JP2007056083A - Method for producing deodorized vegetable oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a deodorized vegetable oil capable of removing an unpleasant odor, without deteriorating an active ingredient derived from a plant. <P>SOLUTION: This method for producing the vegetable oil comprises obtaining mixed fat and oil comprising a raw material vegetable oil (a) which contains a component comprising a hydrophilic volatile component and simultaneously giving the unpleasant odor as an odorous component and other edible fat and oil (b) and then subjecting the mixed fat and oil to vacuum distillation in a state of holding an adsorbent in a gas phase thereof. It is preferable that the mixed fat and oil is obtained by adding the other edible fat and oil (b) to the raw material vegetable oil (a) which is obtained by compressing, extracting, or distilling a plant raw material, or obtained by adding the other edible fat and oil (b) to the plant raw material for the raw material vegetable oil (a) and then compressing, extracting, or distilling the mixture. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a vegetable oil that contains a hydrophilic volatile component and yet gives an unpleasant odor component from a vegetable oil containing a hydrophilic volatile component and an unpleasant odor component without damaging the active ingredient derived from the raw material plant. It relates to a manufacturing method.

Vegetable oils obtained by processing plants such as vegetables include nutrients of vegetables, such as various vitamins such as tocopherol (natural vitamin E), vitamin B ₁ and vitamin B ₂ , and various minerals such as calcium. Is abundant. It also contains various functional components such as carotenoids that are said to remove active oxygen in the body and contribute to the antioxidant action, and is a food material that is excellent in nutritional physiology.

  However, in general, plants such as vegetables have a peculiar unpleasant odor such as “blue odor, sweat odor, and hay odor”. When vegetable oil is added to food, it tends to impair the original flavor of food. Met. Therefore, in order to remove the peculiar smell which vegetable oil has and a vegetable oil has, the refinement | purification (deodorization) means of various vegetable oil is examined.

  For example, in Patent Document 1 below, raw material vegetable oil from which impurities have been removed is blown with an appropriate amount of steam at a vacuum degree of mercury column of 6 mm or less and a temperature of 180 to 270 ° C. for 30 to 480 minutes, and then cooled to room temperature or less. Filtration is disclosed.

Further, in Patent Document 2 below, raw material vegetable oil (capsicum oil) is distilled under reduced pressure by steam distillation under distillation conditions of 1.3 × 10 ⁻³ MPa or less, blown steam amount of 10% or less, 120 to 200 ° C. and 10 to 60 minutes. Is disclosed.

Patent Document 3 below discloses that a vegetable oil is subjected to reduced-pressure steam deodorization treatment and then filtered with activated carbon.
JP 52-33903 A JP 2004-159585 A JP 2003-61577 A

  As described above, various studies have been made on the method for deodorizing vegetable oils. However, in order to improve the deodorizing efficiency even if the deodorizing methods are disclosed in Patent Documents 1 to 3, the raw material vegetable oils are compared. Therefore, in the deodorizing treatment process, not only odor components but also effective components such as nutrients and various functional components inherent in the raw material plant tend to be lost.

  In addition, for example, as in Patent Document 3 above, vegetable oil is filtered and deodorized by activated carbon, so that nutrients such as vitamins and minerals are simultaneously captured by activated carbon together with unpleasant odor components, and the resulting deodorized product is obtained. Vegetable oils tended to be of low nutritional value.

  Therefore, the objective of this invention is providing the manufacturing method of the vegetable oil which removes an unpleasant odor, without impairing the active ingredient derived from a raw material plant.

  In achieving the above object, the method for producing a deodorized vegetable oil according to the present invention comprises a raw material vegetable oil (a) which contains a hydrophilic volatile component and an unpleasant odor component as an odor component, and other edible fats and oils (b ), And then the mixed fat is distilled under reduced pressure while holding the adsorbent in the gas phase.

  By adding other edible fats and oils (b) to the raw vegetable oil (a), the solubility of the hydrophilic volatile components in the fats and oils is reduced, and the release characteristics to the outside of the fats and oils are improved. Therefore, since the hydrophilic volatile components can be removed from the raw vegetable oil under reduced pressure distillation treatment conditions at a relatively low temperature and in a short time, the vegetable oil from which the hydrophilic volatile components have been removed can be obtained without damaging the active ingredients of the raw vegetable oil. Obtainable.

