WO2022270388A1 - Method for regenerating edible fat composition - Google Patents

Method for regenerating edible fat composition Download PDF

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Publication number
WO2022270388A1
WO2022270388A1 PCT/JP2022/024022 JP2022024022W WO2022270388A1 WO 2022270388 A1 WO2022270388 A1 WO 2022270388A1 JP 2022024022 W JP2022024022 W JP 2022024022W WO 2022270388 A1 WO2022270388 A1 WO 2022270388A1
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WIPO (PCT)
Prior art keywords
mass
oil
less
fat composition
mass ppm
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PCT/JP2022/024022
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French (fr)
Japanese (ja)
Inventor
綾子 前田
真祐 春口
正博 新井
賀美 井上
竹彦 関口
尚二 松本
Original Assignee
株式会社Ｊ－オイルミルズ
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Priority claimed from JP2022012809A external-priority patent/JP2024110429A/en
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Publication of WO2022270388A1 publication Critical patent/WO2022270388A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D15/00—Separating processes involving the treatment of liquids with solid sorbents; Apparatus therefor
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D35/00—Filtering devices having features not specifically covered by groups B01D24/00 - B01D33/00, or for applications not specifically covered by groups B01D24/00 - B01D33/00; Auxiliary devices for filtration; Filter housing constructions
    • B01D35/02—Filters adapted for location in special places, e.g. pipe-lines, pumps, stop-cocks
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D39/00—Filtering material for liquid or gaseous fluids
    • B01D39/14—Other self-supporting filtering material ; Other filtering material
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
    • B01J20/04—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising compounds of alkali metals, alkaline earth metals or magnesium
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J20/00—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof
    • B01J20/02—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material
    • B01J20/10—Solid sorbent compositions or filter aid compositions; Sorbents for chromatography; Processes for preparing, regenerating or reactivating thereof comprising inorganic material comprising silica or silicate
    • 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
    • C11B13/00—Recovery of fats, fatty oils or fatty acids from waste materials

