ、オリーブ、亜麻仁、落花生、ごま、えごま、かぼちゃ、アーモンドなどの植物原料などが挙げられる。油脂原料としては、好ましくは大豆又は菜種である。 The oil and fat raw materials used in the present invention are not particularly limited, but examples include soybean, palm (coconut), palm, rapeseed, rice, corn germ, cottonseed, safflower, sunflower, olive, linseed, peanut, sesame, perilla. , pumpkins, almonds and other plant materials. Soybean or rapeseed is preferable as the fat and oil raw material.
　本発明に用いられる粗油としては、例えば、油脂原料を圧搾することにより得られた圧搾油を用いてもよいし、油脂原料を抽出することにより得られた抽出油を用いてもよい。また、粗油としては、これらの圧搾油及び抽出油を混合したものを用いてもよい。 As the crude oil used in the present invention, for example, compressed oil obtained by pressing a raw material for fats and oils may be used, or extracted oil obtained by extracting raw materials for fats and oils may be used. Moreover, as crude oil, you may use what mixed these press oil and extracted oil.
　油脂原料の圧搾には、限定されないが、例えば、円筒状に形成されたケーシングとその内部に回転自在に設けられたスクリューよりなるエキスペラー式圧搾機等を用いて行うことができる。 The method of squeezing the fat and oil raw material is not limited, but it can be performed, for example, by using an expeller type squeezing machine comprising a cylindrical casing and a rotatable screw provided therein.
　油脂原料の抽出には、限定されないが、例えば、油脂原料を圧扁若しくは圧搾した後の残渣に溶剤を接触させて、これを抽出して得られる溶液から溶剤を留去して油分を得ることにより行うことができる。抽出に用いられる溶剤としては、例えば、ヘキサン等が挙げられる。 The extraction of the fat and oil raw material is not limited, but for example, contacting a solvent with the residue after flattening or squeezing the fat and oil raw material, and distilling off the solvent from the solution obtained by extracting this to obtain oil. It can be done by Examples of the solvent used for extraction include hexane.
　本発明においては、この脱臭工程を、温度が２１０℃以上２２０℃以下の条件で行う。脱臭工程における温度条件が２１０℃未満であると、遊離脂肪酸や臭気などの除去が不十分となる傾向があり、２２０℃を超えるとトランス脂肪酸が生成されやすくなる傾向がある。脱臭工程は、２１５℃以上２２０℃以下の条件で行うことが更に好ましい。 In the present invention, this deodorizing step is carried out under the condition that the temperature is 210°C or higher and 220°C or lower. When the temperature condition in the deodorizing step is less than 210°C, removal of free fatty acids and odor tends to be insufficient, and when it exceeds 220°C, trans fatty acids tend to be easily produced. It is more preferable to perform the deodorizing step under conditions of 215°C or higher and 220°C or lower.
　本発明においては、また、上記脱臭工程を、真空度が２．１Ｔｏｒｒ超、４.０Ｔｏｒｒ以下の条件で行う。脱臭工程における真空度が上記範囲外であると遊離脂肪酸や臭気などの除去が不十分となる傾向がある。脱臭工程は、真空度が２．５Ｔｏｒｒ超、４．０Ｔｏｒｒ以下の条件で行うことがより好ましく、２．５Ｔｏｒｒ超、３．１Ｔｏｒｒ以下の条件で行うことが更に好ましい。 In the present invention, the deodorizing step is also performed under the condition that the degree of vacuum is more than 2.1 Torr and less than or equal to 4.0 Torr. If the degree of vacuum in the deodorizing step is outside the above range, the removal of free fatty acids and odors tends to be insufficient. The deodorizing step is more preferably performed under conditions of a degree of vacuum of more than 2.5 Torr and less than or equal to 4.0 Torr, more preferably more than 2.5 Torr and less than or equal to 3.1 Torr.
