WO2023167092A1 - Oil/fat manufacturing method and food and drink product using said oil/fat - Google Patents

Oil/fat manufacturing method and food and drink product using said oil/fat Download PDF

Info

Publication number
WO2023167092A1
WO2023167092A1 PCT/JP2023/006645 JP2023006645W WO2023167092A1 WO 2023167092 A1 WO2023167092 A1 WO 2023167092A1 JP 2023006645 W JP2023006645 W JP 2023006645W WO 2023167092 A1 WO2023167092 A1 WO 2023167092A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
yeast
oils
fats
fat
Prior art date
Application number
PCT/JP2023/006645
Other languages
French (fr)
Japanese (ja)
Inventor
博也 ▲高▼城
治朗 小倉
健太郎 三根
Original Assignee
日清食品ホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清食品ホールディングス株式会社 filed Critical 日清食品ホールディングス株式会社
Publication of WO2023167092A1 publication Critical patent/WO2023167092A1/en

Links

Images

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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats

Definitions

  • the present invention relates to a method for producing fats and oils and foods and drinks using the fats and oils.
  • the present invention relates to a method for producing fats and oils derived from yeast of the genus Lipomyces and foods and drinks using the fats and oils.
  • the SDGs were set as international goals aiming for a sustainable and better world by 2030.
  • the SDGs consist of 17 goals and 169 targets.
  • the SDGs are universal, not only for developing countries, but also for developed countries themselves, and many companies are currently working on them.
  • One example of SDGs initiatives in the food industry is palm oil and food loss.
  • Palm oil is a vegetable oil that is solid at room temperature obtained from the fruit of the oil palm, and is the most produced vegetable oil in the world. Palm oil is known to be used as a raw material for margarine, shortening or soap, in addition to being used as an edible oil. Palm oil is also used as a frying oil for snack foods such as instant fried noodles or potato chips.
  • fats and oils produced by yeasts of the genus Lipomyces which are fat-producing yeasts, have attracted attention as an alternative to palm oil.
  • yeasts of the genus Lipomyces are similar in fatty acid composition to palm oil.
  • Fats and oils produced by yeast of the genus Lipomyces (hereinafter sometimes referred to as "alternative palm oil”) have similar physical properties to palm oil, and from the perspective of environmental risk, climate change risk and sustainability, alternatives Expected as a fat.
  • Non-Patent Document 1 the recovered fats and oils are subjected to a refining treatment in the same manner as the fats and oils derived from animals and plants.
  • the present invention has been made in view of the above problems. Specifically, the object is to more reliably deodorize oils and fats recovered from yeast of the genus Lipomyces in the purification process.
  • the inventors have diligently studied the above problems. Therefore, first, we identified the causative substances of the odor that can be sensed from the food processed with oil. As a result, we found that the odor-causing substances were phenylethyl alcohol and 2-phenylethyl acetate. The present inventors further investigated whether the odor-causing substances could be removed by a simple method without requiring additional equipment. As a result, the present inventors have newly discovered that odor-causing substances can be removed by performing deodorizing treatment at a predetermined temperature in the refining stage, and have completed the present invention.
  • the present invention provides a method for producing fats and oils, which comprises a step of culturing yeast of the genus Lipomyces to produce fats and oils, a step of recovering fats and oils from the yeast of the genus Lipomyces, and a step of refining the recovered fats and oils. and, in the refining process, deodorizing treatment is performed under conditions of 240 to 300°C.
  • the present invention may further add sucrose fatty acid ester to the refined oil after the refining process.
  • the present invention is characterized in that it is a food or drink cooked using the fat produced from the fat-producing yeast.
  • the present invention is characterized in that it is a refined fat and oil derived from yeast of the genus Lipomyces, to which sucrose fatty acid ester is added at a ratio of 0.001 to 0.01%.
  • phenylethyl alcohol and 2-phenylethyl acetate which are the causative substances of odors generated during cooking, from fats and oils derived from yeast of the genus Lipomyces.
  • it can be used as a substitute for palm oil, and can promote efforts to achieve the SDGs.
  • 1 shows a graph comparing the fatty acid composition of oils produced by Lipomyces starkeyi, a yeast of the genus Lipomyces, with palm oil, rapeseed oil and soybean oil. is.
  • the method for producing fats and oils of the present invention comprises a step of culturing yeast of the genus Lipomyces to produce fats and oils, a step of recovering fats and oils from the yeast of the genus Lipomyces, and a step of purifying the recovered fats and oils. Deodorization is performed under the conditions of 240-300°C.
  • a yeast of the genus Lipomyces is cultured to produce an alternative palm oil. Palm oil alternatives produced by yeasts of the genus Lipomyces are similar in fatty acid composition to palm oil, as shown in FIG. The fatty acid composition of alternative palm oils is less sensitive to culture conditions.
  • a known culture method suitable for yeast can be used for culturing Lipomyces genus yeast. Cultivation is preferably carried out at a temperature of 25 to 30° C., an aeration rate of 1 to 3 L/min per 1 L of culture solution, and stirring at 100 to 600 rpm. Cultivation is preferably continued until the number of yeast of the genus Lipomyces reaches 4.0 ⁇ 10 8 to 4.0 ⁇ 10 9 cells/mL.
  • the Lipomyces genus yeast is recovered from the culture medium.
  • a filtration dehydrator such as a centrifuge or filter press is used for recovery.
  • the collected wet cells are dried by vacuum freeze-drying.
  • the yeast cells may be crushed using a known crusher such as a jet mill crusher or an ultrasonic homogenizer.
  • a plurality of crushing means may be used in combination, and an enzyme treatment and a crushing device may be used in combination. It is preferable to continue disrupting the yeast cells until no yeast cells that retain their shape are confirmed by microscopy in multiple fields of view.
  • n-hexane is added to the crushed fungus residue to dissolve the alternative palm oil.
  • static separation or centrifugal separation the residue and the n-hexane layer are separated and recovered, and the n-hexane is volatilized from the n-hexane layer to recover alternative palm oil.
  • a known method for volatilizing n-hexane a known method such as vacuum distillation can be used.
  • the method for refining fats and oils is not particularly limited, and may be either a chemical refining method or a physical refining method.
  • a chemical refining method crude oil obtained by squeezing and extracting plants, which are raw materials, is refined by degumming, alkaline deacidification, decolorization, dewaxing, and deodorization to produce refined oils and fats. obtain.
  • the physical refining method crude oil is refined by degumming, deacidification, decolorization, and deodorization without using an alkali such as distillation to obtain refined oils and fats.
  • the above chemical refining method was used.
  • the degumming step is a step of hydrating and removing the gum mainly composed of phospholipids contained in the oil. Processing conditions for the degumming step are not particularly limited, and general-purpose conditions can be used. For example, the amount of water used is usually 1 to 5% by mass, preferably 1.5 to 3% by mass, based on the raw fat.
  • a degumming agent consisting of an aqueous solution of an organic acid such as oxalic acid, citric acid or phosphoric acid may be added.
  • the degumming temperature can usually be 40-95°C, preferably 60-95°C.
  • the deacidification process is a process 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.
  • Processing conditions for the deoxidizing step are not particularly limited, and general-purpose conditions can be used.
  • an alkaline aqueous solution with a concentration of 3 to 40% by mass is usually added to the raw fat and oil in an amount of 0.1 to 5% by mass, preferably 0.5 to 3% by mass.
  • the deoxidizing temperature is usually 20-120°C, preferably 35-95°C.
  • the soap insoluble in fats and oils is separated by a centrifugal separator or the like.
  • the deacidification step may be a physical refining method that does not use alkali.
  • Physical purification methods include steam distillation and molecular distillation. In the molecular distillation method, part of deodorizing treatment is also performed at the same time.