Definitions

  • the present invention relates to a method for regenerating an edible oil and fat composition using an adsorbent.
  • Convenience stores and supermarkets have traditionally performed filtration regeneration using adsorbents in order to reuse the edible oil composition used for frying.
  • Patent Document 1 describes a method for suppressing coloring of a frying oil composition to which a predetermined amount of chlorophylls is added.
  • Patent Document 2 describes (1) a degumming step, (2) an implemented or unimplemented deacidification step, and (3) an implemented or unimplemented decolorization step in the refining process of crude oil obtained from an oil feedstock. , and (4) frying with the addition of a modified oil whose absorbance difference, obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm relative to isooctane, is 0.030 or more by going through a deodorizing step that has been performed or not performed.
  • a method for suppressing an anisidine value increase in an oil and fat composition for food is described.
  • Patent Documents 1 and 2 by adding a specific substance or a prepared oil that has undergone a predetermined refining process, deterioration due to long-term heating of an edible oil and fat composition to be used for frying is reduced. can be done.
  • an object of the present invention is to provide an adsorption filter for use in a regeneration method.
  • the method for regenerating an edible oil and fat composition of the present invention and the adsorption filter used in the regenerating method have the following features [1] or [2].
  • the method for regenerating an edible oil and fat composition of the present invention is a method for regenerating an edible oil and fat composition having one or more characteristics selected from the group consisting of the following (1) to (5) after being subjected to frying.
  • the adsorption filter of the present invention is used for regenerating an edible oil and fat composition having at least one feature selected from the group consisting of the following (1)
  • the adsorption filter characterized by containing one or more selected from the group consisting of the following components (A) to (C).
  • the method for regenerating the edible oil and fat composition of the present invention it is possible to reduce the coloring and acid value while maintaining the functionality of the edible oil and fat composition.
  • the adsorption filter of the present invention makes it possible to reduce the coloring and acid value while maintaining the functionality of the edible oil and fat composition to be regenerated.
  • an edible oil and fat composition having at least one characteristic selected from the group consisting of the following (1) to (5) is used for frying.
  • the regeneration method after the above is characterized in that it is brought into contact with an adsorbent containing one or more selected from the group consisting of the following components (A) to (C).
  • the edible oil-and-fat composition of the present invention contains edible oil-and-fat and has one or more characteristics selected from the group consisting of (1) to (5) above.
  • the edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, and coconut oil; animal fats and oils such as lard, beef tallow, chicken fat, and milk fat; medium-chain fatty acid triglycerides; These edible fats and oils may be used alone or in combination of two or more.
  • the edible oil is preferably one or more selected from the group consisting of soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and safflower oil. and palm-based oils and fats are more preferably used.
  • Edible oils and fats are obtained by subjecting oil raw materials to oil extraction by one or more selected from compression extraction and solvent extraction, (I) degumming step, (II) deacidification step, (III) decolorization step and (IV) It is preferably obtained by purifying in order of the deodorizing step.
  • Known techniques can be appropriately selected and adopted for the operation method and treatment conditions of each step.
  • the (I) degumming step is a step of hydrating and removing the gum mainly composed of phospholipids contained in the oil.
  • the treatment conditions for the degumming step are not particularly limited, and general-purpose conditions can be adopted. Degummed oil is obtained through the degumming process
  • the deacidification step (II) is a step of removing free fatty acids contained in the oil as soap by treating with an alkaline aqueous solution such as sodium carbonate or caustic soda.
  • the treatment conditions for the deoxidizing treatment are not particularly limited, and general-purpose conditions can be adopted.
  • a deacidified oil is obtained through the deacidification step.
  • the decolorization step (III) is a step of removing the pigment contained in the oil by adsorbing it to activated clay, activated carbon, or the like under reduced pressure.
  • the decolorization step is usually performed under anhydrous conditions, but may be performed in the presence of water.
  • the conditions for the decolorization step in the ordinary refining process are that the amount of activated clay used is 0.05% by mass or more and 5% by mass or less with respect to the fat and oil, the decolorization temperature is 60 ° C. or more and 120 ° C. or less, and The time is 5 minutes or more and 120 minutes or less.
  • a decolorized oil is obtained through the decolorization process.
  • the deodorizing step (IV) is a step of removing odorous components contained in the oil by steam distillation under reduced pressure.
  • the treatment conditions for the deodorizing step are not particularly limited, and general-purpose conditions can be adopted.
  • a deodorized oil is obtained through the deoxidizing step.
  • the content of the edible oil and fat in the edible oil and fat composition is preferably 80% by mass or more, more preferably 85% by mass or more, and even more preferably 88% by mass or more.
  • the edible oil and crude refined oil, additive oil, chlorophylls, polyglycerol fatty acid ester, and one or more selected from the group consisting of alkali metals is 100% by mass or less.
  • the edible oil has a total content of soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and safflower oil of 60% by mass or more and less than 100% by mass. is preferably 75% by mass or more and less than 100% by mass, and more preferably 90% by mass or more and less than 100% by mass.
  • the edible oil and fat composition of the present invention has functionality by having the features (1) to (5) described below.
  • the functionality suppresses unfavorable changes that occur in the edible oil and fat composition due to long-term heating. etc.
  • the feature (1) of the edible oil and fat composition is that it contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus.
  • the phosphorus content may be within the above range by adding a phosphorus-derived component. good. More preferably, it is a crude refined oil.
  • the crude refined oil preferably undergoes (III) deodorizing step, more preferably undergoes (I) degumming step and (III) deodorizing step, (I) degumming step, (III) decoloring step And (IV) it is more preferable to undergo a deodorizing step.
  • the term "phosphorus-derived component" is intended to mean a component containing phosphorus and serving as a raw material for the oil and fat composition.
  • Crude edible oils and fats refer to oils and fats before refining, which are obtained by subjecting an oil material of vegetable oils and fats to a press extraction method, a solvent extraction method, or a combination thereof.
  • intermediate oils and fats of edible oils and fats are degummed oils, deacidified oils and decolorized oils obtained during the refining process of edible oils and fats, and some processes such as degumming and deacidification processes from the refining process. It means omitted crude oil.
  • the phosphorus content is preferably 0.3 mass ppm or more and 8 mass ppm or less, more preferably 0.5 mass ppm or more and 5 mass ppm or less, and contains 1 mass ppm or more and 4 mass ppm or less. is more preferred.
  • the content of the crude refined oil in the edible oil and fat composition is preferably 0.01% by mass or more and 4% by mass or less, more preferably 0.03% by mass or more and 4% by mass or less. It is more preferably 0.03% by mass or more and 3% by mass or less, and more preferably 0.05% by mass or more and 2% by mass or less.
  • oil raw material examples include soybean, rapeseed, palm pulp, corn, olive, grape seed, safflower, sesame, sunflower, cottonseed, rice, peanut, palm kernel, palm, and linseed. , soybean, rapeseed, and palm pulp, and more preferably one or more selected from soybean and rapeseed.
  • the above edible oil and fat composition having feature (1), it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
  • the feature (2) of the above edible oil and fat composition is that it contains an additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm relative to isooctane.
  • the absorbance difference of the added oil is preferably 0.045 or more, more preferably 0.065 or more, and even more preferably 0.1 or more.
  • the upper limit of the absorbance difference is usually 2.0 or less, preferably 1.5 or less, more preferably 1.0 or less.
  • the method for measuring and calculating the absorbance difference is not particularly limited, it can be measured, for example, by the following method.
  • ⁇ Absorbance difference> Put isooctane (reagent for spectroscopic analysis, manufactured by Wako Pure Chemical Industries, Ltd.) in a quartz cell (1 cm) for control and measurement, and use a UV-visible spectrophotometer (SHIMADZU UV-2450, manufactured by Shimadzu Corporation) to 600. Perform baseline correction in the range of ⁇ 750 nm. Next, the test oil is placed in a quartz cell for measurement, and the absorbance is measured. The absorbance difference at 660 nm is obtained when the absorbance at 750 nm is taken as zero.
  • the additive oil is used in (I) a degumming step, (II) a deacidification step performed or not performed, (III) a decolorization step performed or not performed, and (IV ) obtained through a deodorizing step that has been implemented or not implemented.
  • the oilseeds raw material those mentioned in the feature (1) can be used.
  • the additive oil is subjected to (I) degumming step, (II) deacidification step not performed, (III) decolorization step performed or not performed in a mild decolorization step described later, (IV) It is preferable that the deodorizing step be prepared by carrying out the steps in order.
  • the activated clay is preferably 0.05% by mass or more and 2% by mass or less with respect to the degummed oil or deoxidized oil, and 0.05% by mass or more and 1% by mass. It is more preferably 0.05% by mass or more and 0.7% by mass or more, and particularly preferably 0.05% by mass or more and 0.6% by mass or less.
  • the decolorization temperature is preferably 70° C. or higher and 120° C. or lower, and more preferably 75° C. or higher and 110° C. or lower.
  • the decolorization time is preferably 5 minutes or more and 80 minutes or less, more preferably 5 minutes or more and 60 minutes or less.
  • the absorbance difference means a calculated value of the decolorized oil when (II) is a deoxidizing step that is performed or not performed and (III) is a decolorizing step that is performed, for example. Further, the absorbance difference means a calculated value of the deoxidized oil when (II) is a deoxidizing step that is performed and (III) is a decolorizing step that is not performed. Furthermore, the absorbance difference means the calculated value of the degummed oil when (II) is an unimplemented deoxidizing step and (III) is an unimplemented decolorizing step. That is, when (IV) is performed, it means the calculated value of the decolorized oil, deacidified oil or degummed oil in the preceding stage.
  • the content of the additive oil in the edible oil and fat composition is preferably 0.05% by mass or more and 20% by mass or less, more preferably 0.05% by mass or more and 15% by mass or less, and 0.1% by mass or more. It is more preferably 0.25% to 12% by mass, and particularly preferably 0.45% to 12% by mass.
  • the above edible oil and fat composition having feature (2) it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
  • the feature (3) of the edible oil and fat composition is that it contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls.
  • the content of the chlorophylls is preferably 0.07 mass ppm or more and 1.8 mass ppm or less, more preferably 0.1 mass ppm or more and 1.5 mass ppm or less.
  • Chlorophyll is an organic complex in which a tetrapyrrole ring is coordinated to magnesium. Chlorophyll exists in many forms, such as chlorophyll a and chlorophyll b, depending on the type of tetrapyrrole ring and the substituents attached. Pheophytin is chlorophyll in which the metal is removed and replaced with two hydrogen atoms. Pyropheophytin is chlorophyll denatured by thermal decomposition.
  • the chlorophylls can be selected from one or more selected from the group consisting of chlorophyll a, chlorophyll b, pheophytin and pyropheophytin, and chlorophyll a, pheophytin a and It is preferable to select and use one or more selected from the group consisting of pyropheophytin a, and more preferably select and use one or more selected from chlorophyll a and pheophytin a.
  • the mass ratio of pheophytin a to chlorophyll a is preferably 0.1 or more and 2 or less, more preferably 0.3 or more and 1.5 or less, and particularly 0.5 or more and 1 or less. preferable.
  • chlorophylls The origin of chlorophylls is not particularly limited.
  • natural materials include algae such as green algae (eg, chlorella, euglena, spirulina, etc.), cyanobacteria, red algae, diatoms, brown algae; higher plants such as green and yellow vegetables; green bacteria, red bacteria (eg, Rb. It can be obtained from photosynthetic bacteria such as sphaeroides. Chlorophylls derived from algae are preferred. In addition to natural materials, for example, commercially available products and reagents containing chlorophylls may be used.
  • Examples of commercially available products include “Nichino Color G-AO” (derived from chlorella, manufactured by Nisno Kagaku Kogyo Co., Ltd.), “Chlorophyll a”, “Chlorophyll b”, “Pheophytin a” and “Pheophytin b” (both of which are Japanese manufactured by Kojunyaku Kogyo Co., Ltd.).
  • the above edible oil and fat composition having feature (3), it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
  • the feature (4) of the edible oil and fat composition is that it contains 0.01% by mass or more and 2% by mass or less of a polyglycerol fatty acid ester having an average degree of polymerization of polyglycerin of 12 or more and 40 or less and a hydroxyl value of 180 or less. is.
  • the average degree of polymerization of the polyglycerin is preferably 15 or more and 30 or less, more preferably 16 or more and 25 or less.
  • the hydroxyl value is preferably 30 or more and 170 or less, more preferably 40 or more and 160 or less.
  • the content of the polyglycerol fatty acid ester is preferably 0.01% by mass or more and 0.8% by mass or less.
  • the above edible oil and fat composition having feature (4), it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
  • the polyglycerol fatty acid ester preferably contains an unsaturated fatty acid having 16 or more and 18 or less carbon atoms in the constituent fatty acid.
  • unsaturated fatty acids having 16 to 18 carbon atoms include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, trans isomers thereof, and mixtures thereof.
  • the proportion of the unsaturated fatty acid in the constituent fatty acids is preferably 50% by mass or more and 90% by mass or less, more preferably 60% by mass or more and 90% by mass or less, More preferably, it is 65% by mass or more and 85% by mass or less.
  • the rest of the constituent fatty acids of the polyglycerol fatty acid ester can contain other fatty acids, for example, it is selected from the group consisting of saturated fatty acids having 8 to 24 carbon atoms and unsaturated fatty acids having 20 to 24 carbon atoms. At least one type can be included.
  • the saponification value of the polyglycerol fatty acid ester is not limited, it is preferably 100 or more and 200 or less, more preferably 120 or more and 180 or less.
  • the saponification value can be measured according to the Standard Fat Analysis Test Method (2.3.2.1-1996 Saponification Value (Part 1)) established by the Japan Oil Chemistry Society.
  • Polyglycerin fatty acid ester is a type of emulsifier, and is produced by esterifying polyglycerin obtained by condensation of glycerin, glycidol, epichlorohydrin, etc., and a specific fatty acid in the presence of a catalyst such as sodium hydroxide. can do.
  • the polyglycerol fatty acid ester described above may be produced by, but not limited to, the following method.
  • Glycerin and sodium hydroxide are mixed and subjected to a condensation reaction at 200° C. or higher and 270° C. or lower while removing water to obtain polyglycerin.
  • a condensation reaction at 200° C. or higher and 270° C. or lower while removing water to obtain polyglycerin.
  • the polyglycerin obtained after the above reaction may be subjected to molecular distillation or gel filtration to remove low-molecular-weight portions.
  • This polyglycerin, unsaturated fatty acid and saturated fatty acid are charged in a suitable ratio to a reaction vessel, and reacted in the presence of a catalyst such as sodium hydroxide at 200° C. or higher under a nitrogen stream while dehydrating to obtain a polyglyceryl fatty acid ester. can.
  • the feature (5) of the edible oil and fat composition is that it contains 0.02 ppm by mass or more and 5.0 ppm by mass or less of an alkali metal.
  • the alkali metal content is preferably 0.1 mass ppm or more and 3.0 mass ppm, more preferably 0.1 mass ppm or more and 2.5 mass ppm.
  • the alkali metal is not particularly limited, it is preferably one or more selected from the group consisting of sodium and potassium. These alkali metals can be added as components containing alkali metals. Also, an emulsifier containing an alkali metal produced using an alkali catalyst can be used.
  • emulsifiers examples include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleate, organic acid monoglycerides, mono fatty acid glycerides, and the like.
  • the content of the emulsifier in the edible oil and fat composition is preferably 0.02% by mass or more and 0.09% by mass or less, more preferably 0.03% by mass or more and 0.09% by mass or less, More preferably, it is 0.04% by mass or more and 0.08% by mass or less.
  • the concentration of the alkali metal in the emulsifier is preferably 10 ppm by mass or more and 50000 ppm by mass or less. It is more preferably 500 mass ppm or more and 2000 mass ppm or less, and still more preferably 600 mass ppm or more and 1000 mass ppm or less.
  • These alkali metal concentrations can be adjusted by adjusting the amount of catalyst during the esterification reaction to adjust the alkali metal concentration, or by appropriately adding an emulsifier containing no alkali metal.
  • sodium salts and potassium salts examples include, but are not limited to, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium malate, sodium citrate, potassium citrate, L -sodium ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, potassium sorbate, sodium caseinate, DL-sodium tartrate, sodium stearoyl lactylate, sodium fatty acid, potassium fatty acid and the like. More preferred are sodium fatty acids such as sodium oleate.
  • the edible oil/fat composition may contain components normally contained in edible oil/fat compositions within a range that does not impair the functionality of features (1) to (5). .
  • the adsorbent will be explained below.
  • the adsorbent in the present invention contains one or more selected from the group consisting of components (A) to (C) below.
  • Component (A) magnesium silicate Magnesium silicate is obtained by the reaction of silicon dioxide and magnesium oxide (or magnesium hydroxide). In magnesium silicate, magnesium atoms are incorporated in the form of salts. Magnesium silicate can be obtained by appropriately selecting a known production method.
  • the form of magnesium silicate is not particularly limited. It is preferable to select and employ one or more selected types, and it is particularly preferable to be in the form of powder.
  • magnesium silicate preferably has an average particle size of 30 ⁇ m or more and 400 ⁇ m or less, more preferably 30 ⁇ m or more and 250 ⁇ m or less, and even more preferably 50 ⁇ m or more and 200 ⁇ m or less.
  • the content of component (A) in the adsorbent is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
  • Component (B) calcium silicate Calcium silicate is obtained by reaction of silicon dioxide and lime raw material. Calcium silicate can be obtained by appropriately selecting a known production method.
  • the form of calcium silicate is not particularly limited. It is preferable to select and employ one or more selected types, and it is particularly preferable to be in the form of powder.
  • calcium silicate preferably has an average particle size of 30 ⁇ m to 400 ⁇ m, more preferably 30 ⁇ m to 250 ⁇ m, and even more preferably 50 ⁇ m to 200 ⁇ m.
  • the content of component (B) in the adsorbent is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
  • Silicon dioxide and magnesium oxide are not particularly limited, and for example, those conforming to the standards of chemical names "silicon dioxide” and “magnesium oxide” described in pharmaceutical additive standards and food additives are preferable. Moreover, such silicon dioxide and magnesium oxide can be obtained by appropriately selecting a known production method.
  • the form of silicon dioxide is not particularly limited. It is preferable to select and employ one or more of the above, and it is particularly preferable to be in the form of granules.
  • silicon dioxide preferably has an average particle size of 1 ⁇ m or more and 100 ⁇ m or less, more preferably 1 ⁇ m or more and 80 ⁇ m or less, and even more preferably 10 ⁇ m or more and 80 ⁇ m or less.
  • the content of silicon dioxide in the adsorbent is preferably 40% by mass or more and 70% by mass or less, more preferably 40% by mass or more and 65% by mass or less, and 45% by mass or more and 65% by mass or less. is more preferred.
  • the form of magnesium oxide is not particularly limited. It is preferable to select and employ one or more selected types, and it is particularly preferable to be in the form of granules.
  • magnesium oxide preferably has an average particle size of 1 ⁇ m or more and 100 ⁇ m or less, more preferably 1 ⁇ m or more and 80 ⁇ m or less, and even more preferably 10 ⁇ m or more and 80 ⁇ m or less.
  • the content of magnesium oxide in the adsorbent is preferably 15% by mass or more and 45% by mass or less, more preferably 15% by mass or more and 40% by mass or less, and 20% by mass or more and 40% by mass or less. is more preferred.
  • the content of component (C) in the adsorbent is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
  • the adsorbent in the present invention preferably contains water.
  • the form of water is not particularly limited, and examples thereof include the state of H2O, the state of adsorbent and hydrate, and the like. It is preferable that other adsorbents and hydrates be used.
  • the content of water in the adsorbent is preferably 5% by mass or more and 25% by mass or less, more preferably 5% by mass or more and 20% by mass or less, and 10% by mass or more and 20% by mass or less. is more preferred.
  • the adsorbent in the present invention can contain other components in addition to the above-described components (A) to (C) and water as long as the effects of the invention are not impaired.
  • adsorbents such as activated carbon, zeolites, sepiolite and activated alumina may be included.
  • the regeneration method of the present invention is a method for regenerating the edible oil and fat composition after the edible oil and fat composition described above has been subjected to frying, and the edible oil and fat composition has been subjected to frying with the adsorbent described above. It is characterized by bringing the
  • the frying method is not particularly limited, and for example, the ingredients and food are oiled at a temperature of 140°C or higher and 200°C or lower.
  • Examples of fried foods include fried chicken, croquettes, tempura, fried vegetables and seafood, cutlets, fritters, fried sweets, fried bread and fried noodles.
  • the method of bringing the adsorbent into contact with the edible oil and fat composition that has been subjected to frying is not particularly limited, and includes, for example, a filtration method and an immersion method. It is preferable to employ a filtration method as the contact method.
  • the filtration method is not limited to the method, for example, the adsorbent described above is provided in the filter part when filtering the edible oil and fat composition after being subjected to frying, and the edible oil and fat composition is added to the adsorbent. It can be carried out by feeding the liquid while bringing it into contact with the object. More specifically, in the regeneration method of the present invention employing a filtration method, 8 g of adsorbent is provided in the liquid feeding portion of the filtration device, and 0.5 L of the edible oil and fat composition after frying is added to 0.5 L. /min or more and 3 L/min or less. At this time, the temperature of the edible oil and fat composition is preferably 100° C. or higher and 180° C. or lower.
  • the immersion method is not limited to any method, for example, it can be performed by immersing the above-mentioned adsorbent in the edible oil and fat composition after being subjected to frying. More specifically, in the regeneration method of the present invention employing the immersion method, 2 g of the adsorbent is immersed in 100 mL of the edible oil and fat composition after frying for 60 minutes or more and 120 minutes or less. It can be carried out. At this time, the temperature of the edible oil and fat composition is preferably 100°C or higher and 180°C or lower.
  • solid residues such as fried dregs are removed from the edible oil and fat composition using a non-woven fabric filter or the like before the regeneration method of the present invention is performed by an immersion method. Furthermore, it is preferable to stir the edible oil and fat composition in a state in which the adsorbent is immersed.
  • the method for regenerating the edible oil and fat composition of the present invention it is possible to reduce the coloring and acid value increased by frying while maintaining the functionality of the edible oil and fat composition.
  • Adsorption filter regenerates an edible oil and fat composition having one or more characteristics selected from the group consisting of the following (1) to (5) after frying the edible oil and fat composition. and is characterized by containing one or more selected from the group consisting of the following components (A) to (C).
  • the adsorption filter of the present invention contains one or more selected from the group consisting of the above components (A) to (C).
  • the adsorption filter of the present invention preferably contains component (A) or component (C), and more preferably contains a mixture of component (A) or component (B) and component (C). and component (C). Details of the components (A) to (C) are omitted because they are the same as those described in “1.
  • the content of component (A) in the adsorption filter is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
  • the content of component (B) in the adsorption filter is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
  • the content of component (C) in the adsorption filter is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
  • the adsorption filter of the present invention preferably has an exterior part capable of accommodating the components (A) to (C) inside.
  • the form of the exterior part is not particularly limited as long as the edible oil and fat composition can permeate it. One selected or two or more selected can be employed. By providing the exterior part, it is possible to prevent the solid residue contained in the edible oil and fat composition subjected to frying from entering the adsorption filter and lowering the regeneration function.
  • an adsorption filter of the present invention it is possible to reduce the coloring and acid value increased by frying while maintaining the functionality of the edible oil and fat composition to be regenerated.
  • the additive oil used was prepared in the same manner as prepared oil 13 described in International Publication WO2019/151008. Specifically, in the normal refining process of rapeseed oil, the deoxidizing process is not performed, and the mild decolorizing process (activated clay (SA90, manufactured by Japan Activated Clay Co., Ltd.) is added to 0.25% by mass of the deoxidized oil. was prepared at a decolorization temperature of 80° C. and a decolorization time of 30 minutes. The absorbance difference obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm for isooctane as a reference was 0.587. The phosphorus content was 130.1. was.
  • SA90 activated clay
  • fried chicken As ingredients, fried chicken (GX388, manufactured by Frozen Foods Co., Ltd.) and NEW potato croquette 60 (GC080, manufactured by Ajinomoto Frozen Foods Co., Ltd.) are used, and fried chicken has a frying mass of 400 g / time; frying time 5 minutes; Under the frying conditions of 5 times/day (cooking on the 1st to 4th days), the NEW potato croquettes 60 were fried 5 times/day; fried time 5 minutes/time; cooked only) in fry conditions.
  • ⁇ Degraded oil 2 Edible oil and fat composition after subjecting new oil 1 to the following frying method Frying method: 3.4 kg of new oil 1 was charged into an electric fryer FM-3HR (manufactured by Mach Kikai Co., Ltd.), heated at 180 ° C., 1 day. It was heated for a total of 70 hours over 10 hours.
  • fried chicken As ingredients, fried chicken (GX388, manufactured by Frozen Foods Co., Ltd.) and NEW potato croquette 60 (GC080, manufactured by Ajinomoto Frozen Foods Co., Ltd.) are used, and fried chicken has a frying mass of 400 g / time; frying time 5 minutes; Under the frying condition of 5 times/day (cooking on the 1st to 7th days), the NEW potato croquettes 60 were fried 5 times/day; fried time 5 minutes/time; Cooked on day 1).
  • Degraded oil 3 Edible oil and fat composition after subjecting new oil 1 to the following frying method Frying method: 3.4 kg of new oil 2 was charged into an electric fryer FM-3HR (manufactured by Mach Kikai Co., Ltd.), and heated to 180 ° C. for 1 day. It was heated for a total of 50 hours over 10 hours.
  • fried chicken As ingredients, fried chicken (GX388, manufactured by Frozen Foods Co., Ltd.) and NEW potato croquette 60 (GC080, manufactured by Ajinomoto Frozen Foods Co., Ltd.) are used, and fried chicken has a frying mass of 400 g / time; frying time 5 minutes; Under the conditions of frying 5 times/day (cooking on days 1 to 5), NEW potato croquettes 60 were fried 5 times/day; fried time 5 minutes/time; fried twice/day (1 to 5 Cooked on day 1).
  • ⁇ New oil 2 Rapeseed oil 99.8% by mass (J canola oil, manufactured by J-Oil Mills Co., Ltd.) Polyglycerin fatty acid ester 0.2% by mass (QMP-7, manufactured by Taiyo Kagaku Co., Ltd., monoglyceride derivative, average degree of polymerization of polyglycerin 20)
  • New oil 3 Rapeseed oil 99.94% by mass (J canola oil, manufactured by J-Oil Mills Co., Ltd.) Polyglycerol fatty acid ester 0.06% by mass (THL-15, HLB 2.9 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., unsaturated fatty acid content of 8 to 22 carbon atoms in the constituent fatty acids 26.5% by mass, lauric acid, palmitic acid, ester of oleic acid)
  • the sodium concentration of the new oil 3 obtained by the above formulation was 0.470 mass ppm.
  • ⁇ New oil 4 Rapeseed oil 98% by mass
  • the acid value (hereinafter sometimes simply referred to as "AV") can be measured according to the standard oil analysis test method (2.3.1-2013 acid value) established by the Japan Oil Chemists' Society. .
  • Coloring can be evaluated by measuring the R value and Y value using a 1 cm cell with a Lovibond colorimeter (PFX990, manufactured by THE TINTOMETER. LTD) and calculating the color tone 10R+Y value.
  • PFX990 manufactured by THE TINTOMETER. LTD
  • phosphorus content can be analyzed by diluting a sample with xylene and using an ICP emission spectrometer (manufactured by Hitachi High-Tech Science Co., Ltd.). For quantification, CONOSTAN (registered trademark) Oil Analysis Standard (manufactured by SCP SCIENCE) was used.
  • ⁇ Average particle size> The average particle size was measured by the following procedure. [1] After stirring the sample in oil for 5 minutes using a stirrer, the particle size distribution was measured using a particle size distribution analyzer (LA-700, manufactured by Horiba, Ltd.) by the laser diffraction method to obtain the median diameter.
  • LA-700 particle size distribution analyzer
  • the sodium concentration can be analyzed with an ICP emission spectrometer (manufactured by Hitachi High-Tech Science Co., Ltd.). For quantification, CONOSTAN (registered trademark) Oil Analysis Standard (manufactured by SCP SCIENCE) was used.
  • Example 1 In order to examine the effect of suppressing heat coloring of the recycled oil after regeneration, the new oil 1 was subjected to a pseudo-regeneration process by a filtration method using each adsorbent, and the obtained recycled oils 1-1 to 1-4 and the new oil 1 A heating test was performed. Table 1 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test.
  • ⁇ Filtration method [1] Place filter paper in a funnel and set 8 g of adsorbent. [2] Put 500 mL of the edible oil and fat composition into the funnel of [1], and perform suction filtration once using a suction machine (diaphragm vacuum pump DIVAC 1.2 L, manufactured by Leybold) while feeding the inside of the adsorbent, Recycled oil was obtained.
  • ⁇ Heating test method> [1] Put 14.3 g of recycled oil in a stainless petri dish. [2] The stainless petri dish of [1] was placed on a hot plate (product name, manufacturer) set at 220° C. and heated for 6 hours to obtain heating oil.
  • the regenerated oils 1-1 to 1-3 had a coloration (Y+10R) of 20 or less, and an excellent effect of suppressing heat coloration was recognized.
  • Recycled oil 1-4 had a coloration (Y+10R) of 28, and an effect of suppressing heat coloration was not observed.
  • the adsorption filter of the present invention containing magnesium silicate, calcium silicate, or silicon dioxide and magnesium oxide does not impair the function of suppressing heat coloring of the edible oil and fat composition. can be reproduced.
  • Example 2 In order to examine the regeneration ability of each adsorbent, the degraded oils 1 to 3 were regenerated by a filtration method, and the resulting regenerated oils 2-1 to 2-4 were evaluated for coloration and acid value. Filtration was performed in the same manner as in Example 1. Table 2 shows the obtained evaluation results.
  • the adsorbent preferably has a regeneration function with a coloring reduction rate or an acid value reduction rate of 20% or more. The coloring reduction rate and the acid value reduction rate were calculated using Equations 2 and 3 below.
  • Coloring reduction rate (Coloring of degraded oil - Coloring of recycled oil) / Coloring of degraded oil x 100 Formula 2 Here, coloring is the value of Y+10R.
  • Acid value reduction rate (acid value of degraded oil - acid value of regenerated oil) / acid value of degraded oil x 100 Equation 3
  • the adsorbent composed of magnesium silicate and a mixture of silicon dioxide and magnesium oxide had a coloring reduction rate of 20% or more, and had an excellent coloring reduction function.
  • the adsorbents composed of magnesium silicate, calcium silicate, and a mixture of silicon dioxide and magnesium oxide had an acid value reduction rate of 20% or more and had an excellent acid value reduction function.
  • the adsorbent made of activated clay had both a coloring reduction rate and an acid value reduction rate of less than 20%, and did not have sufficient coloring reduction function and acid value reduction function.
  • the adsorption filter of the present invention containing magnesium silicate, calcium silicate, or silicon dioxide and magnesium oxide does not impair the function of suppressing heat coloring of the edible oil and fat composition after frying. It was found that the edible oil and fat composition can be regenerated.
  • Example 3 In the same procedure as in Example 1, the new oil 2 was subjected to quasi-regeneration treatment by a filtration method, and the obtained regenerated oils 3-1 to 3-4 and the new oil 2 were subjected to a heating test. Table 3 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test.
  • the acid value (AV) is preferably smaller than the acid value of J canola oil after the heat test, and specifically, the acid value is preferably 0.59 or less.
  • the regenerated oils 3-1 to 3-4 had a coloration (Y+10R) of 20 or less, and an excellent effect of suppressing heat coloration was recognized.
  • the acid values of the reclaimed oils 3-1 to 3-4 were all 0.59 or less, equivalent to that of the new oil 2. From this, it can be seen that the polyglycerin fatty acid ester added to the J canola oil functions effectively in the regenerated oils 3-1 to 3-4.
  • the adsorption filter of the present invention containing magnesium silicate, calcium silicate, or silicon dioxide and magnesium oxide does not impair the function of suppressing heat coloring and the function of suppressing an increase in acid value of the edible oil and fat composition. , it became clear that the edible oil and fat composition can be regenerated.
  • Example 4 In the same procedure as in Example 1, the new oil 3 was subjected to quasi-recycled treatment by a filtration method, and the obtained recycled oils 4-1 to 4-4 and the new oil 3 were subjected to a heating test. Table 4 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test.
  • the regenerated oils 4-1 to 4-4 had a coloration (Y+10R) of 20 or less, demonstrating an excellent effect of suppressing heat coloration.
  • Example 5 In the same procedure as in Example 1, the new oil 4 was subjected to quasi-regeneration treatment by a filtration method, and the obtained recycled oils 5-1 to 5-4 and the new oil 4 were subjected to a heating test. Table 5 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test.
  • the regenerated oils 3-1 to 3-4 had a coloration (Y+10R) of 20 or less, and an excellent effect of suppressing heat coloration was recognized.
  • the method for regenerating the edible oil and fat composition and the adsorption filter of the present invention are not limited to the above-described embodiments and examples, and various modifications are possible within the scope that does not impair the features and effects of the invention.