　本発明においては、また、上記脱臭工程を、当該脱臭工程が実行される油脂に対する水蒸気の供給量が０．５質量％以上、２．５質量％未満の条件で行う。脱臭工程における水蒸気の供給量が０．５質量％未満であると、遊離脂肪酸や臭気の除去が不十分となり精製油の品質が低下する傾向があり、２．５質量％を超えると、脱臭工程における真空度が悪化し、精製油の品質が低下する傾向がある。脱臭工程は、当該脱臭工程が実行される油脂に対する水蒸気の供給量が１．０質量％以上、２．０質量％以下の条件で行われることが更に好ましい。 In the present invention, the deodorizing step is also performed under the condition that the amount of water vapor supplied to the fats and oils in which the deodorizing step is performed is 0.5% by mass or more and less than 2.5% by mass. If the amount of steam supplied in the deodorizing step is less than 0.5% by mass, removal of free fatty acids and odors will be insufficient, and the quality of the refined oil will tend to deteriorate. There is a tendency for the degree of vacuum in the oil to deteriorate and the quality of the refined oil to deteriorate. It is more preferable that the deodorization step is performed under the condition that the amount of water vapor supplied to the oil and fat on which the deodorization step is performed is 1.0% by mass or more and 2.0% by mass or less.
　脱臭工程の処理時間は特に限定されないが、油脂の温度が設定温度に到達してから、２５分間以上１００分間以下の処理時間で行われることが好ましく、３０分以上９０分以下の処理時間で行われることがより好ましく、４０分以上８０分以下の処理時間で行われることが更に好ましい。 The treatment time of the deodorizing step is not particularly limited, but after the temperature of the oil and fat reaches the set temperature, it is preferably performed for a treatment time of 25 minutes or more and 100 minutes or less, and a treatment time of 30 minutes or more and 90 minutes or less. It is more preferable that the treatment is carried out for a treatment time of 40 minutes or more and 80 minutes or less.
　脱臭工程を上記条件で行うことにより、食用油脂中のトランス脂肪酸の生成量を低減させることができ、トランス脂肪酸の含有量が好ましくは０．３質量％以下、より好ましくは０．２質量％以下の食用油脂を得ることができる。また、トランス脂肪酸の含有量が低いだけでなく、酸価が低く、酸化安定性に優れ、なお且つ、フライパン等の加熱調理器具の表面における被加熱材料（食材）の付着を防止する、いわゆる離型性に優れた食用油脂を得ることができる。 By performing the deodorizing step under the above conditions, the amount of trans fatty acids produced in the edible oil can be reduced, and the trans fatty acid content is preferably 0.3% by mass or less, more preferably 0.2% by mass or less. of edible oil can be obtained. In addition, not only the content of trans fatty acids is low, but also the acid value is low, the oxidation stability is excellent, and the adhesion of the heated material (foodstuff) to the surface of cooking utensils such as frying pans is prevented. It is possible to obtain edible fats and oils with excellent moldability.
　本発明の限定されない任意の態様においては、油脂原料から得られた粗油に対して行う精製処理として、上記脱酸工程は、当該脱酸工程が実行される油脂に含まれる酸性物質の中和当量に対するアルカリ性物質の添加倍率（以下、単にアルカリ添加比とも称する）が１．０以上１．４以下であることが好ましい。アルカリ添加比が１．０未満であると、遊離脂肪酸の除去が不十分となり精製油の品質が低下する傾向があり、１．４を超えると、フライパン等の加熱調理器具の表面における被加熱材料（食材）の付着防止効果が不十分となる傾向がある。そのアルカリ添加比は、１．０以上、１．３以下であることがより好ましく、１．１以上、１．３以下であることが更に好ましい。なお、本明細書において、「脱酸工程が実行される油脂に含まれる酸性物質の中和当量」は、例えば、中和滴定などにより測定することができる。 In any non-limiting embodiment of the present invention, as a refining treatment performed on the crude oil obtained from the oil and fat raw material, the deacidification step neutralizes acidic substances contained in the oil and fat on which the deacidification step is performed. It is preferable that the ratio of addition of the alkaline substance to the equivalent (hereinafter also simply referred to as alkali addition ratio) is 1.0 or more and 1.4 or less. If the alkali addition ratio is less than 1.0, the removal of free fatty acids is insufficient and the quality of the refined oil tends to deteriorate. There is a tendency that the adhesion prevention effect of (foodstuff) becomes insufficient. The alkali addition ratio is more preferably 1.0 or more and 1.3 or less, and further preferably 1.1 or more and 1.3 or less. In this specification, the "neutralization equivalent of the acidic substance contained in the oil and fat subjected to the deacidification step" can be measured by, for example, neutralization titration.