  • the decolorization process is a process in which pigments contained in oil are adsorbed to activated clay, activated carbon, or the like and removed.
  • Processing conditions for the decolorization step are not particularly limited, and general-purpose conditions can be used.
  • the amount of activated clay used is usually 0.05 to 5% by mass, preferably 0.1 to 3% by mass, based on the raw material fat.
  • the decolorization temperature is usually 70-120°C, preferably 80-120°C.
  • the decolorization step is usually performed under anhydrous conditions, but may be performed in the presence of water.
  • the decolorization time is usually 5 to 120 minutes, preferably 10 to 80 minutes.
  • Activated clay or the like with attached pigment is removed by filtration under reduced pressure or the like.
  • the deodorization step is a step of removing odorous components contained in the oil by steam distillation or the like under reduced pressure.
  • Processing conditions for the deodorizing step are not particularly limited, and general-purpose conditions can be used.
  • the amount of water vapor used is usually 0.1-10% by mass, preferably 0.3-8% by mass, based on the raw material fat.
  • the temperature of the steam distillation is usually 200-250°C, preferably 240-320°C, more preferably 250-300°C.
  • the degree of reduced pressure depends on the temperature, it is usually 150-1000 Pa, preferably 200-800 Pa.
  • the distillation time depends on the temperature and degree of pressure reduction, but is usually 10 to 180 minutes, preferably 20 to 120 minutes.
  • the deodorizing apparatus used in the present invention includes a reduced-pressure steam distillation apparatus, and may be performed in a batch system, semi-continuous system, continuous system, or the like.
  • a batch system When the amount of oil to be treated is small, it is preferable to use a batch system, and when it is large, a semi-continuous system or a continuous system is preferably used.
  • a semi-continuous system for example, a Girdler type deodorizing system comprising a deodorizing tower having several trays can be used.
  • the continuous device 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.
  • a sucrose fatty acid ester may be added at the end of the deodorizing treatment.
  • the sucrose fatty acid ester is preferably added at 10-50 ppm, more preferably at 25-50 ppm, to the refined oil.
  • ⁇ Preparation of alternative palm oil> Prepare 260 L of medium containing 5 w/v% yeast extract as a nitrogen source and 10 w/v% D(+)-glucose as a carbon source, and use 24 w/v% sodium hydroxide aqueous solution. pH was adjusted to 6.0. Lipomyces starkeyi was added to the pH-adjusted medium and aerobically cultured at 30° C. for 7 days using a microorganism culture apparatus (1000 L culture tank volume) (stirring conditions: 300 rpm, aeration rate: 200 L/min). The D(+)-glucose concentration in the medium was measured twice a day, and D(+)-glucose was added to maintain 10 w/v%.
  • the wet cells were collected by dehydrating 720L with a filtration dehydrator. About 70 kg of dried cells were obtained by vacuum freeze-drying the recovered wet cells. About 70 g of the dried cells were crushed by a ball mill. About 200 mL of n-hexane was added to the crushed bacterial cell residue to dissolve the alternative palm oil. The n-hexane was subjected to an evaporator to recover fats and oils.
  • the alternative palm oil from which the solvent was volatilized was subjected to refining consisting of degumming, alkaline deacidification, decolorization, and deodorization according to existing methods to obtain refined alternative palm oil.
  • the deodorizing treatment was performed for 60 minutes under the conditions shown in the table below.
  • ⁇ Sensory evaluation> The obtained fried noodles were reconstituted with hot water, and sensory evaluation was performed in terms of color tone, aroma, taste, texture, etc., in comparison with a reference example using refined palm oil containing an antifoaming agent.
  • the aroma was quantitatively analyzed by gas chromatography, and the amount of yeast-derived aroma components (phenylethyl alcohol, 2-phenylethyl acetate) that could affect the flavor was confirmed.
  • Antifoaming agents used in the study include various types of silicone (trade name “Silicone KS-66, KS-69, KM72"; manufactured by Shin-Etsu Chemical Co., Ltd., trade name “Silicon AF105”; manufactured by Asahi Chemical Industry Co., Ltd.), food grade Emulsifiers (trade names "Poem G, Poem FB”; manufactured by Riken Vitamin Co., Ltd.) and sucrose fatty acid esters (trade name "DK Ester”; manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) were examined.
  • the defoaming effect was performed as follows. 100 mL each of refined palm oil (manufactured by Fuji Oil Co., Ltd.) and refined substitute palm oil were prepared, placed in an enamel beaker of 9 cm in diameter, 8 cm in height and 300 mL in volume and heated. After the oils and fats were melted by heating, various antifoaming agents were added and mixed according to the table below. At this time, there was a height of 5.5 cm from the surface of the melted oil to the rim of the pan.
  • the criteria for "1" and “2" are intended to be the conditions when frying food at home. In other words, it means a state in which bubbles are generated when moisture is removed from the food, but the bubbles disappear immediately and the oil surface does not rise.
  • the criteria for "3" to "5" in the evaluation criteria are intended to be the conditions when a cup filled with dishwashing detergent is stirred. In other words, it means a state in which generated bubbles do not disappear immediately, but accumulate and rise. As long as it does not overflow beyond the rim of the pot, it can be used, so an evaluation of 3 or less is acceptable.
  • Table 3 shows the results of the antifoaming effect.
  • Test Examples 4 5, 9, and 10 had the same degree of foaming as Test Example 2 in which no antifoaming agent was added, that is, foaming that overflowed the pan.
  • test examples 3, 6 to 8, which are the same silicone or emulsifier as in test examples 4, 5, 9, and 10 the result is that foaming is less than in test examples 4, 5, 9, and 10. became. Therefore, it was suggested that even with the same type of silicone or emulsifier, foaming differs.
  • Test Examples 11 to 14 in which sucrose fatty acid ester was added, were evaluated at the same level as the Reference Example.
  • Test Examples 3 to 10 it took a long time for the foam adhering to the fried noodles to disappear. If it takes a long time to remove the bubbles attached to the fried noodles, besides the appearance problem, it is necessary to provide a process for removing the bubbles at the actual production site, and it is not possible to immediately move to the next process. A problem arises in that production efficiency deteriorates.
  • the origin of the bubbles adhering to the fried noodles was mainly the bubbles generated during the frying process and remaining on the oil surface.
  • a small part of the bubbles adhering to the fried noodles was caused by swelling of the oil on the surface of the fried noodles due to water vapor released from the fried noodles. Therefore, it is required that not only the foaming during the frying process but also the foam adhering to the food after the frying process can be easily eliminated.
  • sucrose fatty acid ester of the present invention is less than the silicone in the refined alternative palm oil, and is equivalent to the case where the maximum amount of silicone is added to the refined alternative palm oil. effect is observed.
  • there is no limit to the amount of sucrose fatty acid ester to be added and there is no problem even if the amount of Test Example 14 or more is added.
  • the effect increases in a concentration-dependent manner, so there is an extremely excellent effect that a state comparable to that of palm oil containing silicone, which is a reference example, can be reproduced.
  • sucrose fatty acid ester functions as an antifoaming agent for refined alternative palm oil and is industrially useful.

Abstract

[Problem] A strong yeast-like smell is sensed from the entirety of a food product in which an oil/fat derived from yeast of the genus Lipomyces is used as an oil for use in a frying process. Thus, the purpose of the present invention is to reliably remove the yeast-like smell from an oil/fat derived from yeast of the genus Lipomyces. [Solution] Provided is an oil/fat manufacturing method, said manufacturing method comprising: a step for culturing yeast of the genus Lipomyces to produce an oil/fat; a step for collecting the oil/fat from the yeast of the genus Lipomyces; and a step for purifying the collected oil/fat, wherein, in the purification step, a deodorization process is performed at 240-300°C.

