WO2022270596A1 - Procédé de production d'huile et de matière grasse alimentaire - Google Patents

Procédé de production d'huile et de matière grasse alimentaire Download PDF

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Publication number
WO2022270596A1
WO2022270596A1 PCT/JP2022/025163 JP2022025163W WO2022270596A1 WO 2022270596 A1 WO2022270596 A1 WO 2022270596A1 JP 2022025163 W JP2022025163 W JP 2022025163W WO 2022270596 A1 WO2022270596 A1 WO 2022270596A1
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WIPO (PCT)
Prior art keywords
oils
fats
glycidol
oil
decolorization
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PCT/JP2022/025163
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English (en)
Japanese (ja)
Inventor
遂人 堀
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不二製油グループ本社株式会社
不二製油株式会社
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Application filed by 不二製油グループ本社株式会社, 不二製油株式会社 filed Critical 不二製油グループ本社株式会社
Priority to JP2022556670A priority Critical patent/JP7347690B2/ja
Publication of WO2022270596A1 publication Critical patent/WO2022270596A1/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
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/02—Refining fats or fatty oils by chemical reaction
    • C11B3/04—Refining fats or fatty oils by chemical reaction with acids

Definitions

  • the present invention relates to a method for producing edible fats and oils.
  • Non-Patent Document 1 Saturated hydrocarbons derived from mineral oil in edible oils and fats are mainly derived from industrial gear oils, etc. that are mixed in during the manufacturing process of edible oils and fats.
  • EU European Union
  • glycidol and glycidol fatty acid esters are said to be produced in the deodorization process, which is one of the manufacturing processes for edible oils and fats.
  • deodorization process which is one of the manufacturing processes for edible oils and fats.
  • glycidol fatty acid ester is ingested into the body, there is a concern that it may be hydrolyzed by the action of lipase present in the body to produce glycidol.
  • Glycidol is classified as "Group 2A” by the International Agency for Research on Cancer (IARC). "Group 2A” is a group in which compounds that are probably carcinogenic to humans are classified (Non-Patent Document 2).
  • Patent Document 1 discloses a low-temperature deodorizing treatment of a glyceride composition at 190 to 230°C. It is
  • Patent Document 2 proposes a method for removing mineral oil-derived saturated hydrocarbons using short-path distillation.
  • Patent Document 3 proposes a method for reducing glycidol fatty acid esters using short-path distillation.
  • Patent Documents 2 and 3 use short-path distillation, and there was concern that the amount processed would be small when considering commercial production of edible oils and fats.
  • An object of the present invention is to provide a method for producing edible fats and oils with reduced process contaminants that contributes to commercial production.
  • the present inventors performed a contact treatment process with an acid during the decolorization process, and subjected the raw oil and fat to a manufacturing process consisting of a deodorizing process of steam distillation at a temperature of 230 ° C. or higher, thereby producing minerals.
  • the present inventors have found that oil-derived saturated hydrocarbons are removed and the formation of glycidol and glycidol fatty acid esters is suppressed, leading to the completion of the present invention.
  • a method for producing edible fats and oils which uses the following raw fats and oils in the decolorization and deodorization step of fats and oils, includes a step of adding an aqueous acid solution during the decolorization step, and has a deodorization temperature of 230 ° C.
  • Raw material oil: 3-MCPD concentration is 1.5 mg/kg or less; (3) The method for producing an edible oil according to (1), wherein the deodorizing temperature is 230°C or higher and 270°C or lower; (4) The method for producing an edible oil and fat according to (2), wherein the deodorizing temperature is 230°C or higher and 270°C or lower; (5) A method for suppressing glycidol, glycidol fatty acid esters, and saturated hydrocarbons during the process of refining oils and fats by the method for producing edible oils and fats of (1), (6) A method for suppressing glycidol, glycidol fatty acid esters, and saturated hydrocarbons during the process of refining oils and fats by the method for producing edible oils and fats of (2), (7) A method for suppressing glycidol, glycidol fatty acid esters, and saturated hydrocarbons during the process of refining oils and fats by the method for producing edible oils and fats in (3),
  • the present invention can provide edible fats and oils with reduced process contaminants.
  • an edible fat that satisfies the following conditions is obtained after the decolorization and deodorization step.
  • Edible oil after decolorization and deodorization process The suppression ratio of glycidol and glycidol fatty acid ester is 1 or less for oils and fats refined at the same deodorizing temperature that does not include a step of adding an aqueous solution of acid during the decolorization process, Suppression ratio of saturated hydrocarbons derived from mineral oil is 0.9 or less with respect to raw fats and oils
  • the suppression ratio of glycidol and glycidol fatty acid ester is not subjected to acid addition decolorization, everything else is made under the same conditions as the comparison source It shows the ratio of the content in the oil and fat after the decolorization and deodorization step of the present invention to the content in the oil and fat after being treated.
  • the suppression ratio of mineral oil-derived saturated hydrocarbons indicates the ratio of the content in the fat after the decolorization and deodorization process to the content in the raw fat.
  • MOSH saturated hydrocarbon derived from mineral oil
  • MOAH aromatic hydrocarbon derived from mineral oil
  • the manufacturing process of palm oil consists of crude palm oil (CPO), which is obtained by squeezing the pulp of oil palms, through refining processes such as degumming, deacidification, decolorization, deodorization, and dewaxing, to obtain physically refined palm oil (RBDPO).