　脱酸工程におけるアルカリ性物質の添加量を上記範囲に設定することにより、フライパン等の加熱調理器具の表面における被加熱材料（食材）の付着を防止する効果により優れた食用油脂を得ることができる。また、食用油脂の酸価（ＡＶ：acid value）を低下させることが可能となる。その結果、食用油脂の変質を遅らせることができる。 By setting the amount of the alkaline substance to be added in the deacidification process within the above range, it is possible to obtain an excellent edible oil due to the effect of preventing the material to be heated (food) from adhering to the surface of cooking utensils such as frying pans. Moreover, it becomes possible to reduce the acid value (AV) of edible fats and oils. As a result, deterioration of edible fats and oils can be delayed.
　本発明においては、上述したとおり、粗油等の原料油脂に対する精製処理として少なくとも脱臭工程あるいは任意に脱酸工程を実行すればよく、各種の精製処理の工程の実行の順に特に制限はないが、脱ガム工程を実行する場合には、圧搾や抽出等により調製された粗油に対して実行することが好ましく、脱酸工程はその後に実行することが好ましく、脱色工程を行う場合には、脱酸工程の後に実行することが好ましく、脱臭工程は、いずれの工程より後に実行することが好ましい。 In the present invention, as described above, at least the deodorization step or optionally the deacidification step may be performed as a refining treatment for the raw material oil such as crude oil, and the order of execution of the various refining treatment steps is not particularly limited. When the degumming step is performed, it is preferably performed on crude oil prepared by pressing, extraction, etc., and the deacidification step is preferably performed after that. It is preferable to perform after the acid step, and it is preferable to perform the deodorizing step after any step.
　本発明により提供される食用油脂は、トランス脂肪酸の含有量が少なく、低い酸価であり、優れた酸化安定性及び、優れた離型性を有する。よって、加熱調理用の食用油脂として特に適している。 The edible oil provided by the present invention has a low trans-fatty acid content, a low acid value, excellent oxidation stability, and excellent releasability. Therefore, it is particularly suitable as an edible oil for cooking with heat.
　本発明により提供される食用油脂が適用される加熱調理食品としては、例えば、天ぷら、フライドポテト、ハッシュドポテト、コロッケ、唐揚げ、とんかつ、魚フライ、アメリカンドッグ、チキンナゲット、揚げ豆腐、ドーナッツ、揚げパン、揚げ米菓、スナック菓子、インスタントラーメンなどの揚げ物類、焼きそば、チンジャオロース、ホイコウロウ、八宝菜、炒飯、野菜炒めなどの炒め物類、餃子、お好み焼き、たこ焼き、焼き肉、焼き魚、卵焼き、焼きおにぎり、ホットケーキ、クレープなどの焼成品類、食パン、パイ、デニッシュ、マフィン、タルト、ワッフル、ケーキなどのベーカリー食品類等が挙げられる。 Heat-cooked foods to which the edible oil provided by the present invention is applied include, for example, tempura, French fries, hashed potatoes, croquettes, fried chicken, pork cutlets, fried fish, corn dogs, chicken nuggets, fried tofu, donuts, and fried bread. , fried rice crackers, snacks, fried foods such as instant noodles, yakisoba, chinjaorose, hoikorou, happosai, fried rice, stir-fried vegetables, dumplings, okonomiyaki, takoyaki, grilled meat, grilled fish, omelet, grilled rice balls, hot Examples include baked goods such as cakes and crepes, and bakery foods such as bread, pies, Danish pastries, muffins, tarts, waffles and cakes.
［試験例１］（試料の調製）
　大豆油の脱ガム油又は菜種油の脱ガム油（いずれも株式会社Ｊ－オイルミルズ製）に対して、脱酸工程、脱色工程及び脱臭工程を行って、比較例１～４及び実施例１～５の試料を作成した。 [Test Example 1] (Preparation of sample)
Deacidification step, decolorization step and deodorization step were performed on degummed soybean oil or degummed rapeseed oil (both manufactured by J-Oil Mills Co., Ltd.), and Comparative Examples 1 to 4 and Examples 1 to 5 samples were made.