Description

油脂の製造方法及び当該油脂を用いた飲食品Method for producing oil and food and drink using the oil
　本発明は、油脂の製造方法及び当該油脂を用いた飲食品に関するものである。特に、Lipomyces属酵母由来の油脂の製造方法及び当該油脂を用いた飲食品に関するものである。 The present invention relates to a method for producing fats and oils and foods and drinks using the fats and oils. In particular, the present invention relates to a method for producing fats and oils derived from yeast of the genus Lipomyces and foods and drinks using the fats and oils.
　2015年9月の国連サミットにおいて、2030年までに持続可能でよりよい世界を目指す国際目標としてSDGsが設定された。SDGsは17のゴール・169のターゲットから構成されている。SDGsは発展途上国のみならず、先進国自身が取り組む普遍的なものであり、現在多くの企業が取り組んでいる。食品業界におけるSDGsへの取り組みの一例として、パーム油や食品ロスに対する取り組みが挙げられる。 At the United Nations Summit in September 2015, the SDGs were set as international goals aiming for a sustainable and better world by 2030. The SDGs consist of 17 goals and 169 targets. The SDGs are universal, not only for developing countries, but also for developed countries themselves, and many companies are currently working on them. One example of SDGs initiatives in the food industry is palm oil and food loss.
　パーム油は、アブラヤシの果実から得られる常温で固体の植物油であり、世界で最も生産されている植物油である。パーム油の用途としては、食用油以外に、マーガリン、ショートニング又は石鹸の原料として知られている。また、パーム油は、即席フライ麺又はポテトチップスのようなスナック菓子の揚げ油としても利用されている。 Palm oil is a vegetable oil that is solid at room temperature obtained from the fruit of the oil palm, and is the most produced vegetable oil in the world. Palm oil is known to be used as a raw material for margarine, shortening or soap, in addition to being used as an edible oil. Palm oil is also used as a frying oil for snack foods such as instant fried noodles or potato chips.
　近年、パーム油の代替油脂として、油脂産生酵母であるLipomyces属酵母が産生する油脂が注目されている。Lipomyces属酵母の産生する油脂は、図１に示されるように、パーム油に脂肪酸組成が近似している。Lipomyces属酵母が産生する油脂（以下、『代替パーム油』という場合がある。）は、物理的性質もパーム油に類似しており、環境リスク、気候変動リスク及び持続可能性の観点から、代替油脂として期待されている。 In recent years, fats and oils produced by yeasts of the genus Lipomyces, which are fat-producing yeasts, have attracted attention as an alternative to palm oil. As shown in FIG. 1, fats and oils produced by yeasts of the genus Lipomyces are similar in fatty acid composition to palm oil. Fats and oils produced by yeast of the genus Lipomyces (hereinafter sometimes referred to as "alternative palm oil") have similar physical properties to palm oil, and from the perspective of environmental risk, climate change risk and sustainability, alternatives Expected as a fat.
　Lipomyces属酵母が産生する油脂は、その大部分が菌体内に蓄積される。そのため、菌体から油脂を回収する方法として、乾燥菌体又は湿菌体をビーズ等を用いて破砕し、破砕物中に含まれる油脂を有機溶媒で抽出し、抽出液を濃縮して油脂を得る手法が主に用いられている（非特許文献１）。さらに、回収された油脂は動植物由来の油脂と同様に精製処理が行われる。 Most of the fats and oils produced by Lipomyces yeast accumulate inside the cells. Therefore, as a method of recovering fats and oils from fungal cells, dry or moist fungal cells are crushed using beads or the like, the fats and oils contained in the crushed matter are extracted with an organic solvent, and the extract is concentrated to obtain fats and oils. method to obtain is mainly used (Non-Patent Document 1). Furthermore, the recovered fats and oils are subjected to a refining treatment in the same manner as the fats and oils derived from animals and plants.
　しかし、通常の精製処理を施したLipomyces属酵母由来の油脂を用いて製造された食品には、動植物油を用いて調理したときとは異なる風味になるという問題が新たに発生した。特に、油ちょう処理用の油としてLipomyces属酵母由来の油脂を用いた食品は、食品全体から酵母のような臭いを強く感じられた。そのため、Lipomyces属酵母由来の油脂から酵母のような臭いを確実に除去する必要があった。 However, a new problem has arisen in that foods produced using oils and fats derived from Lipomyces genus yeast that have undergone normal refining treatment have a different flavor than when cooked using animal and vegetable oils. In particular, the food using the oil derived from yeast of the genus Lipomyces as oil for frying had a strong yeast-like odor from the whole food. Therefore, it was necessary to reliably remove the yeast-like odor from oils and fats derived from yeast of the genus Lipomyces.
　本発明は、上記問題点に鑑みなされたものである。具体的には、Lipomyces属酵母から回収された油脂の精製処理において、より確実に脱臭することを目的とする。 The present invention has been made in view of the above problems. Specifically, the object is to more reliably deodorize oils and fats recovered from yeast of the genus Lipomyces in the purification process.
　本発明者等は、上記課題に対して鋭意検討を重ねた。そこで、まず、油ちょう処理した食品から感じ取られる臭いの原因物質について特定を行った。その結果、臭いの原因物質が、フェニルエチルアルコール、酢酸2-フェニルエチルであることを突き止めた。本発明者等は追加設備を必要とせず、また簡便な方法で臭いの原因物質を除去できないかさらに検討を行った。その結果、精製段階において所定の温度で脱臭処理を行うことで臭いの原因物質を除去できることを新たに見出し、本発明を完成させるに至った。 The inventors have diligently studied the above problems. Therefore, first, we identified the causative substances of the odor that can be sensed from the food processed with oil. As a result, we found that the odor-causing substances were phenylethyl alcohol and 2-phenylethyl acetate. The present inventors further investigated whether the odor-causing substances could be removed by a simple method without requiring additional equipment. As a result, the present inventors have newly discovered that odor-causing substances can be removed by performing deodorizing treatment at a predetermined temperature in the refining stage, and have completed the present invention.
　上記課題解決のため、本発明は、油脂の製造方法であって、Lipomyces属酵母を培養して油脂を産生させる工程と、Lipomyces属酵母から油脂を回収する工程と、回収した油脂を精製する工程とを有し、精製工程において、240～300℃の条件下で脱臭処理を行うことを特徴とする。 In order to solve the above problems, the present invention provides a method for producing fats and oils, which comprises a step of culturing yeast of the genus Lipomyces to produce fats and oils, a step of recovering fats and oils from the yeast of the genus Lipomyces, and a step of refining the recovered fats and oils. and, in the refining process, deodorizing treatment is performed under conditions of 240 to 300°C.
　また、上記課題解決のため、本発明は、精製工程後の精製油脂に対して、ショ糖脂肪酸エステルをさらに添加してもよい。さらに、本発明は油脂産生酵母から産生された油脂を用いて調理された飲食品であることを特徴とする。さらにまた、本発明はショ糖脂肪酸エステルが0.001～0.01%の割合で添加されているLipomyces属酵母由来の精製油脂であることを特徴とする。 In addition, in order to solve the above problems, the present invention may further add sucrose fatty acid ester to the refined oil after the refining process. Furthermore, the present invention is characterized in that it is a food or drink cooked using the fat produced from the fat-producing yeast. Furthermore, the present invention is characterized in that it is a refined fat and oil derived from yeast of the genus Lipomyces, to which sucrose fatty acid ester is added at a ratio of 0.001 to 0.01%.
　本発明の油脂の製造方法によれば、調理時に発生する臭いの原因物質であるフェニルエチルアルコール及び酢酸2-フェニルエチルをLipomyces属酵母由来の油脂から除去することができる。これにより、パーム油の代替品として使用が可能となり、SDGsへの取り組みを促進させることができる。 According to the method for producing fats and oils of the present invention, it is possible to remove phenylethyl alcohol and 2-phenylethyl acetate, which are the causative substances of odors generated during cooking, from fats and oils derived from yeast of the genus Lipomyces. As a result, it can be used as a substitute for palm oil, and can promote efforts to achieve the SDGs.
Lipomyces属酵母であるLipomyces starkeyiが産生する油脂と、パーム油、なたね油及び大豆油の脂肪酸組成とを比較するグラフを示す。である。1 shows a graph comparing the fatty acid composition of oils produced by Lipomyces starkeyi, a yeast of the genus Lipomyces, with palm oil, rapeseed oil and soybean oil. is.
　本発明の油脂の製造方法は、Lipomyces属酵母を培養して油脂を産生させる工程と、Lipomyces属酵母から油脂を回収する工程と、回収した油脂を精製する工程とを有し、精製工程において、240～300℃の条件下で脱臭処理を行う。 The method for producing fats and oils of the present invention comprises a step of culturing yeast of the genus Lipomyces to produce fats and oils, a step of recovering fats and oils from the yeast of the genus Lipomyces, and a step of purifying the recovered fats and oils. Deodorization is performed under the conditions of 240-300°C.
　まず、Lipomyces属酵母の培養について説明する。Lipomyces属酵母を培養し、代替パーム油を産生させる。Lipomyces属酵母が産生する代替パーム油は、図１に示されるように、パーム油と脂肪酸組成が類似する。代替パーム油の脂肪酸組成は、培養条件による影響を受けにくい。Lipomyces属酵母の培養には、酵母に適した公知の培養方法を使用し得る。温度25～30℃、培養液1L当たり通気量1～3 L/min、100～600 rpmで攪拌しながら培養を行うことが好ましい。培養は、Lipomyces属酵母が4.0×108 ～ 4.0×109 個/mLとなるまで培養を継続することが好ましい。 First, culture of yeast of the genus Lipomyces will be described. A yeast of the genus Lipomyces is cultured to produce an alternative palm oil. Palm oil alternatives produced by yeasts of the genus Lipomyces are similar in fatty acid composition to palm oil, as shown in FIG. The fatty acid composition of alternative palm oils is less sensitive to culture conditions. A known culture method suitable for yeast can be used for culturing Lipomyces genus yeast. Cultivation is preferably carried out at a temperature of 25 to 30° C., an aeration rate of 1 to 3 L/min per 1 L of culture solution, and stirring at 100 to 600 rpm. Cultivation is preferably continued until the number of yeast of the genus Lipomyces reaches 4.0×10 8 to 4.0×10 9 cells/mL.
　次に、菌体内に蓄積された油脂の回収について説明する。培養終了後、Lipomyces属酵母を培養液中から回収する。回収には遠心分離機やフィルタープレスのようなろ過脱水装置を使用する。回収後の湿菌体は真空凍結乾燥によって乾燥させる。酵母菌体の破砕は、ジェットミル破砕機又は超音波ホモジナイザーのような公知の破砕装置を使用してもい。また、複数の破砕手段を併用してもよく、酵素処理と破砕装置を併用してもよい。顕鏡を複数視野について行い、形を保った酵母菌体が確認されなくなるまで、酵母菌体の破砕を継続することが好ましい。 Next, we will explain the collection of fats and oils accumulated in the cells. After completion of the culture, the Lipomyces genus yeast is recovered from the culture medium. A filtration dehydrator such as a centrifuge or filter press is used for recovery. The collected wet cells are dried by vacuum freeze-drying. The yeast cells may be crushed using a known crusher such as a jet mill crusher or an ultrasonic homogenizer. Moreover, a plurality of crushing means may be used in combination, and an enzyme treatment and a crushing device may be used in combination. It is preferable to continue disrupting the yeast cells until no yeast cells that retain their shape are confirmed by microscopy in multiple fields of view.