  • CPO crude palm oil
  • RBDPO physically refined palm oil
  • a refining process from crude palm oil (CPO) to obtain It consists of a refining process from physically refined palm oil (RBDPO), in which physically refined palm oil (RBDPO) is further refined by decolorization and deodorization.
  • oils and fats containing physically refined palm oil are used as preferred raw material oils and fats.
  • Physically refined palm oil and fractionated oil obtained from physically refined palm oil can be used as fats and oils containing physically refined palm oil (RBDPO).
  • Examples of fractionated oils obtained from physically refined palm oil include palm olein, palm super olein, palm stearin, palm mid-melting point, and the like.
  • a fat (hereinafter referred to as (B)) obtained by using palm-based fat (hereinafter referred to as (A)) can be used.
  • processing methods include hardening, fractionation using a hardened oil as a raw material, hardening using a fractionated oil as a raw material, transesterification, and the like.
  • the raw material of (B) in addition to (A), the fats and oils of (B) can also be used, and contain (A) and / or (B) as essential components, but in addition to that, other Edible oils and fats may be contained.
  • oils examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, medium-chain fatty acid-binding oils (MCT), coconut oil, and palm.
  • Vegetable oils such as kernel oil, animal fats such as milk fat, beef tallow, lard, etc., their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hardened oils, processed oils and fats subjected to interesterification, etc., and mixtures thereof Fats and oils can be exemplified.
  • the raw material fat contains the above-described physically refined palm oil (RBDPO) as an essential component, but other edible fats and oils may be contained in addition to the palm oil.
  • RBDPO physically refined palm oil
  • oils examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, medium-chain fatty acid-binding oils (MCT), coconut oil, and palm.
  • Vegetable oils such as kernel oil, animal fats such as milk fat, beef tallow, lard, etc., their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hardened oils, processed oils and fats subjected to interesterification, etc., and mixtures thereof Fats and oils can be exemplified.
  • the decolorization and deodorization step includes all the series of steps in the production process, and is not limited to the production process in a reaction apparatus such as a decolorization can or a deodorization tower.
  • the decolorization and deodorization process is composed of a decolorization process and a deodorization process.
  • the decolorization process includes a decolorization preparatory process in which the raw fats and oils are transferred to a reaction apparatus (decolorization can) for performing the decolorization process, and a processing aid such as decolorization clay is added to the decolorization can and the decolorization can is heated.
  • the deodorizing step includes a deodorizing preparatory step of transferring the decolored oil after decolorization and filtration to a deodorizing vessel (deodorizing tower), a deodorizing step in the deodorizing tower, a post-deodorizing treatment step including cooling, addition of an antioxidant, and the like. , the deodorizing preparatory step, the deodorizing step, and the deodorizing post-treatment step.
  • the present invention is characterized by including a step of adding an aqueous acid solution during the decolorization step in the decolorization and deodorization step of fats and oils.
  • a step of adding an aqueous acid solution is included immediately before the decolorization step during the decolorization step.
  • Including the step of adding an aqueous acid solution immediately before the decoloring step in the decoloring step means that no other step is included between the step of adding the acid aqueous solution and the decoloring step.
  • Other processes include, for example, an alkali deacidification process, a water washing process, a dehydration process, a transesterification process, a deodorization process, and the like.
  • the present invention is characterized by including a deodorizing step carried out at 230°C or higher.
  • acids used in the present invention include organic acids and/or inorganic acids.
  • organic acids include ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid, gallic acid, phosphoric acid, and malic acid, and at least one organic acid or derivative thereof selected from the group consisting of salts thereof.
  • the inorganic acid it is preferable to use phosphoric acid, and examples thereof include orthophosphoric acid, diphosphoric acid (pyrophosphoric acid), and metaphosphoric acid.
  • an aqueous solution of citric acid and/or phosphoric acid is used as the acid.
  • the concentration of the citric acid and/or phosphoric acid aqueous solution to be added is preferably 1 to 85% by weight, and the amount of the citric acid and/or phosphoric acid aqueous solution to be added is preferably 0.01 to 10% by weight.
  • the amount of citric acid and/or phosphoric acid aqueous solution added is more preferably 0.01 to 5% by weight, more preferably 0.05 to 1% by weight. , and even more preferably 0.05 to 0.5% by weight.
  • the amount of citric acid and/or phosphoric acid aqueous solution added is less than 0.01% by weight, the reduction amount of glycidol and glycidol fatty acid ester may be insufficient. On the other hand, if it exceeds 10% by weight, the load on equipment may increase.
  • the deodorizing step is desirably performed at a deodorizing temperature of 230 to 280°C, a degree of vacuum of 100 to 800 Pa, and a steam usage of 0.5 to 5% by weight. If the deodorizing temperature is lower than 230°C, the saturated hydrocarbons derived from mineral oil may not be sufficiently reduced, and the flavor and color tone of the deodorized edible oil may deteriorate, which is not preferable. When the deodorizing temperature exceeds 280°C, the contents of glycidol and glycidol fatty acid ester may increase.
  • the degree of vacuum is more preferably 200-800 Pa, still more preferably 200-700 Pa.
  • the degree of vacuum exceeds 800 Pa