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Abstract

The purpose of the present invention is to provide a method for regenerating an edible fat composition, the method reducing the coloration and acid value of the edible fat composition while maintaining the function thereof. The method, which is for regenerating an edible fat composition that has one or more features selected from the group consisting of the following (1) to (4) and that has been used in frying, is characterized by bringing the edible fat composition into contact with an adsorbent comprising one or more components selected from the group consisting of the following (A) to (C). Features: (1) To have a phosphorus content of 0.1-10 mass ppm; (2) to contain an additive oil having an absorbance difference of 0.030 or greater, the difference being obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm, both determined using isooctane as a reference;(3) to have a chlorophyll content of 0.05-2 mass ppm; (4) to contain 0.01-2 mass% polyglycerin fatty acid ester which has a hydroxyl value of 180 or less and in which the polyglycerin has an average degree of polymerization of 12-40; and (5) to have an alkali metal content of 0.02-5.0 mass ppm. Components: (A) magnesium silicate, (B) calcium silicate, and (C) a mixture of silicon dioxide and magnesium oxide.

Description

食用油脂組成物の再生方法Method for regenerating edible oil and fat composition
　本発明は、吸着剤を用いた食用油脂組成物の再生方法に関する。 The present invention relates to a method for regenerating an edible oil and fat composition using an adsorbent.
　従来からコンビニやスーパーなどにおいてフライ調理に用いた食用油脂組成物を再利用するために吸着剤を用いた濾過再生が行われている。 　Convenience stores and supermarkets have traditionally performed filtration regeneration using adsorbents in order to reuse the edible oil composition used for frying.
　また、コンビニやスーパーでは、一日に大量の揚げ物を行うため、フライヤー内の油を長時間にわたって加熱し続けることが常である。このため、フライ調理に用いられる食用油脂組成物は、長時間の加熱にも耐えられるように様々な工夫が施されている。 In addition, convenience stores and supermarkets fry a large amount of food in a day, so it is common for the oil in the fryer to continue to heat for a long time. Therefore, edible oil and fat compositions used for frying have been devised in various ways so that they can withstand heating for a long period of time.
　特許文献１には、クロロフィル類を所定含量添加したフライ調理用油脂組成物の着色の抑制方法について記載されている。 Patent Document 1 describes a method for suppressing coloring of a frying oil composition to which a predetermined amount of chlorophylls is added.
　また、特許文献２には、油糧原料から得られる粗原油の精製工程において、（１）脱ガム工程、（２）実施又は未実施の脱酸工程、（３）実施又は未実施の脱色工程、および（４）実施又は未実施の脱臭工程を経ることによって、イソオクタンを対照とした波長６６０ｎｍの吸光度から７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上とされた調製油を添加するフライ調理用油脂組成物のアニシジン価上昇の抑制方法について記載されている。 In addition, Patent Document 2 describes (1) a degumming step, (2) an implemented or unimplemented deacidification step, and (3) an implemented or unimplemented decolorization step in the refining process of crude oil obtained from an oil feedstock. , and (4) frying with the addition of a modified oil whose absorbance difference, obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm relative to isooctane, is 0.030 or more by going through a deodorizing step that has been performed or not performed. A method for suppressing an anisidine value increase in an oil and fat composition for food is described.
　特許文献１および２に記載の発明においては、特定の物質、または所定の精製工程を経た調製油を添加することで、フライ調理に供する食用油脂組成物の長時間にわたる加熱による劣化を低減させることができる。 In the inventions described in Patent Documents 1 and 2, by adding a specific substance or a prepared oil that has undergone a predetermined refining process, deterioration due to long-term heating of an edible oil and fat composition to be used for frying is reduced. can be done.
国際公開第２０１９／１５１００９号WO2019/151009 国際公開第２０１９／１５１００８号WO2019/151008
　しかしながら、従来、食用油脂の濾過再生には、特許文献１および２の様な、食用油脂組成物に付与された機能を残しながら汚れを除去するという思想はなかった。 However, conventional filtration regeneration of edible oils and fats did not have the concept of removing stains while retaining the functions imparted to the edible oil and fat composition, as in Patent Documents 1 and 2.
　そこで、本発明においては、特許文献１および２に記載の食用油脂組成物について、当該食用油脂組成物の機能性は保持しつつ、着色および酸価を低減させる食用油脂組成物の再生方法および当該再生方法に用いる吸着フィルターを提供することを目的とする。 Therefore, in the present invention, regarding the edible oil and fat compositions described in Patent Documents 1 and 2, a method for regenerating an edible oil and fat composition that reduces the coloring and acid value while maintaining the functionality of the edible oil and fat composition, and the An object of the present invention is to provide an adsorption filter for use in a regeneration method.
　上記目的を達成するべく本発明の食用油脂組成物の再生方法および当該再生方法に用いる吸着フィルターは以下の［１］または［２］の特徴を有するものである。 In order to achieve the above object, the method for regenerating an edible oil and fat composition of the present invention and the adsorption filter used in the regenerating method have the following features [1] or [2].
［１］
　本発明の食用油脂組成物の再生方法は、下記の（１）乃至（５）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の前記再生方法であって、
　下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含む吸着剤に接触させることを特徴とする前記再生方法。
特徴：
（１）リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含む
（２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む
（３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む
（４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む
（５）アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含む
成分：
　（Ａ）ケイ酸マグネシウム
　（Ｂ）ケイ酸カルシウム
　（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物
［２］
　本発明の吸着フィルターは、下記の（１）乃至（５）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の当該食用油脂組成物の再生に用いる吸着フィルターであって、
　下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含むことを特徴とする前記吸着フィルター。
特徴：
（１）リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含む
（２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む
（３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む
（４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む
（５）アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含む
成分：
　（Ａ）ケイ酸マグネシウム
　（Ｂ）ケイ酸カルシウム
　（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物 [1]
The method for regenerating an edible oil and fat composition of the present invention is a method for regenerating an edible oil and fat composition having one or more characteristics selected from the group consisting of the following (1) to (5) after being subjected to frying. There is
Said regeneration method characterized by contacting with an adsorbent containing one or more selected from the group consisting of the following components (A) to (C).
Feature:
(1) Contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus (2) Additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a reference ( 3) Contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls (4) Polyglycerol having an average degree of polymerization of 12 or more and 40 or less and a hydroxyl value of 180 or less 0.01 mass% of polyglycerin fatty acid ester (5) Component containing 0.02 mass ppm or more and 5.0 mass ppm or less of alkali metal:
(A) magnesium silicate (B) calcium silicate (C) mixtures of silicon dioxide and magnesium oxide [2]
The adsorption filter of the present invention is used for regenerating an edible oil and fat composition having at least one feature selected from the group consisting of the following (1) to (5) after frying the edible oil and fat composition. an adsorption filter,
The adsorption filter characterized by containing one or more selected from the group consisting of the following components (A) to (C).
Feature:
(1) Contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus (2) Additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a reference ( 3) Contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls (4) Polyglycerol having an average degree of polymerization of 12 or more and 40 or less and a hydroxyl value of 180 or less 0.01 mass% of polyglycerin fatty acid ester (5) Component containing 0.02 mass ppm or more and 5.0 mass ppm or less of alkali metal:
(A) magnesium silicate (B) calcium silicate (C) mixture of silicon dioxide and magnesium oxide
　本発明の食用油脂組成物の再生方法によれば、食用油脂組成物の機能性は保持しつつ、着色および酸価を低減させることを可能とする。 According to the method for regenerating the edible oil and fat composition of the present invention, it is possible to reduce the coloring and acid value while maintaining the functionality of the edible oil and fat composition.
　また、本発明の吸着フィルターは、再生に供する食用油脂組成物の機能性は保持しつつ、着色および酸価を低減させることを可能とする。 In addition, the adsorption filter of the present invention makes it possible to reduce the coloring and acid value while maintaining the functionality of the edible oil and fat composition to be regenerated.
　以下に、本発明の食用油脂組成物の再生方法および吸着フィルターについて詳しく説明する。 The method for regenerating the edible oil and fat composition and the adsorption filter of the present invention will be described in detail below.
１．食用油脂組成物の再生方法
　本発明の食用油脂組成物の再生方法は、下記の（１）乃至（５）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の前記再生方法であって、下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含む吸着剤に接触させることを特徴とするものである。
特徴：
（１）リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含む
（２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む
（３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む
（４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む
（５）アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含む
成分：
　（Ａ）ケイ酸マグネシウム
　（Ｂ）ケイ酸カルシウム
　（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物 1. Method for regenerating edible oil and fat composition In the method for regenerating an edible oil and fat composition of the present invention, an edible oil and fat composition having at least one characteristic selected from the group consisting of the following (1) to (5) is used for frying. The regeneration method after the above is characterized in that it is brought into contact with an adsorbent containing one or more selected from the group consisting of the following components (A) to (C).
Feature:
(1) Contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus (2) Additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a reference ( 3) Contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls (4) Polyglycerol having an average degree of polymerization of 12 or more and 40 or less and a hydroxyl value of 180 or less 0.01 mass% of polyglycerin fatty acid ester (5) Component containing 0.02 mass ppm or more and 5.0 mass ppm or less of alkali metal:
(A) magnesium silicate (B) calcium silicate (C) mixture of silicon dioxide and magnesium oxide
　本発明における食用油脂組成物は、食用油脂を含み、上記の（１）乃至（５）からなる群から選ばれる１種以上の特徴を備える。前記食用油脂としては、大豆油、菜種油、パーム油、パーム核油、コーン油、ひまわり油、オリーブ油、綿実油、紅花油、あまに油、ゴマ油、米油、落花生油、ヤシ油などの植物油脂；豚脂、牛脂、鶏脂、乳脂などの動物油脂；中鎖脂肪酸トリグリセリドならびに、これらに分別、水素添加、エステル交換などを施した加工油脂が挙げられる。これらの食用油脂は、一種単独でも二種以上の併用でもよい。食用油脂は、大豆油、菜種油、パーム系油脂、コーン油、ひまわり油、オリーブ油、綿実油、米油および紅花油からなる群から選ばれる１種または２種以上を用いることが好ましく、大豆油、菜種油およびパーム系油脂からなる群から選ばれる１種または２種以上を用いることがより好ましい。 The edible oil-and-fat composition of the present invention contains edible oil-and-fat and has one or more characteristics selected from the group consisting of (1) to (5) above. The edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, and coconut oil; animal fats and oils such as lard, beef tallow, chicken fat, and milk fat; medium-chain fatty acid triglycerides; These edible fats and oils may be used alone or in combination of two or more. The edible oil is preferably one or more selected from the group consisting of soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and safflower oil. and palm-based oils and fats are more preferably used.
　食用油脂は、油糧原料を圧搾抽出および溶剤抽出から選ばれる１種以上による搾油で得られる原油を、（Ｉ）脱ガム工程、（ＩＩ）脱酸工程、（ＩＩＩ）脱色工程および（ＩＶ）脱臭工程の順に精製して得たものであることが好ましい。各工程の操作方法や処理条件は、公知の技術を適宜選択して採用することができる。 Edible oils and fats are obtained by subjecting oil raw materials to oil extraction by one or more selected from compression extraction and solvent extraction, (I) degumming step, (II) deacidification step, (III) decolorization step and (IV) It is preferably obtained by purifying in order of the deodorizing step. Known techniques can be appropriately selected and adopted for the operation method and treatment conditions of each step.
　精製の各工程について以下に説明する。 Each process of refining is explained below.
　（Ｉ）の脱ガム工程は、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。本発明において、脱ガム工程の処理条件は、特に限定されず、汎用の条件を採用することが可能である。当該脱ガム工程を経て、脱ガム油が得られる The (I) degumming step is a step of hydrating and removing the gum mainly composed of phospholipids contained in the oil. In the present invention, the treatment conditions for the degumming step are not particularly limited, and general-purpose conditions can be adopted. Degummed oil is obtained through the degumming process
　（ＩＩ）の脱酸工程は、炭酸ナトリウムや苛性ソーダといったアルカリの水溶液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。本発明において、脱酸処理の処理条件は、特に限定されず、汎用の条件を採用することが可能である。当該脱酸工程を経て、脱酸油が得られる。 The deacidification step (II) is a step of removing free fatty acids contained in the oil as soap by treating with an alkaline aqueous solution such as sodium carbonate or caustic soda. In the present invention, the treatment conditions for the deoxidizing treatment are not particularly limited, and general-purpose conditions can be adopted. A deacidified oil is obtained through the deacidification step.
　（ＩＩＩ）の脱色工程は、油分中に含まれる色素を減圧下で、活性白土、活性炭などへ吸着させて除去する工程である。脱色工程は、通常、無水下で行われるが、水の存在下で行ってもよい。通常の精製工程における脱色工程の条件は、活性白土の使用量が油脂に対して、０．０５質量％以上５質量％以下であり、脱色温度が６０℃以上１２０℃以下であり、そして、脱色時間が５分以上１２０分以下である。当該脱色工程を経て、脱色油が得られる。 The decolorization step (III) is a step of removing the pigment contained in the oil by adsorbing it to activated clay, activated carbon, or the like under reduced pressure. The decolorization step is usually performed under anhydrous conditions, but may be performed in the presence of water. The conditions for the decolorization step in the ordinary refining process are that the amount of activated clay used is 0.05% by mass or more and 5% by mass or less with respect to the fat and oil, the decolorization temperature is 60 ° C. or more and 120 ° C. or less, and The time is 5 minutes or more and 120 minutes or less. A decolorized oil is obtained through the decolorization process.
　（ＩＶ）の脱臭工程は、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。本発明において、脱臭工程の処理条件は、特に限定されず、汎用の条件を採用することが可能である。当該脱酸工程を経て、脱臭油が得られる。 The deodorizing step (IV) is a step of removing odorous components contained in the oil by steam distillation under reduced pressure. In the present invention, the treatment conditions for the deodorizing step are not particularly limited, and general-purpose conditions can be adopted. A deodorized oil is obtained through the deoxidizing step.
　食用油脂組成物中の前記食用油脂の含有量は、８０質量％以上であることが好ましく、８５質量％以上であることがより好ましく、８８質量％以上であることがさらに好ましい。前記食用油脂の含有量の上限は特にないが、食用油脂と、後述の［特徴（１）］乃至［特徴（５）］を備える、粗精製油、添加油、クロロフィル類、ポリグリセリン脂肪酸エステル、およびアルカリ金属からなる群から選ばれる１種以上との合計が１００質量％以下である。
　また、食用油脂は、大豆油、菜種油、パーム油、パーム核油、コーン油、ひまわり油、オリーブ油、綿実油、米油および紅花油の含有量の合計が、６０質量％以上１００質量％未満であることが好ましく、７５質量％以上１００質量％未満であることがより好ましく、９０質量％以上１００質量％未満であることがさらに好ましい。 The content of the edible oil and fat in the edible oil and fat composition is preferably 80% by mass or more, more preferably 85% by mass or more, and even more preferably 88% by mass or more. Although there is no particular upper limit for the content of the edible oil, the edible oil and crude refined oil, additive oil, chlorophylls, polyglycerol fatty acid ester, and one or more selected from the group consisting of alkali metals is 100% by mass or less.