　次に、破砕した菌体残渣に対して、n-ヘキサンを添加し代替パーム油を溶解させる。静置分離や遠心分離によって、残渣とn-ヘキサン層に分離・回収し、n-ヘキサン層からn-ヘキサンを揮発させて代替パーム油を回収する。n-ヘキサンを揮発させる方法としては、減圧蒸留のような公知の方法を利用し得る Next, n-hexane is added to the crushed fungus residue to dissolve the alternative palm oil. By static separation or centrifugal separation, the residue and the n-hexane layer are separated and recovered, and the n-hexane is volatilized from the n-hexane layer to recover alternative palm oil. As a method for volatilizing n-hexane, a known method such as vacuum distillation can be used.
　次に、回収された油脂を既存の精製工程にかけることで精製する。油脂の精製方法としては特に限定されないが、化学的精製法、物理的精製法のいずれであってもよい。化学的精製法においては、原料である植物を圧搾・抽出して得られた原油を、脱ガム処理、アルカリ脱酸処理、脱色処理、脱ろう処理、脱臭処理することで精製し、精製油脂を得る。物理的精製法においては、原油を、脱ガム処理、蒸留等によるアルカリを使用しない脱酸処理、脱色処理、脱臭処理することで精製し、精製油脂を得る。本発明においては、上記化学的精製法を用いた。 Next, the collected oils and fats are refined by subjecting them to the existing refining process. The method for refining fats and oils is not particularly limited, and may be either a chemical refining method or a physical refining method. In the chemical refining method, crude oil obtained by squeezing and extracting plants, which are raw materials, is refined by degumming, alkaline deacidification, decolorization, dewaxing, and deodorization to produce refined oils and fats. obtain. In the physical refining method, crude oil is refined by degumming, deacidification, decolorization, and deodorization without using an alkali such as distillation to obtain refined oils and fats. In the present invention, the above chemical refining method was used.
  以下に、脱ガム処理、脱酸処理、脱色処理、及び脱臭処理について簡単に説明する。
  脱ガム工程（脱ガム処理）とは、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。脱ガム工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、水の使用量は、原料油脂に対して、通常、1～5質量％、好ましくは1.5～3質量％である。適宜、シュウ酸、クエン酸、リン酸等の有機酸の水溶液からなる脱ガム剤を添加してもよい。脱ガム温度は、通常、40～95℃でよく、好ましくは60～95℃である。原油に水蒸気又は水を加えて攪拌することにより、ガム質が水和して水溶性となり、水層へ移る。撹拌時間は、通常、1～60分である。この水層は遠心分離機等で分離される。 Degumming treatment, deoxidizing treatment, decoloring treatment, and deodorizing treatment are briefly described below.
The degumming step (degumming treatment) is a step of hydrating and removing the gum mainly composed of phospholipids contained in the oil. Processing conditions for the degumming step are not particularly limited, and general-purpose conditions can be used. For example, the amount of water used is usually 1 to 5% by mass, preferably 1.5 to 3% by mass, based on the raw fat. Optionally, a degumming agent consisting of an aqueous solution of an organic acid such as oxalic acid, citric acid or phosphoric acid may be added. The degumming temperature can usually be 40-95°C, preferably 60-95°C. By adding steam or water to the crude oil and stirring, the gum is hydrated and becomes water-soluble, and moves to the water layer. Stirring time is usually 1 to 60 minutes. This water layer is separated by a centrifugal separator or the like.
  脱酸工程（脱酸処理）とは、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。脱酸工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、濃度が3～40質量％のアルカリ水溶液を、原料油脂に対して、通常、0.1～5質量％、好ましくは0.5～3質量％となるように添加する。脱酸温度は、通常、20～120℃でよく、好ましくは35～95℃である。油脂に不溶の上記セッケンは、遠心分離機等で分離される。脱酸工程（脱酸処理）は、アルカリを用いない物理的精製法でもよい。物理的精製法には、水蒸気蒸留法や分子蒸留法がある。分子蒸留法では、一部の脱臭処理も同時に行われる。 The deacidification process (deacidification treatment) is a process 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. Processing conditions for the deoxidizing step are not particularly limited, and general-purpose conditions can be used. For example, an alkaline aqueous solution with a concentration of 3 to 40% by mass is usually added to the raw fat and oil in an amount of 0.1 to 5% by mass, preferably 0.5 to 3% by mass. The deoxidizing temperature is usually 20-120°C, preferably 35-95°C. The soap insoluble in fats and oils is separated by a centrifugal separator or the like. The deacidification step (deacidification treatment) may be a physical refining method that does not use alkali. Physical purification methods include steam distillation and molecular distillation. In the molecular distillation method, part of deodorizing treatment is also performed at the same time.
  脱色工程（脱色処理）とは、油分中に含まれる色素を活性白土、活性炭等へ吸着させて除去する工程である。脱色工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、活性白土の使用量は、原料油脂に対して、通常、0.05～5質量％でよく、好ましくは0.1～3質量％である。脱色温度は、通常、70～120℃でよく、好ましくは80～120℃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。脱色時間は、通常、5～120分間、好ましくは10～80分間である。色素の付着した活性白土等は、減圧濾過等により除去される。 The decolorization process (decolorization treatment) is a process in which pigments contained in oil are adsorbed to activated clay, activated carbon, or the like and removed. Processing conditions for the decolorization step are not particularly limited, and general-purpose conditions can be used. For example, the amount of activated clay used is usually 0.05 to 5% by mass, preferably 0.1 to 3% by mass, based on the raw material fat. The decolorization temperature is usually 70-120°C, preferably 80-120°C. The decolorization step is usually performed under anhydrous conditions, but may be performed in the presence of water. The decolorization time is usually 5 to 120 minutes, preferably 10 to 80 minutes. Activated clay or the like with attached pigment is removed by filtration under reduced pressure or the like.
  脱臭工程（脱臭処理）とは、減圧下で水蒸気蒸留等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。脱臭工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、水蒸気の使用量は、原料油脂に対して、通常、0.1～10質量％、好ましくは0.3～8質量％である。水蒸気蒸留の温度は、通常、200～250℃、好ましくは240～320℃、さらに好ましくは250～300℃である。減圧度は、温度に依存するが、通常、150～1000 Pa、好ましくは200～800 Paである。また、蒸留時間は、温度及び減圧度に依存するが、通常、10～180分間、好ましくは20～120分間である。 The deodorization step (deodorization treatment) is a step of removing odorous components contained in the oil by steam distillation or the like under reduced pressure. Processing conditions for the deodorizing step are not particularly limited, and general-purpose conditions can be used. For example, the amount of water vapor used is usually 0.1-10% by mass, preferably 0.3-8% by mass, based on the raw material fat. The temperature of the steam distillation is usually 200-250°C, preferably 240-320°C, more preferably 250-300°C. Although the degree of reduced pressure depends on the temperature, it is usually 150-1000 Pa, preferably 200-800 Pa. Also, the distillation time depends on the temperature and degree of pressure reduction, but is usually 10 to 180 minutes, preferably 20 to 120 minutes.
  本発明で使用する脱臭装置は、減圧水蒸気蒸留装置が挙げられ、バッチ式、半連続式、連続式等で行ってもよい。処理すべき油脂の量が少量の場合はバッチ式を用い、多量の場合は半連続式、連続式を用いることが好ましい。半連続式装置としては、例えば数段のトレイを備えた脱臭塔からなるガードラー式脱臭装置等を用いることができる。連続式装置としては、薄膜状の油脂と水蒸気を接触させることが可能な薄膜脱臭装置等を用いることができる。 The deodorizing apparatus used in the present invention includes a reduced-pressure steam distillation apparatus, and may be performed in a batch system, semi-continuous system, continuous system, or the like. When the amount of oil to be treated is small, it is preferable to use a batch system, and when it is large, a semi-continuous system or a continuous system is preferably used. As the semi-continuous system, for example, a Girdler type deodorizing system comprising a deodorizing tower having several trays can be used. As the continuous device, 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.
  なお、脱臭工程において、脱臭処理の終了時に、ショ糖脂肪酸エステルを添加してもよい。ショ糖脂肪酸エステルを添加することで、後述するように油ちょう処理の際に発生する泡を抑制する効果が高まる。ショ糖脂肪酸エステルは、精製油脂に対して10～50 ppm添加することが好ましく、25～50 ppm添加することがより好ましい。 In addition, in the deodorizing step, a sucrose fatty acid ester may be added at the end of the deodorizing treatment. By adding the sucrose fatty acid ester, the effect of suppressing foaming generated during the frying treatment as described later is enhanced. The sucrose fatty acid ester is preferably added at 10-50 ppm, more preferably at 25-50 ppm, to the refined oil.
　以下、実施例を示しながら、より詳細に本発明について説明する。 The present invention will be described in more detail below with reference to examples.
＜代替パーム油の調製＞
　窒素源として酵母エキスを5 w/v％、炭素源としてD(+)-グルコースを10 w/v％を成分とする培地260Lを調製し、24 w/v％水酸化ナトリウム水溶液を使用してpHを6.0に調整した。pH調整後の培地にLipomyces starkeyiを添加し、微生物培養装置 （培養槽容積1000L）を使用して30℃で7日間好気培養した（攪拌条件：300 rpm、通気量：200 L/min）。培地のD(+)-グルコース濃度を1日2回測定し、10 w/v％を維持するようにD(+)-グルコースを添加した。 <Preparation of alternative palm oil>
Prepare 260 L of medium containing 5 w/v% yeast extract as a nitrogen source and 10 w/v% D(+)-glucose as a carbon source, and use 24 w/v% sodium hydroxide aqueous solution. pH was adjusted to 6.0. Lipomyces starkeyi was added to the pH-adjusted medium and aerobically cultured at 30° C. for 7 days using a microorganism culture apparatus (1000 L culture tank volume) (stirring conditions: 300 rpm, aeration rate: 200 L/min). The D(+)-glucose concentration in the medium was measured twice a day, and D(+)-glucose was added to maintain 10 w/v%.
　培養終了後、720Lをろ過脱水装置で脱水処理することにより、湿菌体を回収した。回収された湿菌体を真空凍結乾燥することにより、乾燥菌体を約70kg得た。乾燥菌体は約70gずつボールミルによって破砕処理を行った。破砕処理した菌体残渣に対してn-ヘキサンを約200mL添加し、代替パーム油を溶解させた。n-ヘキサンはエバポレーターに供し、油脂を回収した。 After culturing, the wet cells were collected by dehydrating 720L with a filtration dehydrator. About 70 kg of dried cells were obtained by vacuum freeze-drying the recovered wet cells. About 70 g of the dried cells were crushed by a ball mill. About 200 mL of n-hexane was added to the crushed bacterial cell residue to dissolve the alternative palm oil. The n-hexane was subjected to an evaporator to recover fats and oils.
　最後に、溶媒を揮発させた代替パーム油に対して、既存の方法に則り脱ガム処理、アルカリ脱酸処理、脱色処理及び脱臭処理からなる精製を行い、精製代替パーム油を得た。このとき、脱臭処理は下表の条件で60分間行った。 Finally, the alternative palm oil from which the solvent was volatilized was subjected to refining consisting of degumming, alkaline deacidification, decolorization, and deodorization according to existing methods to obtain refined alternative palm oil. At this time, the deodorizing treatment was performed for 60 minutes under the conditions shown in the table below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001