（脱酸工程）
　脱ガム油を８０℃に加温後、８５質量％リン酸水溶液を原料油脂に対して０．０６質量％加えて１０分間撹拌した。その後、１５質量％水酸化ナトリウム水溶液を加え、８０℃にて２０分間撹拌を行った。遠心分離にて水相を除去し、蒸留水を１５質量％添加し、８０℃で３分間撹拌し、遠心分離にて水相を除去した。なお、表１において、リン酸等の油脂に含まれる酸性物質の中和当量に対する添加倍率、すなわち、当該脱酸工程が実行される油脂に含まれる酸性物質の中和当量に対するアルカリ性物質の添加倍率比を、アルカリ添加比として記載している。 (Deacidification step)
After heating the degummed oil to 80° C., 0.06% by mass of an 85% by mass phosphoric acid aqueous solution was added to the raw fat and oil, and the mixture was stirred for 10 minutes. After that, a 15% by mass sodium hydroxide aqueous solution was added, and the mixture was stirred at 80° C. for 20 minutes. The aqueous phase was removed by centrifugation, 15% by mass of distilled water was added, the mixture was stirred at 80° C. for 3 minutes, and the aqueous phase was removed by centrifugation. In addition, in Table 1, the addition ratio of the alkaline substance to the neutralization equivalent of the acidic substance contained in the fat and oil such as phosphoric acid, that is, the addition ratio of the alkaline substance to the neutralization equivalent of the acidic substance contained in the fat and oil in which the deacidification step is performed Ratios are reported as alkali addition ratios.
（脱色工程）
　脱酸工程を行った脱酸油を８０℃に加温した後、比較例１、２、４及び実施例１、２、４、５に使用した大豆脱酸油又は菜種脱酸油に対しては活性白土（水澤化学工業株式会社製ガレオンアースＶ２）を０．８質量％、比較例３に使用した大豆脱酸油に対しては活性白土（水澤化学工業株式会社製ガレオンアースＶ２）を０．４５質量％、実施例３に使用した菜種脱酸油に対しては活性白土（水澤化学工業株式会社製ガレオンアースＧＳＦ）を１．５質量％加えた。８０℃減圧下で３０分撹拌した後、ろ過を行い、脱色油を得た。 (Decolorization process)
After heating the deoxidized oil that has been subjected to the deoxidizing process to 80 ° C., the soybean deoxidized oil or rapeseed deoxidized oil used in Comparative Examples 1, 2, 4 and Examples 1, 2, 4, and 5 is 0.8% by mass of activated clay (Galleon Earth V2 manufactured by Mizusawa Chemical Industry Co., Ltd.), and 0.8% by mass of activated clay (Galeon Earth V2 manufactured by Mizusawa Chemical Industry Co., Ltd.) for the soybean deoxidized oil used in Comparative Example 3. 45% by mass, and 1.5% by mass of activated clay (Galleon Earth GSF manufactured by Mizusawa Chemical Industry Co., Ltd.) was added to the rapeseed deoxidized oil used in Example 3. After stirring for 30 minutes at 80° C. under reduced pressure, filtration was performed to obtain a decolorized oil.
（脱臭工程）
　クライゼンフラスコ（容量１Ｌ）に、脱色工程を行った脱色油５００ｇを張り込み、油脂に対して水蒸気を吹込みながら、バッチ式で減圧下にて加熱処理を行った。なお、比較例３は、トレイ式脱臭装置を使用して脱臭処理を行った。また、表１中の蒸気量は、脱色油に対して水蒸気として吹き込む水分量（質量％)を指す。また、表１中の圧力（真空度）は、脱臭工程の際の圧力を指す。 (Deodorization process)
500 g of the decolorized oil that had undergone the decolorization process was placed in a Claisen flask (capacity 1 L), and heat treatment was performed in a batch system under reduced pressure while blowing steam into the oil. In Comparative Example 3, the deodorizing treatment was performed using a tray-type deodorizing device. In addition, the amount of steam in Table 1 refers to the amount of water (% by mass) blown into the decolorized oil as steam. Moreover, the pressure (degree of vacuum) in Table 1 refers to the pressure during the deodorizing step.