In addition, the edible oil has a total content of soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and safflower oil of 60% by mass or more and less than 100% by mass. is preferably 75% by mass or more and less than 100% by mass, and more preferably 90% by mass or more and less than 100% by mass.
　本発明における食用油脂組成物は、後述する（１）乃至（５）の特徴を備えることにより機能性を有している。当該機能性は、長時間の加熱によって食用油脂組成物に生じる好ましくない変化を抑制するものであり、例えば、加熱着色抑制機能、アニシジン価上昇抑制機能、トコフェロール類減少抑制機能および明所臭抑制機能などが挙げられる。 The edible oil and fat composition of the present invention has functionality by having the features (1) to (5) described below. The functionality suppresses unfavorable changes that occur in the edible oil and fat composition due to long-term heating. etc.
　食用油脂組成物の上記（１）乃至（５）の特徴について説明する。 The features (1) to (5) above of the edible oil and fat composition will be explained.
［特徴（１）］
　上記食用油脂組成物の特徴（１）は、リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含むことである。リン分は、リン由来成分を添加することにより前記範囲内としてもよく、油糧原料から得られる原油の精製工程において、（ＩＩ）脱酸工程を省いて精製された粗精製油であってもよい。より好ましくは、粗精製油である。　前記粗精製油は、（ＩＩＩ）脱臭工程を経ていることが好ましく、（Ｉ）脱ガム工程および（ＩＩＩ）脱臭工程を経ていることがより好ましく、（Ｉ）脱ガム工程、（ＩＩＩ）脱色工程および（ＩＶ）脱臭工程を経ていることがさらに好ましい。
　本明細書において、リン由来成分との用語は、リンを含み、油脂組成物の原料となる成分を意図して用いる。リン由来成分は、食用油脂の原油、食用油脂の中間的油脂、レシチン、リン酸およびリン酸塩からなる群から選ばれる１種または２種以上を用いることができる。
　食用油脂の原油とは、植物油脂の油糧原料を圧搾抽出法、溶剤抽出法またはこれらの組み合わせからなる精製前の油脂を意味する。
　また、食用油脂の中間的油脂とは、食用油脂の精製工程の途中で得られる脱ガム油、脱酸油および脱色油ならびに、精製工程から脱ガム工程、脱酸工程等の一部の工程を省いた粗精製油を意味する。
　リン分の含有量は、０．３質量ｐｐｍ以上８質量ｐｐｍ以下であることが好ましく、０．５質量ｐｐｍ以上５質量ｐｐｍ以下であることがより好ましく、１質量ｐｐｍ以上４質量ｐｐｍ以下含むことがさらに好ましい。 [Feature (1)]
The feature (1) of the edible oil and fat composition is that it contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus. The phosphorus content may be within the above range by adding a phosphorus-derived component. good. More preferably, it is a crude refined oil. The crude refined oil preferably undergoes (III) deodorizing step, more preferably undergoes (I) degumming step and (III) deodorizing step, (I) degumming step, (III) decoloring step And (IV) it is more preferable to undergo a deodorizing step.
In the present specification, the term "phosphorus-derived component" is intended to mean a component containing phosphorus and serving as a raw material for the oil and fat composition. As the phosphorus-derived component, one or more selected from the group consisting of crude edible oil, intermediate edible oil, lecithin, phosphoric acid and phosphate can be used.
Crude edible oils and fats refer to oils and fats before refining, which are obtained by subjecting an oil material of vegetable oils and fats to a press extraction method, a solvent extraction method, or a combination thereof.
In addition, intermediate oils and fats of edible oils and fats are degummed oils, deacidified oils and decolorized oils obtained during the refining process of edible oils and fats, and some processes such as degumming and deacidification processes from the refining process. It means omitted crude oil.
The phosphorus content is preferably 0.3 mass ppm or more and 8 mass ppm or less, more preferably 0.5 mass ppm or more and 5 mass ppm or less, and contains 1 mass ppm or more and 4 mass ppm or less. is more preferred.
　前記食用油脂組成物中の前記粗精製油の含有量は、０．０１質量％以上４質量％以下であることが好ましく、０．０３質量％以上４質量％以下であることがより好ましく、０．０３質量％以上３質量％以下であることがさらに好ましく、０．０５質量％以上２質量％以下であることがことさらに好ましい。 The content of the crude refined oil in the edible oil and fat composition is preferably 0.01% by mass or more and 4% by mass or less, more preferably 0.03% by mass or more and 4% by mass or less. It is more preferably 0.03% by mass or more and 3% by mass or less, and more preferably 0.05% by mass or more and 2% by mass or less.
　前記油糧原料としては、例えば、大豆、菜種、パーム果肉、コーン、オリーブ、グレープシード、紅花、ゴマ、ひまわり、綿実、米、落花生、パーム核、ヤシ、あまに等をあげることができるが、大豆、菜種、およびパーム果肉からなる群から選ばれる１種以上であることが好ましく、大豆および菜種から選ばれる１種以上であることがより好ましい。 Examples of the oil raw material include soybean, rapeseed, palm pulp, corn, olive, grape seed, safflower, sesame, sunflower, cottonseed, rice, peanut, palm kernel, palm, and linseed. , soybean, rapeseed, and palm pulp, and more preferably one or more selected from soybean and rapeseed.
　このような、特徴（１）を備える上記食用油脂組成物によれば、加熱調理時において、加熱着色抑制機能および酸価上昇抑制機能を有する。 According to the above edible oil and fat composition having feature (1), it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
［特徴（２）］
　上記食用油脂組成物の特徴（２）は、イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含むことである。
　添加油の吸光度差は、０．０４５以上であることが好ましく、０．０６５以上であることがより好ましく、０．１以上であることがさらに好ましい。吸光度差の上限は、通常２．０以下であり、１．５以下であることが好ましく、１．０以下であることがより好ましい。 [Feature (2)]
The feature (2) of the above edible oil and fat composition is that it contains an additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm relative to isooctane.
The absorbance difference of the added oil is preferably 0.045 or more, more preferably 0.065 or more, and even more preferably 0.1 or more. The upper limit of the absorbance difference is usually 2.0 or less, preferably 1.5 or less, more preferably 1.0 or less.
　吸光度差の測定方法および算出方法は、特に限定するものではないが、例えば以下の方法にて測定することができる。
＜吸光度差＞
　対照用および測定用石英セル（１ｃｍ）にイソオクタン（分光分析用試薬、和光純薬工業株式会社製）を入れ、紫外可視分光光度計（ＳＨＩＭＡＤＺＵ　ＵＶ－２４５０、株式会社島津製作所製）を用いて６００～７５０ｎｍの範囲でベースライン補正をおこなう。次に、測定用石英セルに試験油脂を入れ吸光度を測定する。７５０ｎｍにおける吸光度をゼロとした時の６６０ｎｍにおける吸光度差を得る。 Although the method for measuring and calculating the absorbance difference is not particularly limited, it can be measured, for example, by the following method.
<Absorbance difference>
Put isooctane (reagent for spectroscopic analysis, manufactured by Wako Pure Chemical Industries, Ltd.) in a quartz cell (1 cm) for control and measurement, and use a UV-visible spectrophotometer (SHIMADZU UV-2450, manufactured by Shimadzu Corporation) to 600. Perform baseline correction in the range of ~750 nm. Next, the test oil is placed in a quartz cell for measurement, and the absorbance is measured. The absorbance difference at 660 nm is obtained when the absorbance at 750 nm is taken as zero.
　前記添加油は、油糧原料から得られる原油の精製工程において、（Ｉ）脱ガム工程、（ＩＩ）実施または未実施の脱酸工程、（ＩＩＩ）実施または未実施の脱色工程、および（ＩＶ）実施または未実施の脱臭工程を経ることにより得られる。油糧原料は、特徴（１）にて挙げたものを用いることができる。好ましくは、前記添加油は、（Ｉ）脱ガム工程、（ＩＩ）の脱酸工程が未実施、（ＩＩＩ）の脱色工程が後述の緩和な脱色工程にて実施または未実施、（ＩＶ）の脱臭工程が実施を順に施して調製したものであることが好ましい。 The additive oil is used in (I) a degumming step, (II) a deacidification step performed or not performed, (III) a decolorization step performed or not performed, and (IV ) obtained through a deodorizing step that has been implemented or not implemented. As the oilseeds raw material, those mentioned in the feature (1) can be used. Preferably, the additive oil is subjected to (I) degumming step, (II) deacidification step not performed, (III) decolorization step performed or not performed in a mild decolorization step described later, (IV) It is preferable that the deodorizing step be prepared by carrying out the steps in order.
　なお、上記「緩和な脱色工程」とは、活性白土が脱ガム油または脱酸油に対して０．０５質量％以上２質量％以下であることが好ましく、０．０５質量％以上１質量％以下であることがより好ましく、０．０５質量％以上０．７質量％以上であることがさらに好ましく、０．０５質量％以上０．６質量％以下であることが特に好ましい。また、脱色温度は、７０℃以上１２０℃以下であることが好ましく、７５℃以上１１０℃以下であることがより好ましい。脱色時間は、５分以上８０分以下であることが好ましく、５分以上６０分以下であることがより好ましい。 In addition, in the above-mentioned "moderate decolorization step", the activated clay is preferably 0.05% by mass or more and 2% by mass or less with respect to the degummed oil or deoxidized oil, and 0.05% by mass or more and 1% by mass. It is more preferably 0.05% by mass or more and 0.7% by mass or more, and particularly preferably 0.05% by mass or more and 0.6% by mass or less. Also, the decolorization temperature is preferably 70° C. or higher and 120° C. or lower, and more preferably 75° C. or higher and 110° C. or lower. The decolorization time is preferably 5 minutes or more and 80 minutes or less, more preferably 5 minutes or more and 60 minutes or less.
　なお、前記吸光度差は、例えば、（ＩＩ）が実施または未実施の脱酸工程、かつ、（ＩＩＩ）が実施の脱色工程の場合、脱色油の算出値を意味する。また、前記吸光度差は、（ＩＩ）が実施の脱酸工程、かつ、（ＩＩＩ）が未実施の脱色工程の場合、前記脱酸油の算出値を意味する。さらに、前記吸光度差は、（ＩＩ）が未実施の脱酸工程、かつ、（ＩＩＩ）が未実施の脱色工程の場合、前記脱ガム油の算出値を意味する。すなわち、（ＩＶ）が実施の場合には、その前段階にある脱色油、脱酸油または脱ガム油の算出値を意味するものとする。 It should be noted that the absorbance difference means a calculated value of the decolorized oil when (II) is a deoxidizing step that is performed or not performed and (III) is a decolorizing step that is performed, for example. Further, the absorbance difference means a calculated value of the deoxidized oil when (II) is a deoxidizing step that is performed and (III) is a decolorizing step that is not performed. Furthermore, the absorbance difference means the calculated value of the degummed oil when (II) is an unimplemented deoxidizing step and (III) is an unimplemented decolorizing step. That is, when (IV) is performed, it means the calculated value of the decolorized oil, deacidified oil or degummed oil in the preceding stage.
　食用油脂組成物中における前記添加油の含有量は、０．０５質量％以上２０質量％以下であることが好ましく、０．０５質量％以上１５質量％以下であることがより好ましく、０．１質量％以上１５質量％以下であることがさらに好ましく、０．２５質量％以上１２質量％以下であることがことさらに好ましく、０．４５質量％以上１２質量％以下であることが特に好ましい。 The content of the additive oil in the edible oil and fat composition is preferably 0.05% by mass or more and 20% by mass or less, more preferably 0.05% by mass or more and 15% by mass or less, and 0.1% by mass or more. It is more preferably 0.25% to 12% by mass, and particularly preferably 0.45% to 12% by mass.
　このような、特徴（２）を備える上記食用油脂組成物によれば、加熱調理時において、加熱着色抑制機能および酸価上昇抑制機能を有する。 According to the above edible oil and fat composition having feature (2), it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
［特徴（３）］
　上記食用油脂組成物の特徴（３）は、クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含むことである。当該クロロフィル類の含有量は、０．０７質量ｐｐｍ以上１．８質量ｐｐｍ以下であることが好ましく、０．１質量ｐｐｍ以上１．５質量ｐｐｍ以下であることがより好ましい。 [Feature (3)]
The feature (3) of the edible oil and fat composition is that it contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls. The content of the chlorophylls is preferably 0.07 mass ppm or more and 1.8 mass ppm or less, more preferably 0.1 mass ppm or more and 1.5 mass ppm or less.
　クロロフィルは、マグネシウムにテトラピロール環が配位した有機錯体である。クロロフィルは、テトラピロール環の種類および結合している置換基によって、クロロフィルａ、クロロフィルｂなどの多くの型が存在する。クロロフィルの金属が外れて２個の水素で置換されたものがフェオフィチンである。また、クロロフィルが熱分解によって変性したものがピロフェオフィチンである。 　Chlorophyll is an organic complex in which a tetrapyrrole ring is coordinated to magnesium. Chlorophyll exists in many forms, such as chlorophyll a and chlorophyll b, depending on the type of tetrapyrrole ring and the substituents attached. Pheophytin is chlorophyll in which the metal is removed and replaced with two hydrogen atoms. Pyropheophytin is chlorophyll denatured by thermal decomposition.
　本発明において前記クロロフィル類は、クロロフィルａ、クロロフィルｂ、それらのフェオフィチンおよびピロフェオフィチンからなる群から選ばれる１種または２種以上を選択して採用することが可能であり、クロロフィルａ、フェオフィチンａおよびピロフェオフィチンａからなる群から選ばれる１種または２種以上を選択して用いることが好ましく、クロロフィルａおよびフェオフィチンａから選ばれる１種または２種以上を選択して用いることがより好ましい。特に、クロロフィルａに対するフェオフィチンａの質量割合を、０．１以上２以下とすることが好ましく、０．３以上１．５以下とすることがより好ましく、０．５以上１以下とすることが特に好ましい。 In the present invention, the chlorophylls can be selected from one or more selected from the group consisting of chlorophyll a, chlorophyll b, pheophytin and pyropheophytin, and chlorophyll a, pheophytin a and It is preferable to select and use one or more selected from the group consisting of pyropheophytin a, and more preferably select and use one or more selected from chlorophyll a and pheophytin a. In particular, the mass ratio of pheophytin a to chlorophyll a is preferably 0.1 or more and 2 or less, more preferably 0.3 or more and 1.5 or less, and particularly 0.5 or more and 1 or less. preferable.
　クロロフィル類の由来は、特に限定されない。天然素材としては、例えば、緑藻（例えば、クロレラ、ミドリムシ、スピルリナなど）、らん藻、紅藻、けい藻、褐藻などの藻類；緑黄色野菜などの高等植物；緑色細菌、紅色細菌（例えば、Ｒｂ．ｓｐｈａｅｒｏｉｄｅｓ）などの光合成細菌から得ることができる。好ましくは、藻類由来のクロロフィル類である。天然素材以外としては、例えば、クロロフィル類を含有する市販品や試薬を採用してもよい。市販品の例として、「ニチノーカラーＧ－ＡＯ」（クロレラ由来、日農化学工業株式会社製）、「クロロフィルａ」、「クロロフィルｂ」、「フェオフィチンａ」および「フェオフィチンｂ」（いずれも和光純薬工業株式会社製）が挙げられる。 The origin of chlorophylls is not particularly limited. Examples of natural materials include algae such as green algae (eg, chlorella, euglena, spirulina, etc.), cyanobacteria, red algae, diatoms, brown algae; higher plants such as green and yellow vegetables; green bacteria, red bacteria (eg, Rb. It can be obtained from photosynthetic bacteria such as sphaeroides. Chlorophylls derived from algae are preferred. In addition to natural materials, for example, commercially available products and reagents containing chlorophylls may be used. Examples of commercially available products include “Nichino Color G-AO” (derived from chlorella, manufactured by Nisno Kagaku Kogyo Co., Ltd.), “Chlorophyll a”, “Chlorophyll b”, “Pheophytin a” and “Pheophytin b” (both of which are Japanese manufactured by Kojunyaku Kogyo Co., Ltd.).
　このような、特徴（３）を備える上記食用油脂組成物によれば、加熱調理時において、加熱着色抑制機能および酸価上昇抑制機能を有する。 According to the above edible oil and fat composition having feature (3), it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
［特徴（４）］
　上記食用油脂組成物の特徴（４）は、ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含むことである。当該ポリグリセリンの平均重合度は、１５以上３０以下であることが好ましく、１６以上２５以下であることがより好ましい。当該水酸基価は３０以上１７０以下であることが好ましく、４０以上１６０以下であることがより好ましい。そして、ポリグリセリン脂肪酸エステルの含有量は、０．０１質量％以上０．８質量％以下であることが好ましい。
　なお、平均重合度は、原料となるポリグリセリンの平均重合度をｎ、平均分子量をｍ、原料のポリグリセリンの水酸基価をＯＨＶとすると、下記の式４－１および式４－２の関係にあり、原料となるポリグリセリンの水酸基価を下記基準油脂分析法に従い実測し、上記関係式よりポリグリセリンの平均重合度と平均分子量を算出することができる。
　水酸基価は、社団法人日本油化学会制定の基準油脂分析試験法（２．３．６．２－１９９６ヒドロキシル価（ピリジン－無水酢酸法））に準じて測定することができる。
　ｍ＝７４×ｎ＋１８　　　・・・式４－１
　ＯＨＶ＝５６１１０×（ｎ＋２）÷ｍ　　　・・・式４－２ [Feature (4)]
The feature (4) of the edible oil and fat composition is that it contains 0.01% by mass or more and 2% by mass or less of a polyglycerol fatty acid ester having an average degree of polymerization of polyglycerin of 12 or more and 40 or less and a hydroxyl value of 180 or less. is. The average degree of polymerization of the polyglycerin is preferably 15 or more and 30 or less, more preferably 16 or more and 25 or less. The hydroxyl value is preferably 30 or more and 170 or less, more preferably 40 or more and 160 or less. The content of the polyglycerol fatty acid ester is preferably 0.01% by mass or more and 0.8% by mass or less.
The average degree of polymerization is represented by the following formulas 4-1 and 4-2, where n is the average degree of polymerization of the raw material polyglycerin, m is the average molecular weight, and OHV is the hydroxyl value of the raw material polyglycerin. It is possible to measure the hydroxyl value of polyglycerin as a raw material according to the following standard oil analysis method, and calculate the average degree of polymerization and average molecular weight of polyglycerin from the above relational expression.
The hydroxyl value can be measured according to the Standard Fat Analysis Test Method (2.3.6.2-1996 Hydroxyl Value (pyridine-acetic anhydride method)) established by the Japan Oil Chemistry Society.
m=74×n+18 Formula 4-1
OHV=56110×(n+2)/m Formula 4-2
　このような、特徴（４）を備える上記食用油脂組成物によれば、加熱調理時において、加熱着色抑制機能および酸価上昇抑制機能を有する。 According to the above edible oil and fat composition having feature (4), it has a function of suppressing heat coloring and a function of suppressing an increase in acid value during cooking.