（試験１:脱臭処理温度が油ちょう処理食品に与える影響の確認）
　フライ麺を用いて、脱臭処理温度が油ちょう処理食品の風味などに与える影響について確認を行った。 (Test 1: Confirmation of the effect of deodorization treatment temperature on fried food)
Using fried noodles, the effect of deodorizing temperature on the flavor of fried foods was confirmed.
＜フライ麺の作製＞
　小麦粉900g、澱粉100gからなる麺原料粉1kgに、食塩15g、かん水2.3g、重合リン酸塩0.4gを溶解した練り水340mLを加え、これをミキサーでよく混練しドウを得た。次に、ドウを整形、複合して麺帯化し、圧延を繰り返して最終麺厚1.2mmの麺帯とした。そして、20番丸刃の切刃で切出した。切り出した麺線は直ちに、240 kg/hとなるように飽和水蒸気を供給した蒸気庫内で2分間蒸煮することで蒸し麺を得た。 <Preparation of fried noodles>
340 mL of kneading water prepared by dissolving 15 g of salt, 2.3 g of brine and 0.4 g of polymerized phosphate was added to 1 kg of raw noodle powder consisting of 900 g of wheat flour and 100 g of starch, and the mixture was thoroughly kneaded with a mixer to obtain a dough. Next, the dough was shaped and compounded into a noodle strip, and rolling was repeated to obtain a noodle strip with a final noodle thickness of 1.2 mm. Then, it was cut with a cutting edge of No. 20 round blade. The cut noodle strings were immediately steamed for 2 minutes in a steam chamber supplied with saturated steam at 240 kg/h to obtain steamed noodles.
　次に、消泡剤入りの精製パーム油(不二製油社製)および精製代替パーム油が150℃まで均一に温度上昇したことを確認後、蒸し麺12 gを各試験区の鍋に投入した。油ちょう処理温度は150℃～160℃を維持し、投入から2分15秒後に油から取り出した。取り出した麺塊を放冷し、フライ麺を得た。 Next, after confirming that the temperature of the refined palm oil (manufactured by Fuji Oil Co., Ltd.) containing an antifoaming agent and the refined alternative palm oil was uniformly raised to 150 ° C, 12 g of steamed noodles were added to the pot of each test plot. . The frying temperature was maintained between 150°C and 160°C, and the pieces were taken out of the oil 2 minutes and 15 seconds after they were put in. The removed noodle mass was allowed to cool to obtain fried noodles.
＜官能評価＞
　得られたフライ麺を湯戻しし、色調・香気・呈味、食感等について消泡剤入り精製パーム油を用いた参考例と比較して官能評価を行った。また、香気については、ガスクロマトグラフィーによる定量分析を行い、風味に影響を及ぼし得る酵母由来の香気成分（フェニルエチルアルコール、酢酸2-フェニルエチル）量について確認した。 <Sensory evaluation>
The obtained fried noodles were reconstituted with hot water, and sensory evaluation was performed in terms of color tone, aroma, taste, texture, etc., in comparison with a reference example using refined palm oil containing an antifoaming agent. In addition, the aroma was quantitatively analyzed by gas chromatography, and the amount of yeast-derived aroma components (phenylethyl alcohol, 2-phenylethyl acetate) that could affect the flavor was confirmed.
　結果を表２に示す。 The results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002