（物性値の測定）
　比較例１～４及び実施例１～５の試料に対して、酸価（ＡＶ）、トランス脂肪酸（以下、トランス酸とも称する）の含有量（質量％）（トランス酸　％）、酸化安定性（ＣＤＭ）、離型性を調べた。 (Measurement of physical properties)
For the samples of Comparative Examples 1 to 4 and Examples 1 to 5, acid value (AV), trans fatty acid (hereinafter also referred to as trans acid) content (% by mass) (trans acid %), oxidation stability ( CDM) and releasability were examined.
　酸価（ＡＶ）は、基準油脂分析試験法２．３．１－２０１３（日本油化学会）に則って測定した。 The acid value (AV) was measured in accordance with the standard oil analysis test method 2.3.1-2013 (Japan Oil Chemistry Society).
　トランス脂肪酸の含有量（質量％）（トランス酸　％）は、基準油脂分析試験法２．４．４．３－２０１３（日本油化学会）に則って測定した。ただし、トランス酸量は内部標準法ではなく面積百分率法にて算出した。 The trans-fatty acid content (% by mass) (trans-acid %) was measured in accordance with the Standard Fat Analysis Test Method 2.4.4.3-2013 (Japan Oil Chemistry Society). However, the amount of trans acid was calculated by the area percentage method instead of the internal standard method.
　離型性の測定は、次の条件で行った。
（離型性試験）
（１）ステンレスフライパンに試験油（６ｇ）を添加し、ＩＨヒーターにて中心の表面温度が２３０℃になるまで加熱した。
（２）ご飯（２００ｇ）、醤油（２ｇ）、砂糖（２ｇ）の順に投入し、３０秒間炒めた。
（３）ご飯をフライパン全体に広げ、1分３０秒間静置加熱した。
（４）フライパンを30秒間裏返した。
（５）フライパンに残ったご飯の重量を測定した。 The releasability was measured under the following conditions.
(Releasability test)
(1) Test oil (6 g) was added to a stainless steel frying pan and heated with an IH heater until the central surface temperature reached 230°C.
(2) Rice (200 g), soy sauce (2 g) and sugar (2 g) were added in this order and fried for 30 seconds.
(3) The rice was spread over the entire frying pan and left to heat for 1 minute and 30 seconds.
(4) The frying pan was turned over for 30 seconds.
(5) The weight of rice left in the frying pan was measured.
　酸化安定性（ＣＤＭ）は基準油脂分析試験法２．５．１．２－２０１３（日本油化学会）に則って測定した。測定温度は９７．８℃にて実施した。 　Oxidation stability (CDM) was measured according to the standard oil analysis test method 2.5.1.2-2013 (Japan Oil Chemistry Society). The measurement temperature was 97.8°C.
　以上の方法で測定した酸価（ＡＶ）、トランス脂肪酸の含有量（トランス酸　％）、酸化安定性（ＣＤＭ）、離型性を表１に示す。 Table 1 shows the acid value (AV), trans fatty acid content (% trans acid), oxidation stability (CDM), and releasability measured by the above method.
Figure JPOXMLDOC01-appb-T000001
 
Figure JPOXMLDOC01-appb-T000001
 
　その結果、表１に示すように、大豆又は菜種から得られた脱ガム油に対して、脱酸工程、脱色工程、脱臭工程の精製処理を行って食用油脂を製造する際、その脱臭工程を、２１０℃以上、２２０℃以下、真空度が２．１Ｔｏｒｒ超、４.０Ｔｏｒｒ以下で、かつ当該脱臭工程が実行される油脂に対する水蒸気の供給量が０．５質量％以上、２．５質量％未満の条件で行うことにより、トランス脂肪酸の含有量が少なく、なお且つ、酸価、酸化安定性、離型性など、他の品質にも優れた食用油脂を得ることができた。
  As a result, as shown in Table 1, when degummed oil obtained from soybeans or rapeseeds is subjected to purification treatments such as deacidification, decolorization, and deodorization to produce edible oils and fats, the deodorization step is performed. , 210 ° C. or higher and 220 ° C. or lower, the degree of vacuum is more than 2.1 Torr and 4.0 Torr or less, and the amount of water vapor supplied to the oil and fat in which the deodorizing step is performed is 0.5% by mass or more and 2.5% by mass. By carrying out under the following conditions, it was possible to obtain an edible oil with a low trans-fatty acid content and excellent in other qualities such as acid value, oxidation stability and releasability.