　当該ポリグリセリン脂肪酸エステルは、構成脂肪酸中の炭素数が１６以上１８以下の不飽和脂肪酸を含むことが好ましい。炭素数１６以上１８以下の不飽和脂肪酸としては、パルミトレイン酸、オレイン酸、リノール酸、リノレン酸およびこれらのトランス異性化物、およびこれらの混合物等が挙げられる。
　また、ポリグリセリン脂肪酸エステルは、当該不飽和脂肪酸の割合が、構成脂肪酸中に、５０質量％以上９０質量％以下であることが好ましく、６０質量％以上９０質量％以下であることがより好ましく、６５質量％以上８５質量％以下であることがさらに好ましい。 The polyglycerol fatty acid ester preferably contains an unsaturated fatty acid having 16 or more and 18 or less carbon atoms in the constituent fatty acid. Examples of unsaturated fatty acids having 16 to 18 carbon atoms include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, trans isomers thereof, and mixtures thereof.
In the polyglycerin fatty acid ester, the proportion of the unsaturated fatty acid in the constituent fatty acids is preferably 50% by mass or more and 90% by mass or less, more preferably 60% by mass or more and 90% by mass or less, More preferably, it is 65% by mass or more and 85% by mass or less.
　ポリグリセリン脂肪酸エステルの構成脂肪酸の残部は、その他の脂肪酸を含むことが可能であり、例えば、炭素数8以上２４以下の飽和脂肪酸および炭素数２０以上２４以下の不飽和脂肪酸からなる群から選ばれる少なくとも１種を含むことができる。 The rest of the constituent fatty acids of the polyglycerol fatty acid ester can contain other fatty acids, for example, it is selected from the group consisting of saturated fatty acids having 8 to 24 carbon atoms and unsaturated fatty acids having 20 to 24 carbon atoms. At least one type can be included.
　ポリグリセリン脂肪酸エステルのけん化価は、限定するものではないが、１００以上２００以下であることが好ましく、１２０以上１８０以下であることがより好ましい。なお、けん化価は、社団法人日本油化学会制定の基準油脂分析試験法（２．３．２．１－１９９６けん化価（その１））に準じて測定することができる。 Although the saponification value of the polyglycerol fatty acid ester is not limited, it is preferably 100 or more and 200 or less, more preferably 120 or more and 180 or less. The saponification value can be measured according to the Standard Fat Analysis Test Method (2.3.2.1-1996 Saponification Value (Part 1)) established by the Japan Oil Chemistry Society.
　ポリグリセリン脂肪酸エステルは、乳化剤の一種であり、グリセリンやグリシドール、エピクロロヒドリン等の縮合で得られたポリグリセリンと特定の脂肪酸とを、水酸化ナトリウム等の触媒存在下でエステル化させて製造することができる。 Polyglycerin fatty acid ester is a type of emulsifier, and is produced by esterifying polyglycerin obtained by condensation of glycerin, glycidol, epichlorohydrin, etc., and a specific fatty acid in the presence of a catalyst such as sodium hydroxide. can do.
　より具体的には、上述のポリグリセリン脂肪酸エステルは、例えば以下の方法によって製造することがこれに限定するものではない。
（ポリグリセリン脂肪酸エステルの製造例）
　グリセリンと水酸化ナトリウムを混合し、水を除去しながら２００℃以上２７０℃以下で縮合反応させ、ポリグリセリンを得る。このポリグリセリンを、水希釈して活性炭処理やイオン交換樹脂で精製、さらに脱水することで、本発明のポリグリセリ脂肪酸エステルの原料として用いることができる。なお、より平均重合度の高いポリグリセリンを得るために、上記反応後に得られたポリグリセリンを分子蒸留やゲルろ過により低分子部分を除去してもよい。このポリグリセリンと不飽和脂肪酸および飽和脂肪酸とを適当な比率で反応容器に仕込み、水酸化ナトリウム等の触媒存在下、２００℃以上窒素気流下で脱水しながら反応させ、ポリグリセリ脂肪酸エステルとすることができる。 More specifically, the polyglycerol fatty acid ester described above may be produced by, but not limited to, the following method.
(Production example of polyglycerin fatty acid ester)
Glycerin and sodium hydroxide are mixed and subjected to a condensation reaction at 200° C. or higher and 270° C. or lower while removing water to obtain polyglycerin. By diluting this polyglycerin with water, purifying it with activated carbon treatment or an ion exchange resin, and further dehydrating it, it can be used as a raw material for the polyglyceryl fatty acid ester of the present invention. In order to obtain polyglycerin having a higher average degree of polymerization, the polyglycerin obtained after the above reaction may be subjected to molecular distillation or gel filtration to remove low-molecular-weight portions. This polyglycerin, unsaturated fatty acid and saturated fatty acid are charged in a suitable ratio to a reaction vessel, and reacted in the presence of a catalyst such as sodium hydroxide at 200° C. or higher under a nitrogen stream while dehydrating to obtain a polyglyceryl fatty acid ester. can.
［特徴（５）］
　上記食用油脂組成物の特徴（５）は、アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含むことである。アルカリ金属の含有量は、好ましくは０．１質量ｐｐｍ以上３．０質量ｐｐｍであり、より好ましくは０．１質量ｐｐｍ以上２．５質量ｐｐｍである。 [Feature (5)]
The feature (5) of the edible oil and fat composition is that it contains 0.02 ppm by mass or more and 5.0 ppm by mass or less of an alkali metal. The alkali metal content is preferably 0.1 mass ppm or more and 3.0 mass ppm, more preferably 0.1 mass ppm or more and 2.5 mass ppm.
　アルカリ金属としては、特に限定されないが、ナトリウムおよびカリウムからなる群から選ばれる１種以上であることが好ましい。これらのアルカリ金属は、アルカリ金属を含有する成分として添加することができる。また、アルカリ触媒を用いて製造した、アルカリ金属を含む乳化剤を用いることができる。 Although the alkali metal is not particularly limited, it is preferably one or more selected from the group consisting of sodium and potassium. These alkali metals can be added as components containing alkali metals. Also, an emulsifier containing an alkali metal produced using an alkali catalyst can be used.
　乳化剤としては、例えば、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタンモノオレート、有機酸モノグリセリド、モノ脂肪酸グリセリド等を用いることができる。上記食用油脂組成物中における乳化剤の含有量は、０．０２質量％以上０．０９質量％以下であることが好ましく、０．０３質量％以上０．０９質量％以下であることがより好ましく、０．０４質量％以上０．０８質量％以下であることが更に好ましい。 Examples of emulsifiers that can be used include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleate, organic acid monoglycerides, mono fatty acid glycerides, and the like. The content of the emulsifier in the edible oil and fat composition is preferably 0.02% by mass or more and 0.09% by mass or less, more preferably 0.03% by mass or more and 0.09% by mass or less, More preferably, it is 0.04% by mass or more and 0.08% by mass or less.
　アルカリ金属を含む乳化剤を用いる場合、乳化剤中のアルカリ金属濃度は、１０質量ｐｐｍ以上５００００質量ｐｐｍ以下であることが好ましい。より好ましくは５００質量ｐｐｍ以上２０００質量ｐｐｍ以下であり、さらに好ましくは６００質量ｐｐｍ以上１０００質量ｐｐｍ以下である。これらのアルカリ金属濃度は、エステル化反応時の触媒量を調整してアルカリ金属濃度を調整する方法のほか、アルカリ金属を含まない乳化剤を適宜添加して、アルカリ金属濃度を調整することができる。 When using an emulsifier containing an alkali metal, the concentration of the alkali metal in the emulsifier is preferably 10 ppm by mass or more and 50000 ppm by mass or less. It is more preferably 500 mass ppm or more and 2000 mass ppm or less, and still more preferably 600 mass ppm or more and 1000 mass ppm or less. These alkali metal concentrations can be adjusted by adjusting the amount of catalyst during the esterification reaction to adjust the alkali metal concentration, or by appropriately adding an emulsifier containing no alkali metal.
　アルカリ金属を含有する成分としては、食品添加物として使用可能な水溶性または油溶性の塩、例えば、ナトリウム塩、カリウム塩などを用いることができる。ナトリウム塩およびカリウム塩としては、特に限定されないが、例えば、水酸化ナトリウム、水酸化カリウム、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウム、炭酸水素カリウム、リンゴ酸ナトリウム、クエン酸ナトリウム、クエン酸カリウム、Ｌ－アスコルビン酸ナトリウム、エリソルビン酸ナトリウム、Ｌ－グルタミン酸ナトリウム、コハク酸ナトリウム、ソルビン酸カリウム、カゼインナトリウム、ＤＬ－酒石酸ナトリウム、ステアロイル乳酸ナトリウム、脂肪酸ナトリウム、脂肪酸カリウムなどが挙げられる。より好ましくは、オレイン酸ナトリウムなどの脂肪酸ナトリウムである。 As components containing alkali metals, water-soluble or oil-soluble salts that can be used as food additives, such as sodium salts and potassium salts, can be used. Examples of sodium salts and potassium salts include, but are not limited to, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium malate, sodium citrate, potassium citrate, L -sodium ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, potassium sorbate, sodium caseinate, DL-sodium tartrate, sodium stearoyl lactylate, sodium fatty acid, potassium fatty acid and the like. More preferred are sodium fatty acids such as sodium oleate.
　食用油脂組成物は、特徴（１）乃至（５）以外に、特徴（１）乃至（５）による機能性を損なわない範囲において、通常、食用油脂組成物に含有せしめる成分を含んでいてもよい。 In addition to features (1) to (5), the edible oil/fat composition may contain components normally contained in edible oil/fat compositions within a range that does not impair the functionality of features (1) to (5). .
　吸着剤について以下に説明する。 The adsorbent will be explained below.
　本発明における吸着剤は、下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含むものである。
　（Ａ）ケイ酸マグネシウム
　（Ｂ）ケイ酸カルシウム
　（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物 The adsorbent in the present invention contains one or more selected from the group consisting of components (A) to (C) below.
(A) magnesium silicate (B) calcium silicate (C) mixture of silicon dioxide and magnesium oxide
［成分（Ａ）ケイ酸マグネシウム］
　ケイ酸マグネシウムは、二酸化ケイ素と酸化マグネシウム（あるいは水酸化マグネシウム）との反応により得られるものである。ケイ酸マグネシウム中において、マグネシウム原子は塩の形で組み込まれている。ケイ酸マグネシウムは、公知の製造方法を適宜選択して得ることができる。 [Component (A) magnesium silicate]
Magnesium silicate is obtained by the reaction of silicon dioxide and magnesium oxide (or magnesium hydroxide). In magnesium silicate, magnesium atoms are incorporated in the form of salts. Magnesium silicate can be obtained by appropriately selecting a known production method.
　ケイ酸マグネシウムの形態は特に限定するものではないが、例えば、粉末状、顆粒状、粒状、バルク状、繊維状などを採用することが可能であり、粉末状、顆粒状および粒状からなる群から選ばれる１種以上を選択して採用することが好ましく、粉末状であることが特に好ましい。 The form of magnesium silicate is not particularly limited. It is preferable to select and employ one or more selected types, and it is particularly preferable to be in the form of powder.
　本発明においては、ケイ酸マグネシウムは、平均粒子径が３０μｍ以上４００μｍ以下であることが好ましく、３０μｍ以上２５０μｍ以下であることがより好ましく、５０μｍ以上２００μｍ以下であることがさらに好ましい。 In the present invention, magnesium silicate preferably has an average particle size of 30 µm or more and 400 µm or less, more preferably 30 µm or more and 250 µm or less, and even more preferably 50 µm or more and 200 µm or less.
　吸着剤中における成分（Ａ）の含有量は、３０質量％以上１００質量％以下であることが好ましく、４０質量％以上１００質量％以下であることがより好ましく、５０質量％以上１００質量％以下であることがさらに好ましい。 The content of component (A) in the adsorbent is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
［成分（Ｂ）ケイ酸カルシウム］
　ケイ酸カルシウムは、二酸化ケイ素と石灰原料との反応により得られるものである。ケイ酸カルシウムは、公知の製造方法を適宜選択して得ることができる。 [Component (B) calcium silicate]
Calcium silicate is obtained by reaction of silicon dioxide and lime raw material. Calcium silicate can be obtained by appropriately selecting a known production method.
　ケイ酸カルシウムの形態は特に限定するものではないが、例えば、粉末状、顆粒状、粒状、バルク状、繊維状などを採用することが可能であり、粉末状、顆粒状および粒状からなる群から選ばれる１種以上を選択して採用することが好ましく、粉末状であることが特に好ましい。 The form of calcium silicate is not particularly limited. It is preferable to select and employ one or more selected types, and it is particularly preferable to be in the form of powder.
　本発明においては、ケイ酸カルシウムは、平均粒子径が３０μｍ以上４００μｍ以下であることが好ましく、３０μｍ以上２５０μｍ以下であることがより好ましく、５０μｍ以上２００μｍ以下であることがさらに好ましい。 In the present invention, calcium silicate preferably has an average particle size of 30 µm to 400 µm, more preferably 30 µm to 250 µm, and even more preferably 50 µm to 200 µm.
　吸着剤中における成分（Ｂ）の含有量は、３０質量％以上１００質量％以下であることが好ましく、４０質量％以上１００質量％以下であることがより好ましく、５０質量％以上１００質量％以下であることがさらに好ましい。 The content of component (B) in the adsorbent is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
［成分（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物］
　二酸化ケイ素および酸化マグネシウムは、特に制限されず、例えば、医薬品添加物規格や食品添加物に記載されている化学名「二酸化ケイ素」および「酸化マグネシウム」の規格に適合するものであることが好ましい。また、このような二酸化ケイ素および酸化マグネシウムは、公知の製造方法を適宜選択して得ることができる。 [Component (C) a mixture of silicon dioxide and magnesium oxide]
Silicon dioxide and magnesium oxide are not particularly limited, and for example, those conforming to the standards of chemical names "silicon dioxide" and "magnesium oxide" described in pharmaceutical additive standards and food additives are preferable. Moreover, such silicon dioxide and magnesium oxide can be obtained by appropriately selecting a known production method.
　二酸化ケイ素の形態は特に限定するものではないが、例えば、粉末状、顆粒状、粒状、バルク状、繊維状などを採用することが可能であり、粉末状、顆粒状および粒状からなる群から選ばれる１種以上を選択して採用することが好ましく、顆粒状であることが特に好ましい。 The form of silicon dioxide is not particularly limited. It is preferable to select and employ one or more of the above, and it is particularly preferable to be in the form of granules.
　本発明においては、二酸化ケイ素は、平均粒子径が１μｍ以上１００μｍ以下であることが好ましく、１μｍ以上８０μｍ以下であることがより好ましく、１０μｍ以上８０μｍ以下であることがさらに好ましい。 In the present invention, silicon dioxide preferably has an average particle size of 1 μm or more and 100 μm or less, more preferably 1 μm or more and 80 μm or less, and even more preferably 10 μm or more and 80 μm or less.
　吸着剤中の二酸化ケイ素の含有量は、４０質量％以上７０質量％以下であることが好ましく、４０質量％以上６５質量％以下であることがより好ましく、４５質量％以上６５質量％以下であることがさらに好ましい。 The content of silicon dioxide in the adsorbent is preferably 40% by mass or more and 70% by mass or less, more preferably 40% by mass or more and 65% by mass or less, and 45% by mass or more and 65% by mass or less. is more preferred.
　酸化マグネシウムの形態は特に限定するものではないが、例えば、粉末状、顆粒状、粒状、バルク状、繊維状体などを採用することが可能であり、粉末状、顆粒状および粒状からなる群から選ばれる１種以上を選択して採用することが好ましく、顆粒状であることが特に好ましい。 The form of magnesium oxide is not particularly limited. It is preferable to select and employ one or more selected types, and it is particularly preferable to be in the form of granules.
　本発明においては、酸化マグネシウムは、平均粒子径が１μｍ以上１００μｍ以下であることが好ましく、１μｍ以上８０μｍ以下であることがより好ましく、１０μｍ以上８０μｍ以下であることがさらに好ましい。 In the present invention, magnesium oxide preferably has an average particle size of 1 μm or more and 100 μm or less, more preferably 1 μm or more and 80 μm or less, and even more preferably 10 μm or more and 80 μm or less.
　吸着剤中の酸化マグネシウムの含有量は、１５質量％以上４５質量％以下であることが好ましく、１５質量％以上４０質量以下であることがより好ましく、２０質量％以上４０質量％以下であることがさらに好ましい。 The content of magnesium oxide in the adsorbent is preferably 15% by mass or more and 45% by mass or less, more preferably 15% by mass or more and 40% by mass or less, and 20% by mass or more and 40% by mass or less. is more preferred.
　吸着剤中における成分（Ｃ）の含有量は、３０質量％以上１００質量％以下であることが好ましく、４０質量％以上１００質量％以下であることがより好ましく、５０質量％以上１００質量％以下であることがさらに好ましい。 The content of component (C) in the adsorbent is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
　また、本発明における吸着剤は、水を含んでいることが好ましい。水の形態は特に限定されず、例えば、Ｈ２Ｏの状態、その他吸着剤と水和物の状態などが挙げられる。好ましくはその他吸着剤と水和物とされていることである。吸着剤中の水の含有量は、５質量％以上２５質量％以下であることが好ましく、５質量％以上２０質量％以下であることがより好ましく、１０質量％以上２０質量％以下であることがさらに好ましい。 In addition, the adsorbent in the present invention preferably contains water. The form of water is not particularly limited, and examples thereof include the state of H2O, the state of adsorbent and hydrate, and the like. It is preferable that other adsorbents and hydrates be used. The content of water in the adsorbent is preferably 5% by mass or more and 25% by mass or less, more preferably 5% by mass or more and 20% by mass or less, and 10% by mass or more and 20% by mass or less. is more preferred.
　本発明における吸着剤は、上述の成分（Ａ）乃至（Ｃ）および水以外に、発明の効果を損ねない範囲においてその他の成分を含むことができる。例えば、活性炭、ゼオライト、セピオライトおよび活性アルミナなどの吸着剤を含んでもよい。 The adsorbent in the present invention can contain other components in addition to the above-described components (A) to (C) and water as long as the effects of the invention are not impaired. For example, adsorbents such as activated carbon, zeolites, sepiolite and activated alumina may be included.
　本発明の再生方法は、既述の食用油脂組成物をフライ調理に供した後の食用油脂組成物の再生方法であって、既述の吸着剤にフライ調理に供した後の食用油脂組成物を接触させることを特徴とするものである。 The regeneration method of the present invention is a method for regenerating the edible oil and fat composition after the edible oil and fat composition described above has been subjected to frying, and the edible oil and fat composition has been subjected to frying with the adsorbent described above. It is characterized by bringing the
　フライ調理方法は、特に限定されず、例えば、食材や食品を１４０℃以上２００℃以下の温度にて油調するものである。フライ調理された食品の例として、から揚げ、コロッケ、天ぷら、野菜や魚介類の素揚げ、カツ、フリッター、揚げ菓子、揚げパンおよび揚げ麺などが挙げられる。 The frying method is not particularly limited, and for example, the ingredients and food are oiled at a temperature of 140°C or higher and 200°C or lower. Examples of fried foods include fried chicken, croquettes, tempura, fried vegetables and seafood, cutlets, fritters, fried sweets, fried bread and fried noodles.