　表２から明らかなように、精製代替パーム油を用いて作製したフライ麺は、脱臭処理温度に関係なく、色調・呈味、食感において参考例と遜色のないものであった。一方、香気においては、脱臭処理温度が160℃の試験例１からは酵母臭が認められたが、250℃の試験例２からは酵母臭は認められなかった。湯戻ししたフライ麺をガスクロマトグラフィーにかけたところ、試験例２からはフェニルエチルアルコール及び酢酸2-フェニルエチルが検出されなかった。したがって、脱臭処理温度を250℃以上で行うことにより、酵母由来の香気成分（フェニルエチルアルコール、酢酸2-フェニルエチル）を除去できることが確認できた。 As is clear from Table 2, the fried noodles made using the refined alternative palm oil were comparable to the reference example in terms of color, taste, and texture, regardless of the deodorizing temperature. On the other hand, with respect to aroma, a yeast odor was observed in Test Example 1, in which the deodorizing temperature was 160°C, but no yeast odor was observed in Test Example 2, in which the deodorizing temperature was 250°C. When the rehydrated fried noodles were subjected to gas chromatography, phenylethyl alcohol and 2-phenylethyl acetate were not detected from Test Example 2. Therefore, it was confirmed that the yeast-derived aroma components (phenylethyl alcohol and 2-phenylethyl acetate) can be removed by performing the deodorization treatment at a temperature of 250°C or higher.
（試験２：消泡剤の効果確認）
　試験１において油ちょう処理を行った際、発泡が認められた。また、油ちょう処理したフライ麺に付着した泡も消泡しにくいという現象が認められた。そこで、精製代替パーム油に適した消泡剤について確認を行った。 (Test 2: Confirmation of effect of antifoaming agent)
Foaming was observed when frying was performed in Test 1. In addition, a phenomenon was observed in which the bubbles adhering to fried noodles that had been fried with oil were difficult to eliminate. Therefore, we confirmed defoaming agents suitable for refined alternative palm oil.
　検討に用いた消泡剤としては、シリコーン各種（商品名『シリコーンKS-66,KS-69,KM72』；信越化学工業社製、商品名『シリコンAF105』；旭化学工業社製）、食品用乳化剤（商品名『ポエムG,ポエムFB』；理研ビタミン社製）、ショ糖脂肪酸エステル（商品名『ＤＫエステル』；第一工業製薬社製）について検討を行った。 Antifoaming agents used in the study include various types of silicone (trade name "Silicone KS-66, KS-69, KM72"; manufactured by Shin-Etsu Chemical Co., Ltd., trade name "Silicon AF105"; manufactured by Asahi Chemical Industry Co., Ltd.), food grade Emulsifiers (trade names "Poem G, Poem FB"; manufactured by Riken Vitamin Co., Ltd.) and sucrose fatty acid esters (trade name "DK Ester"; manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) were examined.
　消泡効果については次のようにして行った。精製パーム油(不二製油社製)および精製代替パーム油を各100mLずつ用意し、直径9cm、高さ8cm、容積300mL琺瑯ビーカーに入れて加温した。加温により油脂が融解した後、下記表に従って各種消泡剤を添加・混合した。このとき、融解した油の液面から鍋の縁までは5.5cmの高さがあった。 The defoaming effect was performed as follows. 100 mL each of refined palm oil (manufactured by Fuji Oil Co., Ltd.) and refined substitute palm oil were prepared, placed in an enamel beaker of 9 cm in diameter, 8 cm in height and 300 mL in volume and heated. After the oils and fats were melted by heating, various antifoaming agents were added and mixed according to the table below. At this time, there was a height of 5.5 cm from the surface of the melted oil to the rim of the pan.
　次に、試験1同様、蒸し麺12 gを各試験区の鍋に投入し、麺線の水分含量が3.5％以下となるまで（蒸し麺投入直後から2分15秒）の間の発泡状況について下記評価基準に従って目視で判断した。また、油ちょう処理後のフライ麺に付着した泡が消泡するまでの状況について下記評価基準に従って、目視で判断した。 Next, as in Test 1, 12 g of steamed noodles were put into the pot of each test area, and the state of foaming was observed until the water content of the noodle strings became 3.5% or less (2 minutes and 15 seconds immediately after adding the steamed noodles). It was judged visually according to the following evaluation criteria. In addition, the condition until the bubbles adhering to the fried noodles after the frying process disappeared was visually judged according to the following evaluation criteria.
＜評価基準（油ちょう処理中の発泡）＞
　５：投入後、数秒で鍋の縁を越えて油があふれる
　４：油ちょう処理中、時間経過とともに鍋の縁を越えて油があふれる
　３：鍋の縁をギリギリ越えない程度まで発泡する
　２：ある程度発泡するが、油があふれる恐れはない
　１：発泡はするが直ちに消泡する <Evaluation criteria (foaming during frying)>
5: The oil overflows over the rim of the pan in a few seconds after being put in. 4: Oil overflows over the rim of the pan over time during the frying process. Foaming occurs to some extent, but there is no danger of oil overflowing. 1: Foaming occurs, but disappears immediately.
＜評価基準（フライ麺に付着した泡の消泡）＞
　３：フライ麺に付着した泡が引き揚げてから30秒経っても消泡しない
　２：フライ麺に泡が付着するが、引き揚げてから30秒以内に消泡する
　１：フライ麺に泡が付着しない、または、わずかに付着しても直ぐに消泡する
<Evaluation criteria (defoaming of foam attached to fried noodles)>
3: Bubbles adhering to fried noodles do not disappear even 30 seconds after being pulled up 2: Bubbles adhere to fried noodles, but disappear within 30 seconds after being pulled up 1: No bubbles adhere to fried noodles , or even if it adheres slightly, it quickly disappears
　油ちょう処理中の発泡についての評価基準のうち、『１』および『２』の目安としては、一般家庭で揚げ物をした際の状態を意図している。すなわち、食材から水分が抜ける際に泡が発生するが、直ちに消泡し、油面が盛り上がってこない状態を意味する。一方、評価基準の『３』～『５』の目安としては、食器用洗剤が入ったコップをかきまぜた際の状態を意図している。すなわち、発生した泡が直ちに消泡せず、蓄積して盛り上がってくるような状態を意味する。なお、鍋の縁を越えて溢れない限りは使用可能であるため、評価が3以下であればよい。 Among the evaluation criteria for foaming during frying, the criteria for "1" and "2" are intended to be the conditions when frying food at home. In other words, it means a state in which bubbles are generated when moisture is removed from the food, but the bubbles disappear immediately and the oil surface does not rise. On the other hand, the criteria for "3" to "5" in the evaluation criteria are intended to be the conditions when a cup filled with dishwashing detergent is stirred. In other words, it means a state in which generated bubbles do not disappear immediately, but accumulate and rise. As long as it does not overflow beyond the rim of the pot, it can be used, so an evaluation of 3 or less is acceptable.
　消泡剤の効果について、結果を表３に示す。 Table 3 shows the results of the antifoaming effect.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003