  Moreover, in this invention, the said edible oil and fat (b) is added to the said raw material vegetable oil (a) obtained by pressing, extracting, or distilling a plant raw material, and the said mixed fats and oils are obtained. Or after adding the said other edible fats and oils (b) to the plant raw material of the said raw material vegetable oil (a), it is preferable to squeeze, extract or distill, and to obtain the said mixed fats and oils.

  The hydrophilic volatile component that gives an unpleasant odor is selected from hexanal, 2-hexanal, isobutyric acid, isovaleric acid, n-valeric acid, 2-methylbutanoic acid, isocaproic acid, and amyl n-isobutyrate. One or more selected. These hydrophilic volatile components are components that cause unpleasant odors. Therefore, the vegetable oil from which these hydrophilic volatile components are removed has good flavor and mouthfeel.

  In addition, as the raw vegetable oil (a), unpurified vegetable oil that has not been subjected to treatment for removing unpleasant odors is used, preferably edible oil and fat, and particularly preferably pepper oil. According to the present invention, the removal efficiency of unpleasant odor is high by distillation under reduced pressure, and the processing conditions of vacuum distillation can be set at a relatively low temperature. Therefore, even for oils and fats that are relatively weak against heat, such as pepper oil, The hydrophilic volatile component can be removed without impairing the active ingredient.

  Moreover, as said other edible fats and oils (b), paraffin oil, liquid paraffin, vaison oil, turtle oil, soybean oil, perhydrosqualene, sweet almond oil, calophyllum oil, coconut oil, grape seed oil, corn oil , Arara oil, rapeseed oil, sunflower oil, cottonseed oil, apricot oil, castor oil, avocado oil, jojoba oil, olive oil, cereal germ oil, saturated fatty acid triglyceride, lanolinic acid ester, oleic acid ester, lauric acid ester, stearic acid ester , Isopropyl myristate, isopropyl palmitate, butyl stearate, hexyl laurate, diisopropyl adipate, isononyl isonanoate, 2-ethylhexyl palmitate, 2-hexylde Lulaurate, 2-octyldecyl palmitate, 2-octyl dodecyl myristate, 2-octyl dodecyl lactate, 2-diethylhexyl succinate, diisostearyl malate, glycerin triisostearate, diglycerin triisostearate, myristin Selected from acids, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, isostearic acid, cetanol, stearyl alcohol, oleyl alcohol, linoleyl alcohol, linolenyl alcohol, isostearyl alcohol, octyldodecanol It is preferable that the edible oil or fat is at least one of the above-mentioned hydrophilic volatile components and does not substantially contain an unpleasant odor component. By adding the edible fats and oils to the raw vegetable oil (a), the removal efficiency of hydrophilic volatile components can be improved, and the treatment conditions for vacuum distillation can be made relatively low temperature and short time.

Moreover, it is preferable to use what contains 10-1000 mass parts of said other edible fats and oils (b) with respect to 100 mass parts of said raw material vegetable oils (a) as said mixed fats and oils. And it is preferable to perform the said vacuum distillation for 1 to 24 hours on the conditions of pressure 1.3 * 10 < ^-3 > MPa, temperature 20-100 degreeC.

  According to the present invention, from vegetable oils, relatively hydrophilic and unpleasant, such as hexanal, 2-hexanal, isobutyric acid, isovaleric acid, n-valeric acid, 2-methylbutanoic acid, isocaproic acid, amyl n-isobutyrate, etc. Since an odor component having an odor can be removed without impairing the active ingredient of the vegetable oil, a vegetable oil having high nutritional value and good flavor and mouthfeel can be obtained.

  The method for producing a deodorized vegetable oil according to the present invention obtains a mixed fat / oil of a raw vegetable oil (a) that contains a hydrophilic volatile component and a component giving an unpleasant odor as an odor component and another edible fat / oil (b). After that, the mixed fat / oil is distilled under reduced pressure with the adsorbent held in the gas phase.