  • the content of saturated hydrocarbons derived from mineral oil, glycidol and glycidol fatty acid ester may not be sufficiently reduced after deodorization, and the flavor of edible oils and fats may deteriorate, which is not preferable.
  • the amount of steam used is 0.5% by weight or less
  • the contents of mineral oil-derived saturated hydrocarbons, glycidol and glycidol fatty acid esters may not be sufficiently reduced, and the flavor of edible oils and fats may deteriorate, which is preferable. No.
  • the amount of steam used exceeds 5% by weight, the load on the equipment may increase, which is not preferable.
  • the deodorizing temperature is more preferably 230°C or higher and 270°C or lower.
  • the deodorizing time is preferably 30 to 120 minutes, more preferably 60 to 90 minutes. If the deodorizing time is shorter than 30 minutes, the content of mineral oil-derived saturated hydrocarbons may not be sufficiently reduced, or the flavor of the deodorized edible oil may deteriorate, which is not preferable. If the deodorizing time exceeds 120 minutes, the content of glycidol and glycidol fatty acid ester may increase, which is not preferable.
  • the deodorizing apparatus used in the present invention includes a vacuum steam distillation apparatus, and may be carried out in batch, semi-continuous, continuous, or the like.
  • a semi-continuous system or a continuous system is preferably used.
  • the semi-continuous system for example, a Girdler type deodorizing system comprising a deodorizing tower having several trays can be used. In this device, oil is supplied from the upper part, and after contacting the oil with steam on the tray for an appropriate time, the oil is lowered to the lower tray, and is intermittently lowered one after another to perform treatment. It is something to do.
  • a thin film deodorizing device or the like that can bring the thin film of oil and fat into contact with water vapor can be used. It is preferred to use a semi-continuous system because the temperature and steam consumption can be controlled.
  • the contents of mineral oil-derived saturated hydrocarbons, glycidol and glycidol fatty acid esters are measured by the following method.
  • Measurement method of glycidol and glycidol fatty acid ester 0.3 mL of isooctane is added to 100 mg of a fat sample to dissolve the fat sample. Add 3 mL of sodium bromide solution containing 90 U/mL lipase to the test tube and shake the tube for 30 minutes on a shaker. After heating the test tube at 80° C. for 10 minutes, the test tube is allowed to cool to room temperature or cooled with water. Add 50 ⁇ L of the 2.0 ⁇ g/mL internal standard mixed solution and 3 mL of hexane to the test tube and close the lid.
  • the aqueous layer is transferred to a new test tube with a Pasteur pipette.
  • % in an example means a basis of weight.
  • Example 1 Physically refined palm oil (RBDPO) obtained by degumming, decolorizing, and deodorizing crude palm oil (CPO) with an aqueous solution of phosphoric acid was used as the raw material fat in (Comparative Example 1). The 3- ⁇ CPD concentration in this raw material fat was 0.30 mg/kg. Analyzes were carried out by the methods described above, and the contents of MOSH content, MOAH content, glycidol and glycidol fatty acid ester were obtained as glycidol equivalents.
  • Example 1 A 50% aqueous citric acid solution was added to the raw material fat in an amount of 0.1% by weight based on the weight of the fat.
  • Activated clay was added in an amount of 1.5% by weight based on the weight of oil and fat, and decolorization was performed under conditions of 110° C. and 1330 Pa for 10 minutes.
  • the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 265° C., 266 Pa, and 3% by weight of steam.
  • the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
  • Activated clay was added to the raw material fat in an amount of 1.5% by weight based on the weight of the fat, and decolorization was performed under the conditions of 110° C. and 1330 Pa for 10 minutes. After decolorization, the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 265° C., 266 Pa, and 3% by weight of steam. After the deodorizing treatment, the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
  • the MOSH and MOAH suppression ratios indicate the suppression ratios relative to the content in the raw fats and oils.
  • the glycidol inhibition ratio indicates the inhibition ratio with respect to the glycidol equivalent of Comparative Example 1.
  • the MOSH content and MOAH content could be reduced from the raw material fats and oils. Furthermore, glycidol was able to be reduced more than in Comparative Example 1.
  • Example 2 Physically refined palm oil (RBDPO) obtained by degumming, decolorizing, and deodorizing crude palm oil (CPO) with an aqueous solution of phosphoric acid was used as the raw material fat in (Comparative Example 2).
  • the 3- ⁇ CPD concentration in this raw material fat was 0.70 mg/kg. Analyzes were carried out by the methods described above, and the contents of MOSH content, MOAH content, glycidol and glycidol fatty acid ester were obtained as glycidol equivalents.
  • Example 2 A 50% aqueous citric acid solution was added to the raw material fat in an amount of 0.1% by weight based on the weight of the fat.
  • Activated clay was added in an amount of 1.5% by weight based on the weight of oil and fat, and decolorization was performed under conditions of 110° C. and 1330 Pa for 10 minutes. After decolorization, the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 250° C., 266 Pa, and 3% by weight of steam. After the deodorizing treatment, the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
  • Activated clay was added to the raw material fat in an amount of 1.5% by weight based on the weight of the fat, and decolorization was performed under the conditions of 110° C. and 1330 Pa for 10 minutes. After decolorization, the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 250° C., 266 Pa, and 3% by weight of steam. After the deodorizing treatment, the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
  • the glycidol suppression ratio indicates the suppression ratio with respect to the glycidol equivalent of Comparative Example 2.
  • edible oils and fats with reduced process contaminants can be provided.