Claims (8)

  1. 　油脂原料から得られた粗油に対して精製処理を行って食用油脂を製造する方法であって、
    　前記精製処理は、脱臭工程を含み、
    　前記脱臭工程は、下記１）～３）の条件をいずれも満たして行われることを特徴とする食用油脂の製造方法。
    １）温度が２１０℃以上、２２０℃以下
    ２）真空度が２．１Ｔｏｒｒ超、４．０Ｔｏｒｒ以下
    ３）当該脱臭工程が実行される油脂に対する水蒸気の供給量が０．５質量％以上、２．５質量％未満     A method for producing edible oils and fats by refining crude oils obtained from oil and fat raw materials,
    The refining process includes a deodorizing step,
    A method for producing edible oils and fats, wherein the deodorizing step satisfies all of the following conditions 1) to 3).
    1) the temperature is 210° C. or higher and 220° C. or lower; 2) the degree of vacuum is higher than 2.1 Torr and lower than or equal to 4.0 Torr; less than 5% by mass
  2. 　前記脱臭工程の前記真空度の条件が２．５Ｔｏｒｒ超、４．０Ｔｏｒｒ以下である請求項１に記載の食用油脂の製造方法。 The method for producing edible fats and oils according to claim 1, wherein the degree of vacuum in the deodorizing step is more than 2.5 Torr and less than or equal to 4.0 Torr.
  3. 　前記精製処理は、更に脱酸工程を含み、
    　前記脱酸工程は、当該脱酸工程が実行される油脂に含まれる酸性物質の中和当量に対するアルカリ性物質の添加倍率が１．０以上、１．４以下である請求項１又は２に記載の食用油脂の製造方法。     The purification treatment further includes a deacidification step,
    3. The deacidifying step according to claim 1 or 2, wherein the adding ratio of the alkaline substance to the neutralization equivalent of the acidic substance contained in the oil and fat on which the deacidifying step is performed is 1.0 or more and 1.4 or less. A method for producing an edible oil.
  4. 　前記油脂原料は、大豆又は菜種である請求項１乃至３のいずれかに記載の食用油脂の製造方法。 The method for producing edible oil and fat according to any one of claims 1 to 3, wherein the oil and fat raw material is soybean or rapeseed.
  5. 　請求項１乃至４のいずれかに記載の食用油脂の製造方法によって製造された食用油脂の、加熱調理のための使用。 Use of the edible oil and fat produced by the method for producing edible oil and fat according to any one of claims 1 to 4 for cooking with heat.
  6. 　前記加熱調理が、炒め調理である請求項５に記載の使用。 The use according to claim 5, wherein the heat cooking is fry cooking.
  7. 　前記加熱調理が、フライ調理である請求項５に記載の使用。 The use according to claim 5, wherein the heat cooking is frying.
  8. 　請求項１乃至４のいずれかの食用油脂の製造方法で製造された食用油脂を用いて食材を加熱調理器具で炒め調理する工程を含む、食材の加熱調理器具への付着抑制方法。 A method for suppressing adhesion of foodstuffs to heating cooking utensils, comprising the step of frying foodstuffs in heating cooking utensils using the edible oil produced by the method for producing edible oils and fats according to any one of claims 1 to 4.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013099270A (en) * 2011-11-08 2013-05-23 Nisshin Oillio Group Ltd Method for producing edible oil, and edible oil
JP2015096042A (en) * 2013-11-15 2015-05-21 日清オイリオグループ株式会社 Processed meat food
JP2017088890A (en) * 2012-05-28 2017-05-25 日清オイリオグループ株式会社 Production method of purified rapeseed oil, purified rapeseed oil obtained by the same, acidic emulsified food containing the purified rapeseed oil, and reduction method of aldehyde in rapeseed oil

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013099270A (en) * 2011-11-08 2013-05-23 Nisshin Oillio Group Ltd Method for producing edible oil, and edible oil
JP2017088890A (en) * 2012-05-28 2017-05-25 日清オイリオグループ株式会社 Production method of purified rapeseed oil, purified rapeseed oil obtained by the same, acidic emulsified food containing the purified rapeseed oil, and reduction method of aldehyde in rapeseed oil
JP2015096042A (en) * 2013-11-15 2015-05-21 日清オイリオグループ株式会社 Processed meat food

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