JP6253729B2 - Oil and fat manufacturing method - Google Patents

Description

  The present invention relates to a method for producing fats and oils.

  In recent years, various attempts have been made to improve the flavor and stability of fats and oils. Various factors are related to the deterioration in quality such as the flavor and stability of fats and oils, and countermeasures according to each factor have been reported. In addition, a large number of trace components present in fats and oils that are considered to be related to physiological activity have been reported.

  Examples of such trace components in fats and oils include glycidol, 3-chloropropane-1,2-diol, and fatty acid esters thereof. It has been pointed out that these ingredients may have nutritional problems. Ordinary oils and fats contain about several to 10 ppm of these components, and it is considered that there is no problem with safety if the content is at this level. However, there is a need for safer fats and oils, and various methods for reducing glycidol and the like in the fats and oils have been proposed.

  It is known that glycidol and the like in fats and oils are particularly increased in a deodorization process performed under high temperature conditions. Therefore, for example, Patent Document 1 discloses a method for reducing glycidol and the like in a glyceride composition by deodorizing a glyceride composition containing glycidol and the like under a low temperature condition of 100 to 240 ° C. It is disclosed. Patent Document 2 discloses deodorizing oil and fat under a temperature condition of 190 to 230 ° C. for the same purpose as Patent Document 1.

  However, when the deodorizing treatment is performed under the temperature conditions as described above, there may be an unfavorable effect on the quality of the oil and fat, such as failure to remove residual agricultural chemicals or increase in the acid value. Therefore, there has been a demand for a method that can suppress an increase in glycidol and the like in fats and oils even when the deodorizing step is performed under higher temperature conditions.

JP 2011-074358 A JP 2011-147436 A

  This invention is made | formed in view of this situation, and it aims at providing the manufacturing method which can suppress the increase in glycidol etc. in fats and oils, such as fats and oils, even if it performs a deodorizing process on high temperature conditions. .

  The inventors of the present invention have made extensive studies in order to solve the above-mentioned problems. As a result, even when the deodorizing step is performed under a high temperature condition, the oil and water vapor and the water vapor are contacted in the tray of the tray type deodorizing apparatus under a predetermined condition. As a result, it was found that glycidol and the like generated in fats and oils can be reduced, and the present invention has been completed. Specifically, the present invention provides the following.

(1) A method for producing fats and oils comprising performing a deodorizing step of fats and oils under the following conditions; fats and fats and water vapor for 30 to 180 minutes at a vacuum degree of 150 to 700 Pa at a temperature condition exceeding 230 ° C. And the amount of the water vapor is 3.0 to 8% by mass with respect to the fats and oils in the tray.

  (2) The method for producing fats and oils according to (1), wherein the tray is at least one of a heating tray, a deodorizing tray, and a heat recovery tray.

  ADVANTAGE OF THE INVENTION According to this invention, even if it performs a deodorizing process on high temperature conditions, the manufacturing method which can suppress the increase in glycidol etc. in fats and oils, such as fats and oils products, is provided.

The schematic diagram of a tray type deodorizing apparatus (Gardler type single shell type deodorizing apparatus) is shown. The schematic diagram of a tray type deodorizing apparatus (Gardler type double shell type deodorizing apparatus) is shown.

  Hereinafter, embodiments of the present invention will be specifically described.

  The production method of the present invention includes a step of bringing oil and fat and water vapor into contact with each other in a tray of a tray-type deodorizing apparatus under predetermined conditions.

[Tray type deodorizer]
The deodorization step is a step of removing fat and taste components that are not edible for food use in oil and fat by heating and distilling the oil and fat under reduced pressure. As a deodorizing apparatus for realizing such a deodorizing process, types such as a batch type, a semi-continuous type, and a continuous type are known. Various deodorizing apparatuses such as a Gardler type, a Campro type, a Campro Miura type, and a column type are known depending on the structure. In the present invention, among various deodorizing apparatuses, the Gardler type, Campro type, Campro Miura type deodorizing apparatus is hereinafter referred to as “tray type deodorizing apparatus”. The “tray-type deodorization apparatus” in the present invention does not include a column-type deodorization apparatus that includes a thin-film column equipped with a regular filler.

  The Gardler type deodorization apparatus has a structure in which a tray is provided in a vertical cylindrical vacuum tower called a shell. Examples of the tray in the deodorizing apparatus include a preheating tray, a heating tray, one or more deodorizing trays, a heat recovery tray, and a cooling tray. After the fats and oils introduced into the deodorizing apparatus are heated by the preheating tray and the heating tray, they are heated and deodorized in the deodorizing tray under reduced pressure. The deodorized oil and fat is recovered as deodorized oil and fat after being cooled in the cooling tray.