　フライ調理に供した後の食用油脂組成物に吸着剤を接触させる方法は、特に限定されず、例えば、濾過法、浸漬法などが挙げられる。当該接触させる方法は、濾過法を採用することが好ましい。 The method of bringing the adsorbent into contact with the edible oil and fat composition that has been subjected to frying is not particularly limited, and includes, for example, a filtration method and an immersion method. It is preferable to employ a filtration method as the contact method.
　濾過法は、その方法を限定するものではないが、例えば、フライ調理に供した後の食用油脂組成物を濾過する際のフィルター部分に既述の吸着剤を設け、当該吸着剤に食用油脂組成物を接触させながら送液して行うことができる。
　濾過法を採用した本発明の再生方法は、より具体的には、吸着剤８ｇを濾過装置の送液部分に設け、フライ調理に供した後の食用油脂組成物０．５Ｌを、０．５Ｌ／ｍｉｎ以上３Ｌ／ｍｉｎ以下の条件にて濾過して行うことができる。このとき、食用油脂組成物は、１００℃以上１８０℃以下とされていることが好ましい。 Although the filtration method is not limited to the method, for example, the adsorbent described above is provided in the filter part when filtering the edible oil and fat composition after being subjected to frying, and the edible oil and fat composition is added to the adsorbent. It can be carried out by feeding the liquid while bringing it into contact with the object.
More specifically, in the regeneration method of the present invention employing a filtration method, 8 g of adsorbent is provided in the liquid feeding portion of the filtration device, and 0.5 L of the edible oil and fat composition after frying is added to 0.5 L. /min or more and 3 L/min or less. At this time, the temperature of the edible oil and fat composition is preferably 100° C. or higher and 180° C. or lower.
　浸漬法は、その方法を限定するものではないが、例えば、フライ調理に供した後の食用油脂組成物に既述の吸着剤を浸漬して行うことができる。
　浸漬法を採用した本発明の再生方法は、より具体的には、フライ調理に供した後の食用油脂組成物１００ｍＬ中に、吸着剤２ｇを６０分以上１２０分以下の条件にて浸漬して行うことができる。このとき、食用油脂組成物は、１００℃以上１８０℃以下であることが好ましい。また、当該食用油脂組成物は、浸漬法による本発明の再生方法を行う前に、不織布フィルターなどを用いて揚げカスなどの固形残渣が除去されていることが好ましい。さらに、食用油脂組成物中に吸着剤を浸漬させた状態で攪拌することが好ましい。 Although the immersion method is not limited to any method, for example, it can be performed by immersing the above-mentioned adsorbent in the edible oil and fat composition after being subjected to frying.
More specifically, in the regeneration method of the present invention employing the immersion method, 2 g of the adsorbent is immersed in 100 mL of the edible oil and fat composition after frying for 60 minutes or more and 120 minutes or less. It can be carried out. At this time, the temperature of the edible oil and fat composition is preferably 100°C or higher and 180°C or lower. In addition, it is preferable that solid residues such as fried dregs are removed from the edible oil and fat composition using a non-woven fabric filter or the like before the regeneration method of the present invention is performed by an immersion method. Furthermore, it is preferable to stir the edible oil and fat composition in a state in which the adsorbent is immersed.
　このような本発明の食用油脂組成物の再生方法によれば、食用油脂組成物が有する機能性を保持しつつ、フライ調理によって上昇した着色および酸価を低減させることを可能とする。 According to the method for regenerating the edible oil and fat composition of the present invention, it is possible to reduce the coloring and acid value increased by frying while maintaining the functionality of the edible oil and fat composition.
２．吸着フィルター
　本発明の吸着フィルターは、下記の（１）乃至（５）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の当該食用油脂組成物の再生に用いるものであって、下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含むことを特徴とする。
特徴：
（１）リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含む
（２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む
（３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む
（４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む
（５）アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含む
成分：
　（Ａ）ケイ酸マグネシウム
　（Ｂ）ケイ酸カルシウム
　（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物 2. Adsorption filter The adsorption filter of the present invention regenerates an edible oil and fat composition having one or more characteristics selected from the group consisting of the following (1) to (5) after frying the edible oil and fat composition. and is characterized by containing one or more selected from the group consisting of the following components (A) to (C).
Feature:
(1) Contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus (2) Additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a reference ( 3) Contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls (4) Polyglycerol having an average degree of polymerization of 12 or more and 40 or less and a hydroxyl value of 180 or less 0.01 mass% of polyglycerin fatty acid ester (5) Component containing 0.02 mass ppm or more and 5.0 mass ppm or less of alkali metal:
(A) magnesium silicate (B) calcium silicate (C) mixture of silicon dioxide and magnesium oxide
　食用油脂組成物の詳細については、「１．食用油脂組成物の再生方法」にて述べたものと同じであるため割愛する。 The details of the edible oil and fat composition are omitted because they are the same as those described in "1. Recycling method of edible oil and fat composition".
　本発明の吸着フィルターは、上記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含む。　本発明の吸着フィルターは、成分（Ａ）または成分（Ｃ）を含むことが好ましく、成分（Ａ）または成分（Ｂ）と成分（Ｃ）との混合物を含むことがより好ましく、成分（Ａ）と成分（Ｃ）との混合物を含むことがさらに好ましい。成分（Ａ）乃至（Ｃ）の詳細については、「１．食用油脂組成物の再生方法」にて述べたものと同じであるため割愛する。 The adsorption filter of the present invention contains one or more selected from the group consisting of the above components (A) to (C). The adsorption filter of the present invention preferably contains component (A) or component (C), and more preferably contains a mixture of component (A) or component (B) and component (C). and component (C). Details of the components (A) to (C) are omitted because they are the same as those described in “1.
　吸着フィルター中における成分（Ａ）の含有量は、３０質量％以上１００質量％以下であることが好ましく、４０質量％以上１００質量％以下であることがより好ましく、５０質量％以上１００質量％以下であることがさらに好ましい。 The content of component (A) in the adsorption filter is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
　吸着フィルター中における成分（Ｂ）の含有量は、３０質量％以上１００質量％以下であることが好ましく、４０質量％以上１００質量％以下であることがより好ましく、５０質量％以上１００質量％以下であることがさらに好ましい。 The content of component (B) in the adsorption filter is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
　吸着フィルター中における成分（Ｃ）の含有量は、３０質量％以上１００質量％以下であることが好ましく、４０質量％以上１００質量％以下であることがより好ましく、５０質量％以上１００質量％以下であることがさらに好ましい。 The content of component (C) in the adsorption filter is preferably 30% by mass or more and 100% by mass or less, more preferably 40% by mass or more and 100% by mass or less, and 50% by mass or more and 100% by mass or less. is more preferable.
　また、本発明の吸着フィルターは、前記成分（Ａ）乃至（Ｃ）を内部に収容可能な外装部を備えていることが好ましい。当該外装部の形態は、食用油脂組成物が透過可能であれば特に限定されず、例えば、綿、麻などの植物素材またはポリエチレン、ポリプロピレンなどの合成素材からなる織物、ネット、不織布からなる群から選ばれる１種または２種以上を採用することができる。当該外装部を備えることによって、フライ調理に供した食用油脂組成物中に含まれる固形残渣が吸着フィルター内に入り込み、再生機能が低下することを抑制できる。 In addition, the adsorption filter of the present invention preferably has an exterior part capable of accommodating the components (A) to (C) inside. The form of the exterior part is not particularly limited as long as the edible oil and fat composition can permeate it. One selected or two or more selected can be employed. By providing the exterior part, it is possible to prevent the solid residue contained in the edible oil and fat composition subjected to frying from entering the adsorption filter and lowering the regeneration function.
　このような本発明の吸着フィルターによれば、再生に供する食用油脂組成物が有する機能性は保持しつつ、フライ調理によって上昇した着色および酸価を低減することを可能とする。 According to such an adsorption filter of the present invention, it is possible to reduce the coloring and acid value increased by frying while maintaining the functionality of the edible oil and fat composition to be regenerated.
　以下に本発明の実施例を説明する。 Examples of the present invention are described below.
　本実施例にて用いた素材を以下に挙げる。 The materials used in this example are listed below.
［添加油］
　添加油は、国際公開公報ＷＯ２０１９／１５１００８に記載の調製油１３と同じ方法にて調製したものを用いた。具体的には、菜種油の通常の精製工程において、脱酸工程を未実施、かつ緩和な脱色工程（活性白土（ＳＡ９０、日本活性白土株式会社製）を脱酸油に対して０．２５質量％、脱色温度８０℃、脱色時間３０分にて調製した。イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差は、０．５８７であった。リン分は、１３０．１だった。 [Additive oil]
The additive oil used was prepared in the same manner as prepared oil 13 described in International Publication WO2019/151008. Specifically, in the normal refining process of rapeseed oil, the deoxidizing process is not performed, and the mild decolorizing process (activated clay (SA90, manufactured by Japan Activated Clay Co., Ltd.) is added to 0.25% by mass of the deoxidized oil. was prepared at a decolorization temperature of 80° C. and a decolorization time of 30 minutes.The absorbance difference obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm for isooctane as a reference was 0.587.The phosphorus content was 130.1. was.
［食用油脂組成物］
・新油１：
菜種油９８質量％（ＡＪＩＮＯＭＯＴＯさらさらキャノーラ油、株式会社Ｊ－オイルミルズ製）
添加油２質量％（既述の社内調製品）
クロロフィル製剤１０質量ｐｐｍ（ニチノーカラーＧ－Ａ０、日農化学工業株式会社製）
・劣化油１：
新油１を下記フライ調理方法に供したあとの食用油脂組成物
フライ調理方法：電気フライヤーＦＭ－３ＨＲ（マッハ機器株式会社製）に新油１を３．４ｋｇ張り込み、加熱温度１８０℃、１日１０時間で延べ４０時間加熱した。食材として、若鶏唐揚げ（ＧＸ３８８、冷凍食品株式会社製）、ＮＥＷポテトコロッケ６０（ＧＣ０８０、味の素冷食株式会社製）を用い、若鶏唐揚げは、揚げ質量４００ｇ／回；揚げ時間５分；揚げ回数５回／日（１～４日目に調理）のフライ条件で、ＮＥＷポテトコロッケ６０は、揚げ個数５個／回；揚げ時間５分／回；揚げ回数２回／日（１日目のみ調理）のフライ条件で調理した。
・劣化油２：
新油１を下記フライ調理方法に供したあとの食用油脂組成物
フライ調理方法：電気フライヤーＦＭ－３ＨＲ（マッハ機器株式会社製）に新油１を３．４ｋｇ張り込み、加熱温度１８０℃、１日１０時間で延べ７０時間加熱した。食材として、若鶏唐揚げ（ＧＸ３８８、冷凍食品株式会社製）、ＮＥＷポテトコロッケ６０（ＧＣ０８０、味の素冷食株式会社製）を用い、若鶏唐揚げは、揚げ質量４００ｇ／回；揚げ時間５分；揚げ回数５回／日（１～７日目に調理）のフライ条件で、ＮＥＷポテトコロッケ６０は、揚げ個数５個／回；揚げ時間５分／回；揚げ回数２回／日（１・４日目に調理）のフライ条件で調理した。
・劣化油３：
新油１を下記フライ調理方法に供したあとの食用油脂組成物
フライ調理方法：電気フライヤーＦＭ－３ＨＲ（マッハ機器株式会社製）に新油２を３．４ｋｇ張り込み、加熱温度１８０℃、１日１０時間で延べ５０時間加熱した。食材として、若鶏唐揚げ（ＧＸ３８８、冷凍食品株式会社製）、ＮＥＷポテトコロッケ６０（ＧＣ０８０、味の素冷食株式会社製）を用い、若鶏唐揚げは、揚げ質量４００ｇ／回；揚げ時間５分；揚げ回数５回／日（１～５日目に調理）のフライ条件で、ＮＥＷポテトコロッケ６０は、揚げ個数５個／回；揚げ時間５分／回；揚げ回数２回／日（１～５日目に調理）のフライ条件で調理した。
・新油２：
菜種油９９．８質量％（Ｊキャノーラ油、株式会社Ｊ－オイルミルズ製）
ポリグリセリン脂肪酸エステル０．２質量％（ＱＭＰ－７、太陽化学株式会社製、モノグリセリド誘導体、ポリグリセリンの平均重合度２０）
・新油３：
菜種油９９．９４質量％（Jキャノーラ油、株式会社Ｊ－オイルミルズ製）
ポリグリセリン脂肪酸エステル０．０６質量％（ＴＨＬ－１５、坂本薬品工業株式会社製ＨＬＢ２．９、構成脂肪酸中の炭素数８～２２の不飽和脂肪酸量２６．５質量％、ラウリン酸、パルチミン酸、オレイン酸のエステル）
上記配合にて得た新油３のナトリウム濃度は、０．４７０質量ｐｐｍだった。
・新油４：
菜種油９８質量％（Ｊキャノーラ油、株式会社Ｊ－オイルミルズ製）
添加油２質量％（既述の社内調製品） [Edible fat composition]
・ New oil 1:
Rapeseed oil 98% by mass (AJINOMOTO silky canola oil, manufactured by J-Oil Mills Co., Ltd.)
Additive oil 2% by mass (previously prepared in-house product)
Chlorophyll preparation 10 ppm by mass (Nichino Color G-A0, manufactured by Nichino Chemical Industry Co., Ltd.)
・Degraded oil 1:
Edible oil and fat composition after subjecting new oil 1 to the following frying method Frying method: 3.4 kg of new oil 1 was charged into an electric fryer FM-3HR (manufactured by Mach Kikai Co., Ltd.), heated at 180 ° C., 1 day. It was heated for a total of 40 hours over 10 hours. As ingredients, fried chicken (GX388, manufactured by Frozen Foods Co., Ltd.) and NEW potato croquette 60 (GC080, manufactured by Ajinomoto Frozen Foods Co., Ltd.) are used, and fried chicken has a frying mass of 400 g / time; frying time 5 minutes; Under the frying conditions of 5 times/day (cooking on the 1st to 4th days), the NEW potato croquettes 60 were fried 5 times/day; fried time 5 minutes/time; cooked only) in fry conditions.
・Degraded oil 2:
Edible oil and fat composition after subjecting new oil 1 to the following frying method Frying method: 3.4 kg of new oil 1 was charged into an electric fryer FM-3HR (manufactured by Mach Kikai Co., Ltd.), heated at 180 ° C., 1 day. It was heated for a total of 70 hours over 10 hours. As ingredients, fried chicken (GX388, manufactured by Frozen Foods Co., Ltd.) and NEW potato croquette 60 (GC080, manufactured by Ajinomoto Frozen Foods Co., Ltd.) are used, and fried chicken has a frying mass of 400 g / time; frying time 5 minutes; Under the frying condition of 5 times/day (cooking on the 1st to 7th days), the NEW potato croquettes 60 were fried 5 times/day; fried time 5 minutes/time; Cooked on day 1).
・ Degraded oil 3:
Edible oil and fat composition after subjecting new oil 1 to the following frying method Frying method: 3.4 kg of new oil 2 was charged into an electric fryer FM-3HR (manufactured by Mach Kikai Co., Ltd.), and heated to 180 ° C. for 1 day. It was heated for a total of 50 hours over 10 hours. As ingredients, fried chicken (GX388, manufactured by Frozen Foods Co., Ltd.) and NEW potato croquette 60 (GC080, manufactured by Ajinomoto Frozen Foods Co., Ltd.) are used, and fried chicken has a frying mass of 400 g / time; frying time 5 minutes; Under the conditions of frying 5 times/day (cooking on days 1 to 5), NEW potato croquettes 60 were fried 5 times/day; fried time 5 minutes/time; fried twice/day (1 to 5 Cooked on day 1).
・New oil 2:
Rapeseed oil 99.8% by mass (J canola oil, manufactured by J-Oil Mills Co., Ltd.)
Polyglycerin fatty acid ester 0.2% by mass (QMP-7, manufactured by Taiyo Kagaku Co., Ltd., monoglyceride derivative, average degree of polymerization of polyglycerin 20)
・ New oil 3:
Rapeseed oil 99.94% by mass (J canola oil, manufactured by J-Oil Mills Co., Ltd.)
Polyglycerol fatty acid ester 0.06% by mass (THL-15, HLB 2.9 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., unsaturated fatty acid content of 8 to 22 carbon atoms in the constituent fatty acids 26.5% by mass, lauric acid, palmitic acid, ester of oleic acid)
The sodium concentration of the new oil 3 obtained by the above formulation was 0.470 mass ppm.
・ New oil 4:
Rapeseed oil 98% by mass (J canola oil, manufactured by J-Oil Mills Co., Ltd.)
Additive oil 2% by mass (previously prepared in-house product)
［吸着剤・吸着フィルター］
・ケイ酸マグネシウム：成分（Ａ）、製品名、富田製薬株式会社製、粉末状、粉末のメジアン径７５．９μｍ
・ケイ酸カルシウム：成分（Ｂ）、製品名、富田製薬株式会社製、粉末状、粉末のメジアン径９１．３μｍ
・二酸化ケイ素および酸化マグネシウムの混合物：成分（Ｃ）、Ｆ２－Ｇ、水澤化学工業株式会社製、二酸化ケイ素５５質量％、酸化マグネシウム３２質量％、水１３質量％、水和物、顆粒状、顆粒のメジアン径３３．１μｍ
・活性白土：ガレオンアースＧＳＦ、水澤化学工業株式会社製、粉末状、粉末のメジアン径２７．４μｍ [Adsorbent/Adsorption Filter]
・ Magnesium silicate: component (A), product name, manufactured by Tomita Pharmaceutical Co., Ltd., powder, powder median diameter 75.9 μm
・ Calcium silicate: component (B), product name, manufactured by Tomita Pharmaceutical Co., Ltd., powder, powder median diameter 91.3 μm
- Mixture of silicon dioxide and magnesium oxide: Component (C), F2-G, manufactured by Mizusawa Chemical Industry Co., Ltd., 55% by mass of silicon dioxide, 32% by mass of magnesium oxide, 13% by mass of water, hydrate, granular, granules median diameter 33.1 μm
・Activated clay: Galleon Earth GSF, manufactured by Mizusawa Chemical Industry Co., Ltd., powder, powder median diameter 27.4 μm
＜酸価＞
　酸価（以下、単に「ＡＶ」とも称することがある。）は、社団法人日本油化学会制定の基準油脂分析試験法（２．３．１－２０１３酸価）に準じて測定することができる。 <Acid value>
The acid value (hereinafter sometimes simply referred to as "AV") can be measured according to the standard oil analysis test method (2.3.1-2013 acid value) established by the Japan Oil Chemists' Society. .
＜着色＞
　着色は、ロビボンド比色計（ＰＦＸ９９０、ＴＨＥ　ＴＩＮＴＯＭＥＴＥＲ．ＬＴＤ社製）により、１センチセルを用いてＲ値およびＹ値の測定を行い、色調１０Ｒ＋Ｙ値を算出して評価することができる。 <Coloring>
Coloring can be evaluated by measuring the R value and Y value using a 1 cm cell with a Lovibond colorimeter (PFX990, manufactured by THE TINTOMETER. LTD) and calculating the color tone 10R+Y value.
＜クロロフィル＞
　（Ａ）クロロフィル類は、一般社団法人日本植物油協会で用いられている分析法「クロロフィル由来物質」に準拠して定量できる。具体的には、以下の手順で算出することができる。
〔１〕社団法人日本油化学会制定の基準油脂分析試験法（１．１．１４－２０１３クロロフィル）に準じてサンプル油脂の６８０ｎｍにおける吸光度Ａ１、６４０ｎｍにおける吸光度Ａ２及び７２０ｎｍにおける吸光度Ａ３を測定する。
〔２〕〔１〕にて得たＡ１、Ａ２およびＡ３の値を下記式１に代入して、クロロフィル〔ｐｐｍ〕を算出する。なお、実施例においてはＬ＝５であった。
 