  The raw material vegetable oil (a) is a hydrophilic volatile component obtained by processing flowers, fruits, seeds, leaves, branches, trunks, roots, etc. of the raw material plant, and also removes components that give an unpleasant odor. Use unrefined vegetable oil.

  Although there is no limitation in particular as a kind of raw material plant, For example, solanaceous plants, such as a pepper, etc. are mentioned.

  The treatment method of the raw material plant is not particularly limited, but is a compression treatment method using physical means such as a press method, a hot water extraction treatment method, a chemical extraction treatment using an organic solvent (hexane, petroleum benzene, ether, etc.). And a supercritical extraction treatment method using a fluid in a supercritical state, a steam distillation treatment method in which steam heated directly on the raw material plant, a direct distillation treatment method in which the raw material plant is immersed in boiling water, and the like. Moreover, when manufacturing raw material vegetable oil (a), the method of adding other edible fats and oils (b) as an extraction aid at the time of processing a raw material plant by methods, such as a press system and a supercritical extraction processing method, is also utilized. be able to.

  The raw material vegetable oil (a) contains a hydrophilic volatile component that gives an unpleasant odor (hereinafter referred to as “hydrophilic unpleasant odor component”), hexanal, 2-hexanal, isobutyric acid, isovaleric acid, One or more selected from n-valeric acid, 2-methylbutanoic acid, isocaproic acid, and amyl n-isobutyrate.

  The hydrophilic unpleasant odor component is a component having an odor such as “blue odor, sweat odor, hay odor” and the like. By removing the hydrophilic unpleasant odor component from the raw vegetable oil, the flavor and mouth feel are remarkably increased. Can be improved.

  In the present invention, as the raw vegetable oil (a), edible oils and fats whose components are easily heat-denatured are preferable, and pepper oil is preferable.

  For example, when capsicum oil is deodorized under high temperature conditions, not only hydrophilic unpleasant odor components but also capsaicid, which is a functional component, is removed, or carotenoids are removed and the color unique to capsicum oil changes. However, according to the present invention, as described above, the hydrophilic unpleasant odor component can be sufficiently removed under relatively mild conditions (low temperature) under reduced pressure distillation, so that the component is thermally denatured. This is particularly effective when easy fats and oils are used as raw vegetable oil.

  Other edible fats and oils (b) are highly refined fats and oils, and are selected from the fats and oils normally used for food. For example, paraffin oil, liquid paraffin, virison oil, turtle oil, soybean oil, perhydrosqualene, sweet almond oil, calophyllum oil, coconut oil, grape seed oil, corn oil, Arara oil, rapeseed oil, sunflower oil, cottonseed oil , Apricot oil, castor oil, avocado oil, jojoba oil, olive oil, cereal germ oil, saturated fatty acid triglyceride, lanolin acid ester, oleic acid ester, lauric acid ester, stearic acid ester, isopropyl myristate, isopropyl palmitate, butyl stearate Rate, hexyl laurate, diisopropyl adipate, isononyl isonanoate, 2-ethylhexyl palmitate, 2-hexyl decyl laurate, 2-octylde Rupalmitate, 2-octyldodecyl myristate, 2-octyldodecyl lactate, 2-diethylhexyl succinate, diisostearyl malate, glycerin triisostearate, diglycerin triisostearate, myristic acid, palmitic acid, stearic acid Specific examples include behenic acid, oleic acid, linoleic acid, linolenic acid, isostearic acid, cetanol, stearyl alcohol, oleyl alcohol, linoleyl alcohol, linolenyl alcohol, isostearyl alcohol, octyldodecanol, etc. Saturated fatty acid triglyceride, lanolinic acid ester, oleic acid ester, lauric acid ester, stearic acid ester, isopropyl milliliter Tate, isopropyl palmitate, butyl stearate, hexyl laurate, diisopropyl adipate, isononyl isonanoate, 2-ethylhexyl palmitate, 2-hexyldecyl laurate, 2-octyldecyl palmitate, 2-octyldodecyl myristate, 2-octyldodecyl lactate, 2-diethylhexyl succinate, diisostearyl malate, glycerin triisostearate, diglycerin triisostearate, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid Linolenic acid, isostearic acid, cetanol, stearyl alcohol, oleyl alcohol, linoleyl alcohol, linolenyl alcohol, isostearyl alcohol, octyldodecanol are preferred. Good. Edible fats and oils substantially free of such hydrophilic unpleasant odor components are commercially available, and examples thereof include medium-chain saturated fatty acid triglycerides “trade name; ODO” commercially available from Nisshin Oil Co., Ltd. It is done. In the present invention, the edible oil / fat substantially free of a hydrophilic unpleasant odor component means an edible oil / fat having a hydrophilic unpleasant odor component content of 10 ppm or less.