  The Campro-type or Campro-Miura type deodorization apparatus is provided with a set of two thin plates set in a deodorization tray so as to face each other in parallel. Further, a water vapor blowing pipe is provided at the lower end of the thin plate. When the lower end of the thin plate is immersed in oil and fat, heated under reduced pressure and blown with water vapor, the oil and fat spreads on the surface of the thin plate together with water vapor to form a thin film, during which the fat and oil is deodorized. In addition to the deodorization tray, both the Campro-type and Campro-Miura type deodorization devices are also provided with a preheating tray, a heating tray, a heat recovery tray, and the like as in the case of the Gardler type.

  As a result of the study by the present inventors, when the deodorization is performed in the presence of a predetermined amount of water vapor on the fats and oils contained in the tray of the tray type deodorization apparatus as described above, the temperature is higher than 230 ° C. Even if it exists, it was discovered that increase of glycidol etc. in fats and oils can be suppressed. Details of the deodorizing conditions in the production method of the present invention will be described later.

  Of the tray-type deodorization apparatuses that can be used in the present invention, the guardler-type deodorization apparatus is not particularly limited, but a single-shell type apparatus (see FIG. 1) in which a vacuum tower is divided by a tray, A double shell type device (see FIG. 2) in which a plurality of shells are incorporated, each of which serves as a tray, and a combination shell type device combining a single shell type and a double shell type. Can be mentioned. These Gardler-type deodorization apparatuses have differences in points such as thermal efficiency and ease of maintenance of the apparatus depending on the type. However, such a difference does not have a great influence on the effect of the present invention that suppresses an increase in glycidol and the like.

  Of the tray-type deodorization devices that can be used in the present invention, the Campro-type or Campro-Miura-type deodorization device is not particularly limited, but is a device in which the trays are arranged side by side, or a type in which the trays are arranged vertically. And the like.

  In the present invention, any type of tray-type deodorizing device may be used among semi-continuous type, continuous type or a combination thereof. The semi-continuous deodorization apparatus has a valve for each tray, and has a structure in which oils and fats between the trays are not easily mixed. On the other hand, the continuous deodorizing apparatus has a structure in which all trays are connected and oil and fat are continuously supplied into the deodorizing apparatus.

[Deodorization conditions]
In the production method of the present invention, oil and fat and water vapor are brought into contact with each other in a tray of a tray-type deodorizing apparatus at a temperature exceeding 230 ° C. under a vacuum degree of 150 to 700 Pa for 30 to 180 minutes, and the amount of the water vapor The deodorizing step is performed under the condition that (the total amount of water vapor blown into the deodorizing apparatus under the temperature conditions described later) is 3.0 to 8% by mass with respect to the fats and oils in the tray.

(Temperature conditions)
“Temperature condition exceeding 230 ° C.” in the present invention means that any or all of a heating tray, one or more deodorizing trays, a heat recovery tray, etc. exceed 230 ° C. It refers to the temperature condition in a tray containing high-temperature oil and fat, and does not include the temperature condition in a preheating tray, a cooling tray or the like. In the present invention, a preferable temperature condition is 235 to 265 ° C, and a more preferable temperature condition is 235 to 260 ° C.

(Amount of water vapor)
In this invention, it is 3.0-8 mass% with respect to the fats and oils in a tray on the said temperature conditions, Preferably it is 3.5-5.0 mass%, More preferably, it is 3.5-4.0 mass%. The water vapor and oil are brought into contact with each other. This value is a high value as compared with the amount of water vapor (for example, 1.0 to 2.5% by mass) conventionally used in the deodorization step. The present inventors have found that by performing deodorization in the presence of such a large amount of water vapor, an increase in glycidol and the like in fats and oils can be suppressed even when deodorization is performed at a temperature exceeding 230 ° C.

(Contact time)
In the present invention, the fat and water vapor and water vapor are heated for 30 to 180 minutes, preferably 40 to 170 minutes, more preferably 60 to 170 minutes, and most preferably 60 to 100 minutes under the above temperature conditions. Contact in. The said contact time points out the total contact time in trays containing high temperature fats and oils, such as a heating tray, one or more deodorizing trays, and a heat | fever recovery tray among trays of a tray type deodorizing apparatus. The contact time does not include contact time in a preheating tray, a cooling tray, or the like in which contact between oil and fat under the above temperature condition does not occur.

  The contact time may be continuous or discontinuous. By making oil and fat and water vapor contact in the tray over the above contact time in total, an increase in glycidol and the like in the oil and fat can be suppressed.

(Pressure reduction conditions)
The depressurization condition of the deodorizing step in the present invention is a vacuum degree of 150 to 700 Pa, preferably a vacuum degree of 200 to 700 Pa. When the degree of vacuum is in the above range, it is preferable in that the odor component in the oil and fat can be more reliably removed and a desired deodorizing effect can be obtained.