　表３に示すように、試験例1～13のいずれの場合においても参考例よりも多い発泡が認められた。このうち、試験例4，5，9，10は消泡剤を添加していない試験例2と同程度の発泡、すなわち鍋から溢れるほどの発泡であった。これに対して、試験例4，5，9，10と同じシリコーンまたは乳化剤であるその他の試験例3，6～8においては、試験例4，5，9，10よりも発泡が少ないという結果となった。そのため、同種のシリコーン又は乳化剤であっても発泡に差が出ることが示唆された。 As shown in Table 3, in all cases of Test Examples 1 to 13, more foaming was observed than in Reference Example. Among them, Test Examples 4, 5, 9, and 10 had the same degree of foaming as Test Example 2 in which no antifoaming agent was added, that is, foaming that overflowed the pan. On the other hand, in other test examples 3, 6 to 8, which are the same silicone or emulsifier as in test examples 4, 5, 9, and 10, the result is that foaming is less than in test examples 4, 5, 9, and 10. became. Therefore, it was suggested that even with the same type of silicone or emulsifier, foaming differs.
　一方、ショ糖脂肪酸エステルを添加した試験例11～14においては、濃度依存的に発泡が抑制され、特に添加濃度が0.004％以上になると参考例とほぼ同程度まで発泡が抑制されることが明らかとなった。特に、試験例14は参考例と同程度に発泡が抑制された。 On the other hand, in Test Examples 11 to 14 in which sucrose fatty acid ester was added, foaming was suppressed in a concentration-dependent manner, and in particular, when the added concentration was 0.004% or more, foaming was suppressed to almost the same extent as in Reference Example. became. In particular, in Test Example 14, foaming was suppressed to the same extent as in Reference Example.
　続いて、フライ麺に付着した泡について見ると、ショ糖脂肪酸エステルを添加した試験例11～14のみ参考例と同程度の評価となった。これに対して、試験例3～10においては、フライ麺に付着した泡は消泡するまでに時間を要する結果となった。フライ麺に付着した泡の消泡に時間がかかると、見た目の問題以外にも、実際の生産現場においては消泡するための工程を設ける必要や、即座に次工程に移ることができないため、生産効率が悪くなるという問題が生じる。ここで、フライ麺に付着した泡の由来は、油ちょう処理時に発生し、油面上に残っている泡が主であった。つまり、油面上に残っている泡がフライ麺を引き揚げた際にフライ麺に付着したものであった。また、フライ麺に付着した泡のごく一部は、引き揚げたフライ麺から放出される水蒸気によってフライ麺の表面にある油が膨らみ、泡となったものであった。そのため、油ちょう処理時の発泡だけでなく、油ちょう処理後の食品に付着した泡についても消泡しやすいことが求められる。 Next, when looking at the bubbles attached to the fried noodles, only Test Examples 11 to 14, in which sucrose fatty acid ester was added, were evaluated at the same level as the Reference Example. On the other hand, in Test Examples 3 to 10, it took a long time for the foam adhering to the fried noodles to disappear. If it takes a long time to remove the bubbles attached to the fried noodles, besides the appearance problem, it is necessary to provide a process for removing the bubbles at the actual production site, and it is not possible to immediately move to the next process. A problem arises in that production efficiency deteriorates. Here, the origin of the bubbles adhering to the fried noodles was mainly the bubbles generated during the frying process and remaining on the oil surface. In other words, the foam remaining on the oil surface adhered to the fried noodles when they were pulled up. In addition, a small part of the bubbles adhering to the fried noodles was caused by swelling of the oil on the surface of the fried noodles due to water vapor released from the fried noodles. Therefore, it is required that not only the foaming during the frying process but also the foam adhering to the food after the frying process can be easily eliminated.
　本実施例において、シリコーンや乳化剤を添加した場合、油ちょう処理時の発泡を鍋から溢れない程度にまで抑制できるものも存在したが、フライ麺に付着した泡が消泡するまでに時間がかかる結果となった。これに対して、ショ糖脂肪酸エステルを添加した場合でも油ちょう処理時に発泡はするが鍋から溢れる程度ではなく、またフライ麺に付着した泡もすぐに消泡するため実用性に優れていることが示唆された。 In this example, when silicone or an emulsifier was added, there were some that could suppress the foaming during the frying process to the extent that it did not overflow from the pan, but it took a long time for the foam attached to the fried noodles to disappear. result. On the other hand, even when sucrose fatty acid ester is added, foaming occurs during frying, but it does not overflow from the pan, and the foam adhering to fried noodles quickly disappears, so it is excellent in practicality. was suggested.
　なお、本実施例においてシリコーンの添加量である0.005％は厚生省告示第370号「食品、添加物等の規格基準」に定められた最大添加量であり、これ以上添加することはできない。これに対して、本願発明のショ糖脂肪酸エステルは表３からも明らかなように、精製代替パーム油に対してシリコーンよりも少ない量で、精製代替パーム油にシリコーンを最大量添加した場合と同等の効果が認められる。また、ショ糖脂肪酸エステルは添加量に制限がなく、試験例14以上の量を添加しても問題ない。さらに、上述したように濃度依存的に効果が高まることからも、参考例であるシリコーン入りパーム油と遜色ない状態が再現可能であるという極めて優れた効果を奏する。 In this example, 0.005%, which is the amount of silicone added, is the maximum amount stipulated in Ministry of Health and Welfare Notification No. 370 "Specifications and Standards for Foods, Additives, etc.", and no more can be added. On the other hand, as is clear from Table 3, the sucrose fatty acid ester of the present invention is less than the silicone in the refined alternative palm oil, and is equivalent to the case where the maximum amount of silicone is added to the refined alternative palm oil. effect is observed. In addition, there is no limit to the amount of sucrose fatty acid ester to be added, and there is no problem even if the amount of Test Example 14 or more is added. Furthermore, as described above, the effect increases in a concentration-dependent manner, so there is an extremely excellent effect that a state comparable to that of palm oil containing silicone, which is a reference example, can be reproduced.
　ところで、市販されている精製パーム油には通常シリコーン等の消泡剤が添加されており、消泡剤の入っていない精製パーム油は市場で流通していない。また、仮に消泡剤の入っていない精製パーム油を用いて試験１を行った場合には、精製代替パーム油と同じく発泡問題が生じることが知られている。油脂業界において、当該発泡が何に起因しているのかは未だ明らかとなっていない。本願実施例では、現時点における一般的な精製工程を経ても発生する発泡問題に対して消泡剤を添加したが、今後精製工程において発泡の原因物質を除去できるようになれば、消泡剤を任意添加物質としてもよいことは自明である。 By the way, commercially available refined palm oil usually contains an antifoaming agent such as silicone, and refined palm oil that does not contain an antifoaming agent is not on the market. It is also known that if Test 1 is performed using refined palm oil that does not contain an antifoaming agent, foaming problems will occur as with refined alternative palm oil. It is not yet clear what causes the foaming in the fats and oils industry. In the examples of the present application, an antifoaming agent was added to solve the problem of foaming that occurs even after a general refining process at the present time. It is self-evident that it may be an optional additive material.
　以上説明したように、Lipomyces属酵母由来の油脂を所定の温度条件下で脱臭処理を行うことでLipomyces属酵母由来の油脂から酵母のような臭いを確実に除去した精製代替パーム油の製造が可能であることが明らかとなった。また、精製代替パーム油に対してショ糖脂肪酸エステルが消泡剤として機能し、産業上有用であることが明らかとなった。 As explained above, it is possible to produce a refined substitute palm oil that reliably removes the yeast-like odor from Lipomyces genus yeast-derived fats and oils by deodorizing fats and oils derived from Lipomyces genus yeast under predetermined temperature conditions. It became clear that In addition, it was found that sucrose fatty acid ester functions as an antifoaming agent for refined alternative palm oil and is industrially useful.

