TWI556744B - Manufacture of grease - Google Patents

Description

Method for producing fats and oils

The present invention relates to a method for producing a fat or oil.

In recent years, various attempts have been made to improve the flavor and stability of fats and the like. The low quality problems such as the flavor and stability of oils and fats are related to many factors, and corresponding methods for various factors have also been proposed. In addition, it is present in oils and fats and is regarded as a trace component related to physiological activity, and related research reports have also been proposed.

Examples of the trace component in such fats and oils include dehydrin, 3-chloro-1,2-propanediol, and fatty acid esters of these minor components. Regarding these ingredients, it has been pointed out that there may be nutritional problems. In general fats and oils, the content of these trace components is about several ppm to 10 ppm, and the content in this range is considered to be a problem of no safety. However, there is an increasing demand for safer fats and oils, and therefore, many methods for reducing the amount of deglycerin in fats and oils have been proposed.

It is known that deglycerin or the like in fats and oils is particularly increased by performing a deodorization step under high temperature conditions. For example, Patent Document 1 discloses a method for deodorizing a glyceride composition containing a component such as glycidol at a low temperature of 100 to 240 ° C. To reduce the components such as deglycerin in the glyceride composition. Further, a method is disclosed in Patent Document 2, and also with patent documents. 1 has the same purpose, the method is to deodorize the grease at a temperature of 190 to 230 °C.

However, if the deodorization treatment is carried out under the above-described temperature conditions, the effect of not being able to completely remove the residual pesticide and the increase in the acid value may be adversely affected by the quality of the oil and fat. Therefore, it is desirable to propose a method which can suppress an increase in substances such as deglycerin in fats and oils even if the deodorization step is carried out at a higher temperature.

[Previous Technical Literature] (Patent Literature)

Patent Document 1: Japanese Unexamined Publication No. 2011-074358

Patent Document 1: Japanese Laid-Open Patent Publication No. 2012-147436

The present invention has been made in view of such circumstances, and an object of the invention is to provide a production method capable of suppressing an increase in components such as dehydration glycerin in fats and oils such as oils and fats, even if the deodorization step is carried out under high temperature conditions.

The present inventors have intensively studied in order to solve the above problems, and have found that even if the deodorization step is carried out under high temperature conditions, the grease can be reduced in contact with the water vapor in the tray of the tray deodorizing device under predetermined conditions. The present invention is completed by components such as deglycerin produced in fats and oils. Specifically, the present invention provides the following techniques.

(1) A method for producing a fat or oil, comprising the step of deodorizing a fat or oil under the following conditions: a tray-type deodorization at a temperature exceeding 230 ° C at a vacuum of 150 to 700 Pa In the tray of the apparatus, the fat and oil are brought into contact with the water vapor for 30 to 180 minutes, and the amount of the water vapor is 3.0 to 8% by mass with respect to the fat or oil in the tray.

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

According to the present invention, it is possible to provide a production method capable of suppressing an increase in components such as dehydration glycerin in fats and oils such as oils and fats, even if the deodorization step is carried out under high temperature conditions.

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

The manufacturing method of the present invention comprises a step of bringing grease into contact with water vapor in a tray of a tray type deodorizing apparatus under prescribed conditions.

[Tray type deodorizer]

The so-called deodorization step is a step of heating the fat and oil under reduced pressure to perform steam distillation, and removing the odor component or the taste component which is not favored in the edible fat. As the deodorizing means for realizing such a deodorizing step, for example, a batch type, a semi-continuous type, a continuous type or the like is known. Further, various deodorizing devices such as a Girdler type, a COMPRO type, a COMPRO-MIURA type, and a column type are known depending on the structure. In the present invention In the following, the Girdler type, COMPRO type, and COMPRO-MIURA type deodorizing apparatus in various deodorizing apparatuses are referred to as "tray type deodorizing apparatus". The "tray type deodorizing apparatus" in the present invention does not include a column type deodorizing apparatus equipped with a film type tubular string having a regular packing.

The Girdler type deodorizing device is provided with a tray structure in an upright cylindrical vacuum tower, and the vacuum tower is called a single shell. Examples of the tray in the deodorizer include a preheating tray, a heating tray, one or more deodorizing trays, a heat recovery tray, a cooling tray, and the like. The grease introduced into the deodorizing device is heated by the preheating tray and the heating tray, and then heated and deodorized in a deodorizing tray under reduced pressure. The deodorized fat and oil are cooled by the cooling tray, and are recovered as deodorized fat.