  The “vacuum degree” in the present invention is expressed on the basis of absolute pressure. This value indicates how close to an ideal vacuum state (absolute vacuum) is, with zero absolute vacuum.

[Oil and fat used in the present invention]
The fats and oils used in the production method of the present invention are not particularly limited, and may be a refined oil treated by a degumming step, a deoxidation step, a water washing step, or the like, or an unrefined oil. Although it does not specifically limit as a refinement | purification method of fats and oils, Any of chemical refining (chemical refining) and physical refining (physical refining) may be sufficient. The former chemical refining is a refining method in which crude oil obtained by pressing and extracting a plant as a raw material undergoes an alkaline deoxidation treatment. For example, there is a refining method in which crude oil is refined through degumming treatment, alkali deoxidation treatment, decolorization treatment, dewaxing treatment, and deodorizing treatment, and this is used as refined oil. On the other hand, the latter physical refining is a refining method in which the crude oil is not subjected to alkaline deoxidation treatment. For example, this is a refining method in which crude oil is refined through degumming treatment, deoxidation treatment without using alkali such as distillation, decolorization treatment, and deodorization treatment, and this is used as refined oil. The fats and oils in the present invention preferably have some impurities removed, and RBD (Refined Bleached Deodorized) oil that has undergone a deoxidation step, a decoloration step, and a deodorization step by physical refining can be preferably used.

  The type of fats and oils used in the production method of the present invention is not particularly limited, and rapeseed oil, soybean oil, rice oil, safflower oil, grape oil, sunflower oil, wheat germ oil, corn oil, cottonseed oil, sesame oil, Peanut oil, flux oil, sesame oil, olive oil, palm oil, palm oil and other vegetable oils, mixed vegetable oils mixed with two or more of these, or palm olein, palm stearin, palm super olein, palm mid-fraction, etc., which are separated from these In addition to edible fractionated oils, hydrogenated oils, transesterified oils, etc., edible oils produced by direct esterification reaction such as medium-chain fatty acid triglycerides can be used.

[Oil obtained from the production method of the present invention]
According to the production method of the present invention, fats and oils in which the content of glycidol or the like, for example, the fatty acid ester of glycidol is reduced can be obtained. The content of fatty acid ester of glycidol in fats and oils is based on “Generalized Method to Quantify Glycidol Fatty Acid Esters in Edible Oils” (Maskawa et al., J Am Oil Chem 88) it can.

  Moreover, according to the manufacturing method of this invention, since a deodorizing process is performed on the temperature conditions exceeding 230 degreeC, the fats and oils with which the influence which is not preferable on the flavor of fats and oils, such as a raise of an acid value, was suppressed can be obtained.

  The fats and oils obtained by the production method of the present invention may be appropriately processed to obtain fat and oil products (processed fats and oils, powdered fats and oils, etc.). According to the present invention, increase in glycidol and the like in fats and oils such as fat and oil products is suppressed.

[Example 1, Comparative Examples 1-3]
RBD palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) was deodorized under the conditions shown in Table 1 using a Gardler type deodorizing apparatus (A) as a tray type deodorizing apparatus. The guardler type deodorizing apparatus (A) includes a preheating tray, a heating tray, a plurality of deodorizing trays, a heat recovery tray, a cooling tank, and the like.

In the table, “temperature” refers to the maximum temperature of the oil and fat contained in the tray (heating tray, deodorizing tray, or heat recovery tray) in the deodorizing apparatus.
In the table, “time” refers to a state where water vapor is blown into the fat and oil contained in the tray (heating tray, deodorizing tray, or heat recovery tray) in the deodorizing apparatus, and the temperature in the tray is 230. Shows the total time that is above ° C.
In the table, “water vapor blowing amount” indicates the amount of water vapor with respect to fats and oils blown into a tray (heating tray, deodorizing tray, or heat recovery tray) in the deodorizing apparatus. In particular, the “water vapor blowing amount (above 230 ° C.)” means that the temperature condition exceeds 230 ° C. among the amount of water vapor with respect to fats and oils blown into the tray (heating tray, deodorizing tray, or heat recovery tray) in the deodorizing apparatus. The total amount of water vapor blown in the state is shown.
“%” In the table indicates “mass%”.

<Measurement of fatty acid ester of glycidol>
For the deodorized fats and oils, the total amount of fatty acid ester of glycidol was determined in accordance with “Generalized Method to Quantify Glycidol Fatty Acid Esters in Edible Oils” (Maskawa et al., J Am Oil Chem. It was measured.

<Evaluation>
Moreover, about the fats and oils which carried out the deodorizing process, it evaluated based on the following parameter | index.