Claims (6)

  1. 　油脂の製造方法であって、
    　前記製造方法は、
    　　Lipomyces属酵母を培養して油脂を産生させる工程と、
    　　Lipomyces属酵母から油脂を回収する工程と、
    　　前記回収した油脂を精製する工程とを有し、
    　　前記精製工程において、２４０～３００℃の条件下で脱臭処理を行う、製造方法。     A method for producing fats and oils,
    The manufacturing method is
    A step of culturing a yeast of the genus Lipomyces to produce fats and oils;
    A step of recovering fats and oils from yeast of the genus Lipomyces;
    and a step of refining the recovered fats and oils,
    The production method, wherein in the purification step, deodorization is performed under conditions of 240 to 300°C.
  2. 　前記精製工程後の精製油脂に対して、ショ糖脂肪酸エステルをさらに添加する添加工程を有する、請求項１記載の製造方法。 The production method according to claim 1, further comprising an addition step of adding a sucrose fatty acid ester to the refined oil and fat after the purification step.
  3. 　前記ショ糖脂肪酸エステルの添加量が、精製油脂量に対して０．００１～０．０１％ である、請求項２記載の製造方法。 The production method according to claim 2, wherein the amount of the sucrose fatty acid ester added is 0.001 to 0.01% with respect to the amount of refined oil.
  4. 　請求項１～３に記載の製造方法で製造されたLipomyces属酵母由来の油脂を用いた飲食品。 Foods and drinks using oils and fats derived from yeast of the genus Lipomyces produced by the production methods according to claims 1 to 3.
  5. 　前記飲食品が油ちょう食品である、請求項４記載の飲食品。 The food and drink according to claim 4, wherein the food and drink are fried foods.
  6. 　ショ糖脂肪酸エステルが０．００１～０．０１％の割合で添加されているLipomyces属酵母由来の精製油脂。 Refined oils and fats derived from yeast of the genus Lipomyces to which sucrose fatty acid esters are added at a rate of 0.001-0.01%.
PCT/JP2023/006645 2022-03-01 2023-02-24 Oil/fat manufacturing method and food and drink product using said oil/fat WO2023167092A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022030842 2022-03-01
JP2022-030842 2022-03-01

Publications (1)

Publication Number Publication Date
WO2023167092A1 true WO2023167092A1 (en) 2023-09-07

Family

ID=87883626

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2023/006645 WO2023167092A1 (en) 2022-03-01 2023-02-24 Oil/fat manufacturing method and food and drink product using said oil/fat

Country Status (1)

Country Link
WO (1) WO2023167092A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000290683A (en) * 1999-04-09 2000-10-17 Nisshin Oil Mills Ltd:The Oil and fat composition
WO2006052664A2 (en) * 2004-11-04 2006-05-18 Monsanto Technology Llc Processes for preparation of oil compositions
JP2019146543A (en) * 2018-02-28 2019-09-05 学校法人 新潟科学技術学園 Oil and fat accumulation strain, method for producing high fat and oil accumulation strain, method for producing fat and oil using high fat and oil accumulation strain, and extract of high fat and oil accumulation strain
WO2022104046A1 (en) * 2020-11-12 2022-05-19 C16 Biosciences, Inc. Edible microbial oil
JP7223384B1 (en) * 2021-11-12 2023-02-16 日清食品ホールディングス株式会社 Method for producing fats and oils using yeast of the genus Lipomyces

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000290683A (en) * 1999-04-09 2000-10-17 Nisshin Oil Mills Ltd:The Oil and fat composition
WO2006052664A2 (en) * 2004-11-04 2006-05-18 Monsanto Technology Llc Processes for preparation of oil compositions
JP2019146543A (en) * 2018-02-28 2019-09-05 学校法人 新潟科学技術学園 Oil and fat accumulation strain, method for producing high fat and oil accumulation strain, method for producing fat and oil using high fat and oil accumulation strain, and extract of high fat and oil accumulation strain
WO2022104046A1 (en) * 2020-11-12 2022-05-19 C16 Biosciences, Inc. Edible microbial oil
JP7223384B1 (en) * 2021-11-12 2023-02-16 日清食品ホールディングス株式会社 Method for producing fats and oils using yeast of the genus Lipomyces

Similar Documents

Publication Publication Date Title
EP3056558B1 (en) Process for preparing refined oil
US8241695B2 (en) Process for producing fat and oil composition for deep-frying with superior heat stability
Che Man et al. Extraction of coconut oil with Lactobacillus plantarum 1041 IAM
EP3058054A1 (en) Mitigation of 2-mcpd, 3-mcpd, esters therof and glycidyl esters in vegetable oil
WO2006033697A1 (en) Process of extracting citrus fiber from citrus vesicles
WO2011005081A1 (en) Process for removing unwanted propanol components from unused triglyceride oil
CN110894516A (en) Method for preparing functional beef tallow by biological method
JP2000282080A (en) Mixed edible oil and its use
JP5416519B2 (en) Method for producing refined fats and oils
WO2023167092A1 (en) Oil/fat manufacturing method and food and drink product using said oil/fat
CN113287737A (en) Chafing dish beef tallow and preparation method thereof
US20200367523A1 (en) Agent for reducing oiliness of cooked food and method for reducing oiliness of cooked food
JP4459781B2 (en) Oils and fats containing phospholipids and processed oils and fats using phospholipids and oils
US20190045822A1 (en) Process for preparing a flavouring composition
CN111778100A (en) Refining process of animal fat
CN108208196B (en) Additive composition, oil and fat composition containing same and application thereof
CN111683536A (en) Liquid oil free of undesired contaminants
EP4170040A1 (en) Circular use of food residues by microbial fermentation
JP3720179B2 (en) Soy milk
JP7140620B2 (en) texture improver
JP6419511B2 (en) Masking agent for food
Gabriel et al. Extraction of Siwalan oil (Borassus flabellifer L.) by different methods
Kao et al. Rice oil
Abd-Elmageed Effect of Washing with Acidified Water during Processing on the Quality of Spanish-Style Green Table Olive
CHARROUF et al. Extraction, Refining, Conservation and Packaging Methods of Edible Oils

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 2023519703

Country of ref document: JP

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23763351

Country of ref document: EP

Kind code of ref document: A1