The COMPRO type or COMPRO-MIURA type deodorizing apparatus has a set which is erected side by side with two sheets in the deodorizing tray. Further, a water vapor injecting pipe is provided below the thin plate. When the lower surface of the thin plate is immersed in the oil and the like, and heated under reduced pressure, and water vapor is blown in, the oil and the water vapor are diffused together on the surface of the thin plate to form a film, and the fat and oil are deodorized during this period. In addition to the deodorizing tray, both the COMPRO type and the COMPRO-MIURA type deodorizing apparatus are the same as the Girdler type, and have a preheating tray, a heating tray, a heat recovery tray, and the like.

According to the results of the review by the present inventors, the following phenomenon has been found: in the above-described tray deodorizing apparatus, when the amount of the oil and fat contained in the tray is deodorized in the presence of a predetermined amount of steam, even if it exceeds 230 ° C Under such high temperature conditions, an increase in the amount of deglycerin or the like in the fat or oil can also be suppressed. The details of the deodorizing conditions in the manufacturing method of the present invention will be detailed later. Said.

In the tray type deodorizing apparatus which can be used in the present invention, the Girdler type deodorizing apparatus is not particularly limited, and for example, a single-shell type apparatus in which a vacuum tower is partitioned by a tray (see Fig. 1) Further, a plurality of (two or more) single shells are formed in the vacuum tower, and the plurality of single shells respectively function as a double-shell type device (refer to FIG. 2) which functions as a tray; and the combined single-shell type and double-shell type are formed. The combined shell type device and the like. These Girdler-type deodorization devices have different differences in terms of thermal efficiency and ease of maintenance of the device, depending on the type. However, such a difference does not have a significant effect on the effect of the present invention for suppressing the increase in components such as deglycerin.

In the tray type deodorizing apparatus which can be used in the present invention, the COMPRO type or the COMPRO-MIURA is not particularly limited, and examples thereof include a tray in which the trays are arranged side by side, or a tray in which the trays are vertically side by side. Wait.

In the invention, a semi-continuous type, a continuous type, or a combination of these types may be used regardless of which type of tray type deodorizing apparatus is used. In the semi-continuous deodorizing device, a valve is provided on each tray, and the structure is such that the grease between the trays is not easily mixed. On the other hand, in the continuous deodorization apparatus, all the trays are connected to each other, and the structure in which the oil and fat is continuously supplied to the deodorization apparatus is provided.

[deodorization conditions]

In the production method of the present invention, the deodorization step is carried out under the following conditions. At a temperature exceeding 230 ° C, in a tray of a tray type deodorizing device with a vacuum of 150 to 700 Pa, the grease and water vapor are brought into contact with 30 to 180 In the minute, the amount of the water vapor (the total amount of the water vapor blown into the deodorizing device under the temperature conditions described later) is 3.0 to 8% by mass based on the fat or oil in the tray.

[temperature condition]

The "temperature condition exceeding 230 ° C" in the present invention means that the tray of the tray type deodorizer has a temperature of more than 230 ° C in a tray such as a heating tray, one or more deodorizing trays or a heat recovery tray. The temperature condition of any or all of the grease, but the temperature conditions do not include the temperature conditions in the preheating tray and the cooling tray. Further, the temperature condition in the present invention is preferably 235 to 265 ° C, more preferably 235 to 260 ° C.

[Amount of water vapor]

In the present invention, the amount of water vapor in contact with the oil and fat under the above temperature conditions is 3.0 to 8% by mass, preferably 3.5 to 5% by mass, based on the fat or oil in the tray. More preferably, it is 3.5 to 4% by mass. This value is a higher value than 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 deodorization is carried out in the presence of such a large amount of water vapor, and even if deodorization is carried out at a temperature exceeding 230 ° C, an increase in components such as deglycerin in fats and oils can be suppressed.

[Contact time]

In the present invention, in the tray of the tray deodorizing device, the grease is brought into contact with the water vapor for 30 to 180 minutes under the above temperature conditions, preferably the grease is brought into contact with the water vapor for 40 to 170 minutes, and more preferably the grease is When the water vapor is in contact for 60 to 170 minutes, it is best to contact the grease with water vapor for 60 to 100 minutes. The contact time means that the tray of the tray type deodorizing device contains high temperature oil The total contact time of the grease tray. The tray containing high-temperature grease is a heating tray, one or more deodorizing trays, a heat recovery tray, and the like. The contact time in the preheating tray, the cooling tray, and the like in which the grease does not come into contact with the water vapor under the above temperature conditions is not included in the contact time.