[Taste evaluation]
Oils and fats were included in the mouth, and evaluation was performed according to the following criteria. In addition, the intermediate | middle thing of 4 and 5 was set to 4+.
5: No flavor and quite good (pass)
4: Almost no flavor and good (pass)
3: Slightly flavored but can be used as food (pass)
2: Strong flavor and inappropriate for edible use (failed)
1: Flavor is quite strong and unsuitable as flavor (failed)

[Chromaticity]
The chromaticity was measured in accordance with the Robibond method of “Standard Oil Analysis Test Method 2.2.1.1.” Edited by Japan Oil Chemical Association. As a measuring device, a Robibond colorimeter (133.4 mm cell used, F type, manufactured by Tintometer, measuring temperature 25 ° C.) was used.

[Acid value]
Measurement was performed based on “Standard oil analysis test method 2.3.1-1996 acid value” edited by Japan Oil Chemistry Association.

[Tocopherol content]
The measurement was performed based on “Reference Oil Analysis Test Method 2.4.10-2003 Tocopherol (Fluorescence Detector—High Performance Liquid Chromatograph Method)” edited by Japan Oil Chemical Association.

[Tocotrienol concentration]
The measurement was performed based on the above-mentioned edited by Japan Oil Chemistry Association, “Standard Analysis Method for Fats and Oils 2.4.10-2003 Tocopherol (Fluorescence Detector—High Performance Liquid Chromatograph Method)”

[Trans acid]
It was measured based on AOCS (American Official Chemist's Society) official method “Ce 1f-96”.

  As shown in Table 1, the content of fatty acid ester of glycidol was reduced in the oil and fat deodorized based on the conditions of the present invention.

[Examples 2 to 9, Comparative Examples 4 to 12]
RBD palm oil (manufactured by Nisshin Oillio Group Co., Ltd.) or RBD palm olein (iodine value (IV) 65: manufactured by Nisshin Oillio Group Co., Ltd.) is used as a tray-type deodorizer, using the Gardler-type deodorizer (B). The deodorizing treatment was performed under the conditions described in Table 2 or 3. The Gardler type deodorizing apparatus (B) includes a preheating tray, a heating tray, a plurality of deodorizing trays, a heat recovery tray, a cooling tank, and the like.
The terms in the table have the same meaning as in Table 1.

  About the fat and oil which carried out the deodorizing process, examination similar to Example 1 and Comparative Examples 1-3 was performed. The results are shown in Tables 2 and 3.

  As shown in Tables 2 and 3, in the fats and oils deodorized based on the conditions of the present invention, the content of glycidol fatty acid ester was reduced to 7.5 ppm or less. Moreover, the fats and oils which were deodorized based on the conditions of this invention have suppressed the raise of an acid value, and the influence which is not preferable on the flavor of fats and oils was suppressed.

Claims (5)

A step of obtaining RBD oil by performing a deoxidation step, a decolorization step and a first deodorization step by physical refining on the oil and fat, and then a second deodorization on the oil and fat comprising the RBD oil under the following conditions Including performing a process,
The fat after the second deodorization step is a fat refined under the same conditions except that the amount of water vapor in the second deodorization step is 1.0 to 2.5% by mass with respect to the fat in the tray. the content of fatty acid esters of glycidol compared is reduced and,
A method for producing fats and oils, wherein the decolorization step is not performed after the first deodorization step ;
Oil and fat and water vapor are brought into contact with each other in a tray in a tray-type deodorizing apparatus at a temperature exceeding 230 ° C. for 30 to 180 minutes at a vacuum degree of 150 to 700 Pa, and the amount of the water vapor is applied to the oil and fat in the tray. It is 3.4-8 mass% with respect to it.   The said degree of vacuum is 533-700 Pa, The manufacturing method of the fats and oils of Claim 1 characterized by the above-mentioned. The said tray is any one or more among a heating tray, a deodorizing tray, or a heat recovery tray, The manufacturing method of the fats and oils of Claim 1 or 2 characterized by the above-mentioned. A step of obtaining RBD oil by performing a deoxidation step, a decolorization step and a first deodorization step by physical refining on the oil and fat, and then a second deodorization on the oil and fat comprising the RBD oil under the following conditions Including performing a process,
The fat after the second deodorization step is a fat refined under the same conditions except that the amount of water vapor in the second deodorization step is 1.0 to 2.5% by mass with respect to the fat in the tray. the content of fatty acid esters of glycidol compared is reduced and,
A method for reducing a fatty acid ester of glycidol in fats and oils, wherein the decolorization step is not performed after the first deodorization step ;
Oil and fat and water vapor are brought into contact with each other in a tray in a tray-type deodorizing apparatus at a temperature exceeding 230 ° C. for 30 to 180 minutes at a vacuum degree of 150 to 700 Pa, and the amount of the water vapor is applied to the oil and fat in the tray. It is 3.4-8 mass% with respect to it. The said vacuum degree is 533-700 Pa, The reduction method of the fatty acid ester of glycidol in fats and oils of Claim 4 characterized by the above-mentioned.

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