WO2022270388A1 - Procédé de régénération d'une composition de graisse comestible - Google Patents

Procédé de régénération d'une composition de graisse comestible Download PDF

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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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Prior art keywords
mass
oil
less
fat composition
mass ppm
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PCT/JP2022/024022
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English (en)
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
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株式会社Ｊ－オイルミルズ
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Publication of WO2022270388A1 publication Critical patent/WO2022270388A1/fr

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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.

Abstract

L'objectif de la présente invention est de fournir un procédé permettant de régénérer une composition de graisse comestible, le procédé réduisant la coloration et la valeur d'acide de la composition de graisse comestible tout en maintenant sa fonction. Le procédé, qui est destiné à régénérer une composition de graisse comestible qui présente une ou plusieurs caractéristiques choisies dans le groupe constitué par les caractéristiques (1) à (4) suivantes et qui a été utilisé en friture, est caractérisé par la mise en contact de la composition de graisse comestible avec un adsorbant comprenant un ou plusieurs composants choisis dans le groupe constitué par les composants (A) à (C) suivants. Caractéristiques : (1) Présenter une teneur en phosphore de 0,1 à 10 ppm en masse ; (2) contenir une huile additive présentant une différence d'absorbance de 0,030 ou plus, la différence étant obtenue par soustraction de l'absorbance à une longueur d'onde de 750 nm à partir de l'absorbance à une longueur d'onde de 660 nm, toutes deux déterminées à l'aide d'isooctane en tant que référence ; (3) présenter une teneur en chlorophylle de 0,05 à 2 ppm en masse ; (4) contenir 0,01 à 2 % en masse d'ester d'acide gras de polyglycérol qui présente une valeur d'hydroxyle de 180 ou moins et dans lequel le polyglycérol a un degré moyen de polymérisation de 12 à 40 ; et (5) présenter une teneur en métal alcalin de 0,02 à 5,0 ppm en masse. Composants : (A) silicate de magnésium, (B) silicate de calcium, et (C) un mélange de dioxyde de silicium et d'oxyde de magnésium.
PCT/JP2022/024022 2021-06-25 2022-06-15 Procédé de régénération d'une composition de graisse comestible WO2022270388A1 (fr)

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JPS5462999A (en) * 1977-09-14 1979-05-21 Johns Manville Synthetic hydrated calcium silicate composition
JPH0749088B2 (ja) * 1989-08-18 1995-05-31 フィルターコープ パートナーズ エル．ピー． 食用油フィルタ
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WO2011059093A1 (fr) * 2009-11-16 2011-05-19 富田製薬株式会社 Agent pour la régénération d'une huile de cuisson détériorée
WO2012056749A1 (fr) * 2010-10-27 2012-05-03 富田製薬株式会社 Agent de régénération pour des huiles comestibles dégradées
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WO2019151009A1 (fr) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Procédé de stabilisation d'une composition d'huile ou de graisse utilisée pour la friture
JP2021010361A (ja) * 2019-03-27 2021-02-04 日清オイリオグループ株式会社 加熱調理用油脂組成物の製造方法、及び加熱調理用油脂組成物

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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 (ja) * 1989-08-18 1995-05-31 フィルターコープ パートナーズ エル．ピー． 食用油フィルタ
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 (ja) * 2004-09-24 2006-04-06 Lion Shoji Kk 食用油再生フィルター及び食用油の再生方法
JP2006296295A (ja) * 2005-04-20 2006-11-02 Life Create:Kk 食用油の劣化抑制方法及び装置
JP2009545304A (ja) * 2006-08-03 2009-12-24 ビービーエム テクノロジー リミテッド 有機液体の保存法
JP2009050234A (ja) * 2007-08-29 2009-03-12 J-Oil Mills Inc 加熱耐性に優れた揚げ物用油脂組成物の製造方法
WO2011059093A1 (fr) * 2009-11-16 2011-05-19 富田製薬株式会社 Agent pour la régénération d'une huile de cuisson détériorée
WO2012056749A1 (fr) * 2010-10-27 2012-05-03 富田製薬株式会社 Agent de régénération pour des huiles comestibles dégradées
JP2012157287A (ja) * 2011-01-31 2012-08-23 Nisshin Oillio Group Ltd 加熱調理用油脂組成物およびその製造方法、ならびに加熱調理用油脂組成物用の酸価上昇抑制剤
WO2019151008A1 (fr) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Procédé d'inhibition d'élévation de valeur d'anisidine et de réduction de tocophérols de composition d'huile/graisse pour cuisson en friture
WO2019151009A1 (fr) * 2018-01-31 2019-08-08 株式会社Ｊ－オイルミルズ Procédé de stabilisation d'une composition d'huile ou de graisse utilisée pour la friture
JP2021010361A (ja) * 2019-03-27 2021-02-04 日清オイリオグループ株式会社 加熱調理用油脂組成物の製造方法、及び加熱調理用油脂組成物

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