The contact time may be continuous or discontinuous, and the total contact time is the contact time. In the contact time, when the grease and the steam are brought into contact with the tray, an increase in components such as deglycerin in the fat or oil can be suppressed.

[decompression conditions]

The decompression condition of the deodorization step in the present invention is a vacuum of 150 to 700 Pa, preferably a vacuum of 200 to 700 Pa. When the degree of vacuum is within the above range, it is possible to more reliably remove the odor component in the fat or the like and achieve a desired deodorizing effect, which is preferable from the above viewpoint.

Further, the "vacuum degree" in the present invention is marked on the basis of an absolute pressure. When the absolute vacuum is zero, this value indicates the degree of difference between it and the ideal vacuum state (absolute vacuum).

[Oil and Fat Used in the Invention]

The oil and fat used in the production process of the present invention is not particularly limited, and a refined oil which has been treated by a degumming step, a deacidification step, a water washing step or the like can be used, and an unrefined oil can also be used. The method for purifying the oil and fat is not particularly limited, and any one of chemical refining and physical refining may be used. In addition, the chemical refining of the former is a purification method in which crude oil obtained by pressing and extracting a plant as a raw material is subjected to alkaline deacidification treatment. For example, crude oil is degummed, alkaline deacidified, decolorized, dewaxed, deodorized, etc. Refined, this is a method of purifying refined oil. The latter physical purification method is a purification method that does not perform alkaline deacidification treatment on crude oil with respect to the chemical refining method. For example, crude oil is purified by degumming treatment, deacidification treatment, decolorization treatment, deodorization treatment, etc., without using an alkaline substance, such as distillation, and is a method for producing a refined oil. The oil and fat used in the present invention is preferably one which removes a considerable degree of impurities, and it is preferred to use RBD (Refined Bleached Deodorised) oil obtained by physical purification, deacidification step, decolorization step and deodorization step.

The type of the fat or oil used in the production method of the present invention is not particularly limited, and examples thereof include rapeseed oil, soybean oil, rice oil, safflower seed oil, grape seed oil, sunflower oil, wheat germ oil, corn oil, and cottonseed oil. , sesame oil, peanut oil, linseed oil, eucalyptus oil, olive oil, palm oil, coconut oil and other vegetable oils, and blended vegetable oils of two or more of the above oils; or palm olein, palm hard Fatty oil (Palm stearin), palm super olein, palm mid-fraction, etc., edible separation oil isolated from the above vegetable oil; or hydrogenated oil, transesterified oil, etc. of the vegetable oil In addition to this, it is also possible to use an edible oil obtained directly by a transesterification reaction, such as a medium chain fatty acid triglyceride.

[Oil and Fat obtained by the production method of the present invention]

According to the production method of the present invention, a fat or oil can be obtained, and the content of deglycerin or the like in the oil or fat, such as a glycidyl fatty acid ester, is reduced. The content of deglycerin fatty acid ester in fats and oils is "Generalized Method to Quantify Glycidol Fatty Acid Esters in Edible Oils" (Masukawa et al., J Am Oil Chem Soc (2011) 88: 15-21) Quantify the criteria.

Moreover, the fats and oils obtained by the manufacturing method of the present invention can suppress the adverse effect on the flavor of oils and fats, such as an increase in acid value, by performing a deodorization step at a temperature exceeding 230 °C.

The oil and fat obtained by the production method of the present invention can also be used as an oil and fat product (processed fat, powder, fat, etc.) after moderate processing. According to the invention, it is possible to suppress an increase in components such as deglycerin contained in fats and oils such as oils and fats.

(Example) [Example 1 and Comparative Examples 1 to 3]

RID palm oil (manufactured by Nisshin Olympus Group Co., Ltd.) was subjected to deodorization treatment using a Girdler-type deodorizing device (A) as a tray type deodorizing device under the conditions described in Table 1. The Girdler-type deodorizing device (A) has a preheating tray, a heating tray, a plurality of deodorizing trays, a heat recovery tray, a cooling tank, and the like.

In addition, the "temperature" in the table means the maximum temperature of the grease contained in the tray (heating tray, deodorizing tray, or heat recovery tray) in the deodorizing apparatus.