Next, the manufacturing method of the deodorized vegetable oil of this invention is demonstrated.
First, mixed fats and oils of raw material vegetable oil (a) and other edible fats and oils (b) are prepared.

  Such mixed fats and oils are obtained by adding other edible fats and oils (b) to raw material vegetable oils (a) obtained by pressing, extracting, or distilling plant raw materials, or of the raw material vegetable oils (a). After adding said other edible oil and fat (b) to a plant raw material, it can obtain by methods, such as pressing, extraction, or distilling.

  The mixing ratio of the vegetable oil (a) and the other edible oils and fats (b) is preferably 10 to 1000 parts by mass of the other edible oils and fats (b) with respect to 100 parts by mass of the raw vegetable oil (a). More preferably, it is 400-900 mass parts.

  If the content of the other edible fats and oils (b) in the mixed fats and oils is less than 10 parts by mass, the removal efficiency of the hydrophilic unpleasant odor component from the raw vegetable oil (a) tends to be inferior, and 1000 parts by mass In addition to the above, not only a remarkable effect is obtained, but the range of use of the original raw vegetable oil (a) may be limited by dilution of the raw vegetable oil (a).

  And the said mixed fats and oils are distilled under reduced pressure, and the said hydrophilic unpleasant odor component is made to adsorb | suck to the adsorption agent arrange | positioned in the gaseous phase.

  The adsorbent used for adsorbing the hydrophilic unpleasant odor component is not particularly limited, and activated carbon, silica gel, diatomaceous earth, acid clay, activated alumina, zeolite, etc. can be used, preferably applicable to foods. It is activated carbon because it is efficient and safe to contaminate.

The vacuum distillation is preferably performed under conditions of a pressure of 1.3 × 10 ⁻³ MPa or less, a temperature of 20 to 100 ° C., and a treatment time of 1 to 24 hours. The temperature is more preferably 40 to 60 ° C. The treatment time is more preferably 1 to 10 hours.

  If the processing conditions of the vacuum distillation are within the above range, the hydrophilic unpleasant odor components can be removed in a short time without impairing the active ingredients of the raw vegetable oil.

  The vegetable oil obtained in this way has a hydrophilic unpleasant odor component removed efficiently. For example, when used by adding to a food or drink, the nutrition of the vegetable oil can be imparted without impairing the original flavor of the food or drink.

  Hereinafter, the present invention will be described more specifically with reference to examples. In addition, the raw material vegetable oil (capsicum oil) obtained by the following manufacture example was used for the raw material vegetable oil used in each case.

[Production example of raw vegetable oil]
To a 2-liter three-necked flask, 100 g of freeze-dried powder of pepper and 1000 g of ethanol were added, followed by stirring and extraction at 40 ° C. for 5 hours. After extraction, the extract was subjected to solid-liquid separation with a centrifuge and then subjected to filter paper filtration to obtain 850 g of filtrate. Thereafter, the filtrate was decompressed to 4.0 × 10 ⁻⁴ MPa or less to remove ethanol, and 20.9 g of red pepper oil was obtained.

(Example)
After adding 90 g of medium-chain saturated fatty acid triglyceride (trade name; ODO, manufactured by Nissin Oil Co., Ltd.) to 20 g of pepper oil obtained in the above production example using a deodorizing apparatus as shown in FIG. 5, the activated carbon adsorbent In the presence of 20 g, the mixture was distilled under reduced pressure for 5 hours under the conditions of a pressure of 1.3 × 10 ⁻⁴ MPa and a temperature of 50 ° C. to obtain a red pepper oil.