Abstract

Ce procédé de production d'une huile et d'une matière grasse alimentaire aborde le problème lié à la fourniture d'une huile et d'une matière grasse alimentaire contenant des contaminants liés aux processus de transformation réduits, et comprend la mise en œuvre d'une étape de traitement de contact à l'aide d'un acide au cours d'une étape de processus de décoloration.
PCT/JP2022/025163 2021-06-24 2022-06-23 Procédé de production d'huile et de matière grasse alimentaire WO2022270596A1 (fr)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63191899A (ja) * 1986-11-13 1988-08-09 ザ　カンブリアン　エンジニアリング　グループ　リミテッド トリグリセリド油の脱ガム化方法
WO2018182396A1 (fr) * 2017-03-30 2018-10-04 Sime Darby Plantation Sdn. Bhd. Procédé de production d'une huile végétale raffinée
JP2020531628A (ja) * 2017-08-23 2020-11-05 ブンゲ ロダース クロックラーン ビー．ヴィ． 不要な不純物の抑制によって野菜油を精製するためのプロセス
JP2021017452A (ja) * 2019-07-17 2021-02-15 日清オイリオグループ株式会社 精製油脂の製造方法
JP6919755B2 (ja) * 2019-12-25 2021-08-18 不二製油株式会社 グリシドール及びグリシドール脂肪酸エステル含有量を低減させた食用油脂及びその製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63191899A (ja) * 1986-11-13 1988-08-09 ザ　カンブリアン　エンジニアリング　グループ　リミテッド トリグリセリド油の脱ガム化方法
WO2018182396A1 (fr) * 2017-03-30 2018-10-04 Sime Darby Plantation Sdn. Bhd. Procédé de production d'une huile végétale raffinée
JP2020531628A (ja) * 2017-08-23 2020-11-05 ブンゲ ロダース クロックラーン ビー．ヴィ． 不要な不純物の抑制によって野菜油を精製するためのプロセス
JP2021017452A (ja) * 2019-07-17 2021-02-15 日清オイリオグループ株式会社 精製油脂の製造方法
JP6919755B2 (ja) * 2019-12-25 2021-08-18 不二製油株式会社 グリシドール及びグリシドール脂肪酸エステル含有量を低減させた食用油脂及びその製造方法

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JP7347690B2 (ja) 2023-09-20

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