JPH06299188A - Method for improving fats and oils - Google Patents

Abstract

PURPOSE:To decolorize and deodorize fats and oils, colored or having off-flavor or unpleasant smell and produced in a step for thermally extracting the fats and oils from animal tissues. CONSTITUTION:Fats and oils, colored or having off-flavor such as scorch smell are filtered through a polyolefinic micro-filtration membrane to afford decolorized fats and oils without the off-flavor. Thereby, the fats and oils, colored or having the scorch smell can be decolorized and deodorized.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for improving fats and oils. Since oils and fats collected from animals are colored and have an offensive odor depending on the heating at the time of extraction, the type of raw material, and the freshness, oils and fats that are colored and have these offensive odors removed by a membrane treatment are produced.

[0002]

2. Description of the Related Art Oils and fats are important food ingredients as well as proteins and carbohydrates, and play a large role in nutrition and deliciousness, and are produced from plants and animals.

Animal fats and oils are generally obtained by heating animal adipose tissue. In this heating step, the fats and oils are colored brown, or the fats and oils are not accompanied, and flavors such as burnt odor occur. In addition, unpleasant odor may be present in the oil or fat itself.

When oils and fats are used for food applications, their scent and color are often a problem.

For example, for the fats and oils used for instant ramen soups and snacks, flavors with the characteristics of the raw materials are preferred, and in some cases various seasoning flavors are added to improve the taste in many cases. However, if the fats and oils used have an unpleasant burnt odor, not only the flavors of the fats and oils themselves are impaired, but also the flavoring by the seasoning flavors may be disturbed.

[0006] Regarding the color, when oils and fats are used for soups, dressings, etc. and they are markedly colored, their value as food is reduced.

Therefore, decolorization and deodorization of unpleasant odors are important problems in the production of edible oil.

In the production of edible oils, decolorization is generally carried out with activated clay. In addition, fats and oils (Koshobo, 19
(1991, 44, 522, p. 61)
There is also known a method of increasing decolorization efficiency by using activated clay and activated carbon in combination. Here, activated clay and activated carbon 8
The method of mixing at 5:15 and treating at 90 ℃ is introduced.

Deodorization can be performed using activated carbon.

[0010]

[Problems to be Solved by the Invention] However, a large amount of waste is produced after use of activated carbon or a mixture of activated carbon and activated clay, and it takes time to dispose. In addition, there is concern about environmental pollution due to discarded activated carbon. In addition, the treated oil and fat is absorbed in a large amount in the waste cake, resulting in a poor yield. Therefore, a method of decolorizing and deodorizing fats and oils that does not produce waste and has a good yield is desired.

[0011]

As a result of various studies to solve the above-mentioned problems, the inventors of the present invention have completed the present invention.

The present invention relates to an efficient method for decolorizing and deodorizing fats and oils which is not waste.

That is, in the present invention, a decolorized oil or fat having no burning odor on the filtrate side can be obtained by performing filtration with a polyolefin-based microfiltration membrane.

The microfiltration membrane used is a microfiltration module PSP-003, PSP-013, PMP-003, PMP-0 manufactured by Asahi Kasei.
13, PSP-103, PSP-113, PMP-102, PMP-113, PSV-303, PSV-31
3, PMV-302, PMV-313, PMP-302, PMP-313, etc. can be used, but products of other companies can also be used as long as they are polyolefin-based membranes.

The form of the membrane may be any of flat membrane type, hollow fiber type and spiral type.

[0016]

[Embodiment 1] The present invention will be described in detail below with reference to an embodiment. 3 t of pork fat (including visceral fat) was placed in a kettle in which 1 t of pork oil was added beforehand as bedding oil, and heated to 140 ° C for about 3.5 hours. After the heating was completed, the coarse dust was separated from the extracted fats and oils by a percolator, and filtration was performed by a filter press to remove fine residues contained in the fats and oils to obtain 1.5 t of pork oil.

The pork oil thus produced was filtered through a polyolefin-based microfiltration membrane. First, a desktop type filtration device for pencil type modules "PS-24001"
A pencil type module PMP-013 was attached to (Asahi Kasei Co., Ltd.), 100 ml of ethyl alcohol was passed through the system, and the inside of the module and the system of the apparatus were replaced with alcohol. This treatment with ethyl alcohol was repeated 3 times. After that, the inside of the module and the inside of the system were replaced with hexane.

Melt the pork oil at 50 ° C., wash the inside of the module and system with pork oil until the odor of hexane is completely removed, and add 100 g of pork oil to an inlet pressure of 1.0 kgf / c.
It was filtered at 50 ° C. with m ² and outlet pressure of 0.5 kgf / cm ² . The filtrate is
The filtration was stopped after reaching 50 g.

After the completion of filtration, the degree of decolorization was evaluated, and the decolorization rate was 43%. The decolorization rate here is (1
-OD at 430 nm of filtered solution / OD at 430 nm of unfiltered solution) x 100.

The odor was evaluated by five panelists and the pre-filtration liquid and the filtration liquid were compared. As shown in Table 1, all the kogation odors of the pre-filtration liquid were removed by the filtration liquid. It was evaluated.

[Table 1]

[0021]

[Example 2] 3 t of chicken buttocks fat was placed in a kettle in which 1 t of chicken oil had been placed in advance and heated to 140 ° C for about 3.5 hours. After the heating was completed, the coarse dust and the extracted fat and oil were separated by a percolator, and filtered with a filter press to remove fine residues contained in the fat and oil to obtain 1.6 t of chicken oil chicken fat.

The chicken il thus produced was filtered through a polyolefin-based microfiltration membrane. First, a desktop type filtration device for pencil type modules "PS-24001"
A pencil type module PMP-013 was attached to (Asahi Kasei Co., Ltd.), 100 ml of ethyl alcohol was passed through the system, and the inside of the module and the system of the apparatus were replaced with alcohol. This treatment with ethyl alcohol was repeated 3 times. After that, the inside of the module and the inside of the system were replaced with hexane.

[0023] Chicken oil was dissolved by heating at 50 ° C, and the module and system were washed with chicken oil until the odor of hexane was completely removed, and 100 g of chicken yl was introduced at an inlet pressure of 1.0 kgf / c.
Filtration was performed at m ² and outlet pressure of 0.5 kgf / cm ² . 50 filtrate
The filtration was stopped after reaching g.

After the completion of filtration, the degree of decolorization was evaluated and the rate of decolorization was 32%. The decolorization rate here is (1
-OD at 430 nm of filtered solution / OD at 430 nm of unfiltered solution) x 100.

Further, the odor was evaluated by five panelists, and the pre-filtration liquid and the filtration liquid were compared, and as shown in Table 2, it was found that the kogation odor of the pre-filtration liquid was removed by the filtration liquid in all of them. evaluated.

[Table 2]

[0026]

As described above, according to the present invention, a colored waste oil having a burnt odor is used as a new waste material by using a microfiltration membrane and activated carbon or a mixture of activated carbon and activated clay. It is possible to decolorize and remove kogation odor without producing.

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Claims (2)

[Claims] 1. A decolorizing method, which comprises filtering oils and fats through a polyolefin-based microfiltration membrane. 2. A method for improving flavor, which comprises filtering an oil or fat with a polyolefin microfiltration membrane.