(Comparative example)
A red pepper oil was obtained in the same manner as in Example except that medium-chain saturated fatty acid triglyceride was not added.

[Odor component analysis]
Odor components were analyzed with the Gestel-TDS-CIS-equipped Agilent 6890 GC / MS for the pepper oil (untreated pepper oil) used as the raw material vegetable oil and the pepper oils of the examples and comparative examples. That is, sampling was conducted in a 100 ml eggplant type flask so that the content of each pepper oil was about 0.03 g, and the odor component was placed in the head space in the eggplant type flask at 50 ° C. and N ₂ flow rate of 70 ml / min. Then, the Tenax tube was adsorbed on the Tenax tube, and the Tenax tube was attached to the above-mentioned device, and the odor components were introduced into the GC / MS and analyzed by the sequence control of the thermal desorption, cold trap injection function. The results are shown in FIGS. FIG. 1 is a GC / MS analysis result showing the odor component of the untreated pepper oil detected by the above operation, and FIG. 2 is a GC / MS analysis result showing the odor component of the pepper oil of the comparative example. FIG. 3 is a GC / MS analysis result showing an odor component of the pepper oil of the example.

  Moreover, about the pepper oil of an Example and a comparative example, the odor residual rate was computed with the formula of the following Formula (1), the result is shown in FIG. 4, and the numerical value is shown in Table 1 collectively.

  A component detected by GC / MS at a retention time of 7.5 min to 15 min was interpreted as a hydrophilic unpleasant odor component.

  From the above results, it is possible to reduce odor components, particularly hydrophilic unpleasant odor components, by distilling untreated pepper oil under reduced pressure (see FIGS. 1, 2 and 3). In particular, medium-chain saturated fatty acid triglycerides are added to pepper oil. The capsicum oil of the example obtained by distilling the oil and fat to which the odor was added had a hydrophilic unpleasant odor component below the detection limit (see FIG. 3) and had a high removal rate of the hydrophilic unpleasant odor component (see FIG. 4). It was.

(Sensitivity test)
A solution prepared by diluting untreated capsicum oil (reference example), capsicum oil of Examples and Comparative Examples with ethanol to a concentration of 10% by mass was subjected to sensory evaluation by 10 skilled inspectors, and unique to plants. The odor was scored using a scale of 0 to 5 such as “0 points; no odor can be detected” and “5 points; very strong odor”. Further, the flavor was scored using a scale of 1 to 5 such as “1 point; bad” and “5 points; very good”. The results are shown in Table 2.

  From the above results, the hot pepper oil of the comparative example obtained by distilling only the hot pepper oil under reduced pressure was insufficiently deodorized and had a flavor and odor peculiar to the hot pepper oil.

  On the other hand, the pepper oil of the example obtained by adding a medium-chain saturated fatty acid triglyceride to the pepper oil and performing distillation under reduced pressure hardly shows the flavor and odor peculiar to the pepper oil, and has a good taste and taste. It was.

(Oxidation stability test)
Peroxide value (initial value) of untreated capsicum oil (reference example) and capsicum oil of examples according to the standard fat analysis method 2.4.4.1-86 established by Japan Oils and Fats Chemical Society, and The peroxide value was measured after 0.3 g of each pepper oil was collected in an open petri dish and stored for 7 days in a thermostat at 63 ° C. The results are shown in Table 3.

  From the above results, the capsicum oil of the examples shows little change in oxidative stability compared to the untreated capsicum oil (reference example), and the oxidative stability does not deteriorate by the deodorizing treatment of the present invention. I understood. In addition, the hue was hardly changed as compared with the untreated pepper oil, and it was confirmed that the carotenoid pigment was not deteriorated.

  Therefore, according to this invention, a hydrophilic unpleasant odor component can be removed and the taste and flavor of vegetable oil can be improved, without impairing an active ingredient derived from a plant.