　クロロフィル〔ｐｐｍ〕＝｛Ａ１－１÷２（Ａ２＋Ａ３）｝÷（０．１×Ｌ）　・・・式１
　ここで、Ｌはセル長〔ｃｍ〕である。 <Chlorophyll>
(A) Chlorophylls can be quantified in accordance with the analysis method "chlorophyll-derived substances" used by the Japan Oilseed Oil Association. Specifically, it can be calculated by the following procedure.
[1] Measure the absorbance A1 at 680 nm, the absorbance A2 at 640 nm, and the absorbance A3 at 720 nm of the sample oil according to the standard oil analysis test method (1.1.14-2013 chlorophyll) established by the Japan Oil Chemistry Society.
[2] Chlorophyll [ppm] is calculated by substituting the values of A1, A2 and A3 obtained in [1] into the following formula 1. In addition, it was L=5 in the Example.

Chlorophyll [ppm]={A1−1÷2(A2+A3)}÷(0.1×L) Formula 1
Here, L is the cell length [cm].
＜リン分＞
　リン分は、試料をキシレンで希釈し、ＩＣＰ発光分光分析装置（株式会社日立ハイテクサイエンス製）で分析することができる。定量にあたっては、ＣＯＮＯＳＴＡＮ（登録商標）Ｏｉｌ　Ａｎａｌｙｓｉｓ　Ｓｔａｎｄａｒｄ（ＳＣＰ　ＳＣＩＥＮＣＥ社製）を使用した。 <Phosphorus content>
The phosphorus content can be analyzed by diluting a sample with xylene and using an ICP emission spectrometer (manufactured by Hitachi High-Tech Science Co., Ltd.). For quantification, CONOSTAN (registered trademark) Oil Analysis Standard (manufactured by SCP SCIENCE) was used.
＜平均粒子径＞
　平均粒子径は以下の手順にて測定した。
〔１〕試料を油中で５分間スターラーを用いて攪拌した後に、レーザー回折法により粒度分布測定装置（ＬＡ－７００、堀場製作所社製）を用いて粒度分布測定しメジアン径を得た。 <Average particle size>
The average particle size was measured by the following procedure.
[1] After stirring the sample in oil for 5 minutes using a stirrer, the particle size distribution was measured using a particle size distribution analyzer (LA-700, manufactured by Horiba, Ltd.) by the laser diffraction method to obtain the median diameter.
＜ナトリウム濃度＞
　ナトリウム濃度は、ＩＣＰ発光分光分析装置（株式会社日立ハイテクサイエンス製）で分析することができる。定量にあたっては、ＣＯＮＯＳＴＡＮ（登録商標）Ｏｉｌ　Ａｎａｌｙｓｉｓ　Ｓｔａｎｄａｒｄ（ＳＣＰ　ＳＣＩＥＮＣＥ社製）を使用した。 <Sodium concentration>
The sodium concentration can be analyzed with an ICP emission spectrometer (manufactured by Hitachi High-Tech Science Co., Ltd.). For quantification, CONOSTAN (registered trademark) Oil Analysis Standard (manufactured by SCP SCIENCE) was used.
＜実施例１＞
　再生後の再生油について加熱着色抑制効果を検討するべく、各吸着剤を用いて新油１を濾過法によって疑似再生処理し、得られた再生油１－１乃至１－４および新油１について加熱試験を行った。得られた評価結果を表１に示す。なお、加熱試験後の着色は、Ｙ＋１０Ｒが２０以下であることが好ましい。 <Example 1>
In order to examine the effect of suppressing heat coloring of the recycled oil after regeneration, the new oil 1 was subjected to a pseudo-regeneration process by a filtration method using each adsorbent, and the obtained recycled oils 1-1 to 1-4 and the new oil 1 A heating test was performed. Table 1 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test.
＜濾過法＞
〔１〕漏斗にろ紙を敷き吸着剤８ｇをセットする。
〔２〕食用油脂組成物５００ｍLを〔１〕の漏斗に入れ、吸着剤内を送液させながら吸引機（ダイヤフラム真空ポンプ　ＤＩＶＡＣ　１．２Ｌ、Ｌｅｙｂｏｌｄ社製）を用いて１回吸引濾過を行い、再生油を得た。
＜加熱試験方法＞
〔１〕ステンレスシャーレに１４．３ｇの再生油を入れる。
〔２〕２２０℃に設定したホットプレート（製品名、製造元）に〔１〕のステンレスシャーレを載せて６時間加熱し、加熱油を得た。 <Filtration method>
[1] Place filter paper in a funnel and set 8 g of adsorbent.
[2] Put 500 mL of the edible oil and fat composition into the funnel of [1], and perform suction filtration once using a suction machine (diaphragm vacuum pump DIVAC 1.2 L, manufactured by Leybold) while feeding the inside of the adsorbent, Recycled oil was obtained.
<Heating test method>
[1] Put 14.3 g of recycled oil in a stainless petri dish.
[2] The stainless petri dish of [1] was placed on a hot plate (product name, manufacturer) set at 220° C. and heated for 6 hours to obtain heating oil.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示すように、再生油１－１乃至１－３は、着色（Ｙ＋１０Ｒ）が２０以下となり、すぐれた加熱着色抑制効果が認められた。再生油１－４は、着色（Ｙ＋１０Ｒ）が２８となり、加熱着色抑制効果が認められなかった。 As shown in Table 1, the regenerated oils 1-1 to 1-3 had a coloration (Y+10R) of 20 or less, and an excellent effect of suppressing heat coloration was recognized. Recycled oil 1-4 had a coloration (Y+10R) of 28, and an effect of suppressing heat coloration was not observed.
　この結果から、吸着剤としてケイ酸マグネシウム、ケイ酸カルシウムおよび二酸化ケイ素および酸化マグネシウムからなる群から選ばれる１種以上を用いて本発明の食用油脂組成物の再生方法を行うことにより、食用油脂組成物の機能性を損なうことなく、再生処理を行えることが明らかとなった。 From this result, by carrying out the method for regenerating the edible oil and fat composition of the present invention using one or more selected from the group consisting of magnesium silicate, calcium silicate, silicon dioxide and magnesium oxide as an adsorbent, the edible oil and fat composition It was found that the recycling process can be performed without impairing the functionality of the product.
　また、表１の結果から、ケイ酸マグネシウム、ケイ酸カルシウム、または二酸化ケイ素および酸化マグネシウムを含む本発明の吸着フィルターは、食用油脂組成物の加熱着色抑制機能を損なうことなく、当該食用油脂組成物の再生が可能であることが明らかとなった。 Further, from the results in Table 1, the adsorption filter of the present invention containing magnesium silicate, calcium silicate, or silicon dioxide and magnesium oxide does not impair the function of suppressing heat coloring of the edible oil and fat composition. can be reproduced.
＜実施例２＞
　各吸着剤の再生能力について検討するべく、濾過法にて劣化油１乃至３を再生処理し、得られた再生油２－１乃至２－４について着色および酸価を評価した。なお、濾過法は、実施例１と同じ方法にて行った。得られた評価結果を表２に示す。吸着剤は、着色低減率または酸価低減率が２０％以上の再生機能を有していることが好ましい。なお、着色低減率および酸価低減率は以下の式２および３を用いて算出した。
 
　着色低減率＝（劣化油の着色－再生油の着色）÷劣化油の着色×１００　・・・式２
　ここで、着色はＹ＋１０Ｒの値である。
 
　酸価低減率＝（劣化油の酸価－再生油の酸価）÷劣化油の酸価×１００　・・・式３ <Example 2>
In order to examine the regeneration ability of each adsorbent, the degraded oils 1 to 3 were regenerated by a filtration method, and the resulting regenerated oils 2-1 to 2-4 were evaluated for coloration and acid value. Filtration was performed in the same manner as in Example 1. Table 2 shows the obtained evaluation results. The adsorbent preferably has a regeneration function with a coloring reduction rate or an acid value reduction rate of 20% or more. The coloring reduction rate and the acid value reduction rate were calculated using Equations 2 and 3 below.