  According to the present invention, since the odor and flavor can be improved without impairing the active ingredients and functional ingredients of the vegetable oil, for example, when this vegetable oil is added to a food or drink, the original flavor of the food or drink is impaired. It can be set as the food-drinks containing the active ingredient which vegetable oil has, without letting.

It is a GC / MS analysis result of the odor component of untreated pepper oil. It is a GC / MS analysis result of the odor component of the pepper oil of a comparative example. It is a GC / MS analysis result of the odor component of the pepper oil of an Example. It is a comparison of the odor component residual rate of the pepper oil of an Example and a comparative example. It is a schematic diagram of the deodorizing apparatus used for the deodorizing process of vegetable oil by this invention.

Claims (10)

  After obtaining a mixed oil and fat of a raw vegetable oil (a) that contains a hydrophilic volatile component and an unpleasant odor component as an odor component, and other edible oil and fat (b), the mixed oil and fat is adsorbed in the gas phase. A method for producing a deodorized vegetable oil, characterized by performing distillation under reduced pressure while holding the agent.   The deodorized product according to claim 1, wherein the edible fat / oil (b) is added to the raw vegetable oil (a) obtained by pressing, extracting, or distilling a plant raw material to obtain the mixed fat / oil. A method for producing vegetable oil.   The production of the deodorized vegetable oil according to claim 1, wherein after adding the other edible fat (b) to the plant raw material of the raw vegetable oil (a), the mixed fat is obtained by pressing, extracting or distilling. Method.   The hydrophilic volatile component that gives an unpleasant odor was selected from hexanal, 2-hexanal, isobutyric acid, isovaleric acid, n-valeric acid, 2-methylbutanoic acid, isocaproic acid, and amyl n-isobutyrate. It is 1 or more types, The manufacturing method of the deodorized vegetable oil as described in any one of Claims 1-3.   The deodorized vegetable oil according to any one of claims 1 to 4, wherein the raw vegetable oil (a) is an unrefined vegetable oil that is a hydrophilic volatile component and has not been subjected to removal of an unpleasant odor component. Manufacturing method.   The method for producing a deodorized vegetable oil according to any one of claims 1 to 5, wherein a pepper oil is used as the raw vegetable oil (a).   Examples of the other edible fats and oils (b) include paraffin oil, liquid paraffin, vaison oil, turtle oil, soybean oil, perhydrosqualene, sweet almond oil, calophyllum oil, coconut oil, grape seed oil, corn oil, and arala. Oil, rapeseed oil, sunflower oil, cottonseed oil, apricot oil, castor oil, avocado oil, jojoba oil, olive oil, cereal germ oil, saturated fatty acid triglyceride, lanolinic acid ester, oleic acid ester, lauric acid ester, stearic acid ester, isopropyl Myristate, isopropyl palmitate, butyl stearate, hexyl laurate, diisopropyl adipate, isononyl isonanoate, 2-ethylhexyl palmitate, 2-hexyldecyl la 2-octyldecyl palmitate, 2-octyldodecyl myristate, 2-octyl dodecyl lactate, 2-diethylhexyl succinate, diisostearyl malate, glycerin triisostearate, diglycerin triisostearate, myristin Selected from acids, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, isostearic acid, cetanol, stearyl alcohol, oleyl alcohol, linoleyl alcohol, linolenyl alcohol, isostearyl alcohol, octyldodecanol The method for producing a deodorized vegetable oil according to any one of claims 1 to 6, wherein at least one kind is used.   The manufacturing method of the deodorized vegetable oil of Claim 7 using the edible oil and fat which is a hydrophilic volatile component and does not contain the component which gives an unpleasant odor substantially as said other edible oil and fat (b).   The mixed oil or fat according to any one of claims 1 to 8, wherein the mixed oil or fat contains 10 to 1000 parts by mass of the other edible oil or fat (b) with respect to 100 parts by mass of the raw vegetable oil (a). A method for producing deodorized vegetable oil. The method for producing a deodorized vegetable oil according to any one of claims 1 to 9, wherein the vacuum distillation is performed under conditions of a pressure of 1.3 x ^10-3 MPa or less and a temperature of 20 to 100C for 1 to 24 hours. .