Coloring reduction rate = (Coloring of degraded oil - Coloring of recycled oil) / Coloring of degraded oil x 100 Formula 2
Here, coloring is the value of Y+10R.

Acid value reduction rate = (acid value of degraded oil - acid value of regenerated oil) / acid value of degraded oil x 100 Equation 3
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２に示すように、ケイ酸マグネシウム、および二酸化ケイ素および酸化マグネシウムの混合物からなる吸着剤は、着色低減率が２０％以上であり、優れた着色低減機能を有していた。また、ケイ酸マグネシウム、ケイ酸カルシウム、および二酸化ケイ素および酸化マグネシウムの混合物からなる吸着剤は、酸価低減率が２０％以上であり、優れた酸価低減機能を有していた。活性白土からなる吸着剤は、着色低減率および酸価低減率がいずれも２０％未満であり、十分な着色低減機能および酸価低減機能を有していなかった。 As shown in Table 2, the adsorbent composed of magnesium silicate and a mixture of silicon dioxide and magnesium oxide had a coloring reduction rate of 20% or more, and had an excellent coloring reduction function. Moreover, the adsorbents composed of magnesium silicate, calcium silicate, and a mixture of silicon dioxide and magnesium oxide had an acid value reduction rate of 20% or more and had an excellent acid value reduction function. The adsorbent made of activated clay had both a coloring reduction rate and an acid value reduction rate of less than 20%, and did not have sufficient coloring reduction function and acid value reduction function.
　また、再生油２－１乃至２－３について実施例１に記載の方法にて加熱試験を行ったところ、いずれの再生油においても着色（Ｙ＋１０Ｒ）が２０以下となり、加熱着色抑制機能を有していた。 In addition, when the regenerated oils 2-1 to 2-3 were subjected to a heating test by the method described in Example 1, the coloring (Y + 10R) was 20 or less in any regenerated oil, and it had a function of suppressing heat coloring. was
　表２の結果から、ケイ酸マグネシウム、ケイ酸カルシウム、または二酸化ケイ素および酸化マグネシウムを含む本発明の吸着フィルターは、食用油脂組成物の加熱着色抑制機能を損なうことなく、フライ調理に供した後の食用油脂組成物の再生が可能であることが明らかとなった。 From the results in Table 2, the adsorption filter of the present invention containing magnesium silicate, calcium silicate, or silicon dioxide and magnesium oxide does not impair the function of suppressing heat coloring of the edible oil and fat composition after frying. It was found that the edible oil and fat composition can be regenerated.
＜実施例３＞
　実施例１と同じ手順にて、新油２を濾過法によって疑似再生処理すると共に、得られた再生油３－１乃至３－４および新油２について加熱試験を行った。得られた評価結果を表３に示す。なお、加熱試験後の着色は、Ｙ＋１０Ｒが２０以下であることが好ましい。酸価（ＡＶ）は、Ｊキャノーラ油の加熱試験後の酸価より値が小さいことが好ましく、具体的には、酸価が０．５９以下であることが好ましい。 <Example 3>
In the same procedure as in Example 1, the new oil 2 was subjected to quasi-regeneration treatment by a filtration method, and the obtained regenerated oils 3-1 to 3-4 and the new oil 2 were subjected to a heating test. Table 3 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test. The acid value (AV) is preferably smaller than the acid value of J canola oil after the heat test, and specifically, the acid value is preferably 0.59 or less.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３に示すように、再生油３－１乃至３－４は、着色（Ｙ＋１０Ｒ）が２０以下となり、すぐれた加熱着色抑制効果が認められた。 As shown in Table 3, the regenerated oils 3-1 to 3-4 had a coloration (Y+10R) of 20 or less, and an excellent effect of suppressing heat coloration was recognized.
　また、再生油３－１乃至３－４の酸価は、いずれも０．５９以下であり、新油２と同等の値であった。このことから、再生油３－１乃至３－４には、Ｊキャノーラ油に添加したポリグリセリン脂肪酸エステルが有効に機能していることが分かる。 In addition, the acid values of the reclaimed oils 3-1 to 3-4 were all 0.59 or less, equivalent to that of the new oil 2. From this, it can be seen that the polyglycerin fatty acid ester added to the J canola oil functions effectively in the regenerated oils 3-1 to 3-4.
　これらの結果から、吸着剤としてケイ酸マグネシウム、ケイ酸カルシウムおよび二酸化ケイ素および酸化マグネシウムからなる群から選ばれる１種以上を用いて本発明の食用油脂組成物の再生方法を行うことにより、食用油脂組成物の機能性を損なうことなく、再生処理を行えることが明らかとなった。 From these results, by carrying out the method for regenerating the edible oil and fat composition of the present invention using one or more selected from the group consisting of magnesium silicate, calcium silicate, silicon dioxide and magnesium oxide as an adsorbent, edible oil and fat It was found that the regeneration treatment can be performed without impairing the functionality of the composition.
　また、表３の結果から、ケイ酸マグネシウム、ケイ酸カルシウム、または二酸化ケイ素および酸化マグネシウムを含む本発明の吸着フィルターは、食用油脂組成物の加熱着色抑制機能および酸価上昇抑制機能を損なうことなく、当該食用油脂組成物の再生が可能であることが明らかとなった。 Further, from the results in Table 3, the adsorption filter of the present invention containing magnesium silicate, calcium silicate, or silicon dioxide and magnesium oxide does not impair the function of suppressing heat coloring and the function of suppressing an increase in acid value of the edible oil and fat composition. , it became clear that the edible oil and fat composition can be regenerated.
＜実施例４＞
　実施例１と同じ手順にて、新油３を濾過法によって疑似再生処理すると共に、得られた再生油４－１乃至４－４および新油３について加熱試験を行った。得られた評価結果を表４に示す。なお、加熱試験後の着色は、Ｙ＋１０Ｒが２０以下であることが好ましい。 <Example 4>
In the same procedure as in Example 1, the new oil 3 was subjected to quasi-recycled treatment by a filtration method, and the obtained recycled oils 4-1 to 4-4 and the new oil 3 were subjected to a heating test. Table 4 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表4に示すように、再生油４－１乃至４－４は、着色（Ｙ＋１０Ｒ）が２０以下となり、すぐれた加熱着色抑制効果が認められた。 As shown in Table 4, the regenerated oils 4-1 to 4-4 had a coloration (Y+10R) of 20 or less, demonstrating an excellent effect of suppressing heat coloration.
　これらの結果から、吸着剤としてケイ酸マグネシウム、ケイ酸カルシウムおよび二酸化ケイ素および酸化マグネシウムからなる群から選ばれる１種以上を用いて本発明の食用油脂組成物の再生方法を行うことにより、食用油脂組成物の着色抑制機能を損なうことなく、再生処理を行えることが明らかとなった。 From these results, by carrying out the method for regenerating the edible oil and fat composition of the present invention using one or more selected from the group consisting of magnesium silicate, calcium silicate, silicon dioxide and magnesium oxide as an adsorbent, edible oil and fat It was found that the regeneration treatment can be performed without impairing the coloration suppressing function of the composition.
＜実施例５＞
　実施例１と同じ手順にて、新油４を濾過法によって疑似再生処理すると共に、得られた再生油５－１乃至５－４および新油４について加熱試験を行った。得られた評価結果を表５に示す。なお、加熱試験後の着色は、Ｙ＋１０Ｒが２０以下であることが好ましい。 <Example 5>
In the same procedure as in Example 1, the new oil 4 was subjected to quasi-regeneration treatment by a filtration method, and the obtained recycled oils 5-1 to 5-4 and the new oil 4 were subjected to a heating test. Table 5 shows the obtained evaluation results. In addition, it is preferable that Y+10R is 20 or less for coloring after the heating test.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５に示すように、再生油３－１乃至３－４は、着色（Ｙ＋１０Ｒ）が２０以下となり、すぐれた加熱着色抑制効果が認められた。 As shown in Table 5, the regenerated oils 3-1 to 3-4 had a coloration (Y+10R) of 20 or less, and an excellent effect of suppressing heat coloration was recognized.
　これらの結果から、吸着剤としてケイ酸マグネシウム、ケイ酸カルシウムおよび二酸化ケイ素および酸化マグネシウムからなる群から選ばれる１種以上を用いて本発明の食用油脂組成物の再生方法を行うことにより、食用油脂組成物の着色抑制機能を損なうことなく、再生処理を行えることが明らかとなった。 From these results, by carrying out the method for regenerating the edible oil and fat composition of the present invention using one or more selected from the group consisting of magnesium silicate, calcium silicate, silicon dioxide and magnesium oxide as an adsorbent, edible oil and fat It was found that the regeneration treatment can be performed without impairing the coloration suppressing function of the composition.
　なお、本明細書において数値範囲の上限値及び下限値を示したときは、上限値及び下限値を適宜組み合わせることができ、それにより得られた数値範囲も開示しているものとする。 In addition, when the upper limit and lower limit of a numerical range are indicated in this specification, the upper limit and lower limit can be appropriately combined, and the numerical range obtained thereby is also disclosed.
　本発明の食用油脂組成物の再生方法および吸着フィルターは、上述の実施形態及び実施例に限定するものではなく、発明の特徴及び効果を損なわない範囲において、種々の変更が可能である。 The method for regenerating the edible oil and fat composition and the adsorption filter of the present invention are not limited to the above-described embodiments and examples, and various modifications are possible within the scope that does not impair the features and effects of the invention.

Claims (2)

  1. 　下記の（１）乃至（５）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の当該食用油脂組成物の再生方法であって、
    　下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含む吸着剤に接触させることを特徴とする前記再生方法。
    特徴：
    （１）リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含む 
    （２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む
    （３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む
    （４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む
    （５）アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含む
    成分：
    　（Ａ）ケイ酸マグネシウム
    　（Ｂ）ケイ酸カルシウム
    　（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物     A method for regenerating an edible oil and fat composition after frying the edible oil and fat composition having at least one characteristic selected from the group consisting of the following (1) to (5),
    Said regeneration method characterized by contacting with an adsorbent containing one or more selected from the group consisting of the following components (A) to (C).
    Feature:
    (1) Contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus
    (2) Contains an additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with respect to isooctane (3) Contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls ( 4) Contains 0.01% by mass or more and 2% by mass or less of a polyglycerin fatty acid ester having an average degree of polymerization of polyglycerin of 12 or more and 40 or less and a hydroxyl value of 180 or less (5) 0.02 mass ppm of an alkali metal Components containing 5.0 ppm by mass or less:
    (A) magnesium silicate (B) calcium silicate (C) mixture of silicon dioxide and magnesium oxide
  2. 　下記の（１）乃至（５）からなる群から選ばれる１種以上の特徴を備える食用油脂組成物をフライ調理に供した後の当該食用油脂組成物の再生に用いる吸着フィルターであって、
    　下記の成分（Ａ）乃至（Ｃ）からなる群から選ばれる１種または２種以上を含むことを特徴とする前記吸着フィルター。
    特徴：
    （１）リン分を０．１質量ｐｐｍ以上１０質量ｐｐｍ以下含む
    （２）イソオクタンを対照とした波長６６０ｎｍの吸光度から波長７５０ｎｍの吸光度を引いた吸光度差が０．０３０以上の添加油を含む
    （３）クロロフィル類を０．０５質量ｐｐｍ以上２質量ｐｐｍ以下含む
    （４）ポリグリセリンの平均重合度が１２以上４０以下であり、水酸基価が１８０以下であるポリグリセリン脂肪酸エステルを０．０１質量％以上２質量％以下含む
    （５）アルカリ金属を０．０２質量ｐｐｍ以上５．０質量ｐｐｍ以下含む
    成分：
    　（Ａ）ケイ酸マグネシウム
    　（Ｂ）ケイ酸カルシウム
    　（Ｃ）二酸化ケイ素および酸化マグネシウムの混合物     An adsorption filter used to regenerate an edible oil and fat composition having one or more characteristics selected from the group consisting of the following (1) to (5) after frying the edible oil and fat composition,
    The adsorption filter characterized by containing one or more selected from the group consisting of the following components (A) to (C).
    Feature:
    (1) Contains 0.1 mass ppm or more and 10 mass ppm or less of phosphorus (2) Additive oil with an absorbance difference of 0.030 or more obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a reference ( 3) Contains 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls (4) Polyglycerol having an average degree of polymerization of 12 or more and 40 or less and a hydroxyl value of 180 or less 0.01 mass% of polyglycerin fatty acid ester (5) Component containing 0.02 mass ppm or more and 5.0 mass ppm or less of alkali metal:
    (A) magnesium silicate (B) calcium silicate (C) mixture of silicon dioxide and magnesium oxide
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WO2019151009A1 (en) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Method for stabilizing oil or fat composition for frying use
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5462999A (en) * 1977-09-14 1979-05-21 Johns Manville Synthetic hydrated calcium silicate composition
JPH0749088B2 (en) * 1989-08-18 1995-05-31 フィルターコープ パートナーズ エル．ピー． Edible oil filter
US5597600A (en) * 1995-06-05 1997-01-28 The Dallas Group Of America, Inc. Treatment of cooking oils and fats with magnesium silicate and alkali materials
JP2006088039A (en) * 2004-09-24 2006-04-06 Lion Shoji Kk Filter and method for regenerating edible oil
JP2006296295A (en) * 2005-04-20 2006-11-02 Life Create:Kk Method and apparatus for suppressing deterioration of edible oil
JP2009545304A (en) * 2006-08-03 2009-12-24 ビービーエム テクノロジー リミテッド Preservation method of organic liquid
JP2009050234A (en) * 2007-08-29 2009-03-12 J-Oil Mills Inc Method for producing oil and fat composition for deep-fried food, excellent in heating durability
WO2011059093A1 (en) * 2009-11-16 2011-05-19 富田製薬株式会社 Agent for regenerating deteriorated cooking oil
WO2012056749A1 (en) * 2010-10-27 2012-05-03 富田製薬株式会社 Regenerating agent for degraded edible oils
JP2012157287A (en) * 2011-01-31 2012-08-23 Nisshin Oillio Group Ltd Cooking oil and fat composition, method for producing the same, and acid value rise inhibitor for the cooking oil and fat composition
WO2019151008A1 (en) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Method for suppressing increase in anisidine value and decrease in amount of tocopherols in frying fats and oils composition
WO2019151009A1 (en) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Method for stabilizing oil or fat composition for frying use
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