The "time" in the table refers to the state in which the water vapor is blown into the tray (heating tray, deodorizing tray, or heat recovery tray) contained in the deodorizing device, and the temperature in the tray exceeds 230 ° C. time.

The "water vapor blowing amount" in the table refers to the amount of water vapor that is blown into the tray (heating tray, deodorizing tray or heat recovery tray) with respect to the grease in the deodorizing device. And "the amount of water vapor intrusion (over 230 ° C)" means, in particular, In the odorizing device, the amount of water vapor blown into the tray (heating tray, deodorizing tray, or heat recovery tray) relative to the grease is the total amount of water vapor blown in a state where the temperature condition exceeds 230 °C.

The "%" in the table indicates "% by mass".

[Determination of fatty acid esters of deglycerin]

Regarding the deodorized oil, the total amount of the fatty acid ester of the deglycerin is "Generalized Method to Quantify Glycidol Fatty Acid Esters in Edible Oils" (Masukawa et al., J Am Oil Chem Soc (2011) 88: 15-21) Based on the measurement.

[Evaluation]

Moreover, the fats and oils after the deodorization treatment were evaluated based on the following indexes.

[flavor evaluation]

The fat was contained in the mouth and evaluated on the basis of the following criteria. In addition, between 4 and 5, it is represented by 4+.

5: no oil consumption, very good (qualified)

4: almost no oil consumption, good (qualified)

3: Some oil is odorous, but it can still be used for food (qualified)

2: It has oil consumption and is not suitable for food use (failed)

1: Strong fuel consumption, unsuitable flavor (failed)

[chroma]

The chromaticity is measured based on the Lovibond method of the "Base Oil Analysis Test Method 2.2.1.1." prepared by the Japan Oil Chemical Association. And use the Lovibond colorimeter (using 133.4mm cell, F type, A temperature measuring device (manufactured by Tintometer Co., Ltd.) was used as a measuring device.

[acid price]

It was determined based on the "Base Oil Analysis Test Method 2.3.1-1996 Acid Price" prepared by the Japan Oil Chemistry Association.

[Tocopherol content]

It was determined based on the "Base Oil Analysis Test Method 2.4.10-2003 Tocopherol (fluorescent detector - high performance liquid chromatography)" edited by the Japan Oil Chemistry Association.

[Refer to double bond reproductive phenol concentration]

It was measured based on the "Standard Oil Analysis Test Method 2.4.10-2003 Tocopherol (fluorescent detector - high performance liquid chromatography)" edited by the Japan Oil Chemistry Association.

[trans acid]

It was measured on the basis of the AOCS (American Official Chemists' Society) legal method "Ce 1f-96".

As shown in Table 1, in the fats and oils after the deodorization treatment based on the conditions of the present invention, the content of the fatty acid ester of the deglycerin was lowered.

[Examples 2 to 9 and Comparative Examples 4 to 12]

RBD palm oil (produced by Nissin Aoliyou Group Co., Ltd.) or RBD palm oleic acid oil (iodine price (IV) 65: manufactured by Nisshin Olympus Group Co., Ltd.), using Girdler-type deodorization device (B) As a tray type deodorizer, the deodorization treatment was performed under the conditions described in Table 2 or Table 3. The Girdler-type deodorizing device (B) has a preheating tray, a heating tray, a plurality of deodorizing trays, a heat recovery tray, a cooling tank, and the like.

In addition, the terms in Table 2 and Table 3 have the same definitions as Table 1.

The oils and fats after the deodorization treatment were subjected to the same review for Example 1 and Comparative Examples 1 to 3. The results are shown in Tables 2 and 3.

As shown in Tables 2 and 3, the fatty acid ester content of the dehydrated glycerin in the oil and fat after the deodorization treatment was reduced to 7.5 ppm or less based on the conditions of the present invention. Moreover, based on the conditions of the present invention, the oil and fat after the deodorization treatment is suppressed, and the acid value increase is suppressed, and the unfavorable influence on the flavor of the oil and fat is also suppressed.

Fig. 1 is a schematic view showing a tray type deodorizing apparatus (Girdler type single-shell type deodorizing apparatus).

Fig. 2 is a schematic view showing a tray type deodorizing device (Girdler type double-shell type deodorizing device).

Claims (2)

A method for producing a fat or oil, comprising the steps of: obtaining an RBD oil, wherein the RBD oil is obtained by performing a deacidification step, a decolorization step, and a first deodorization step which are physically refined; And performing the second deodorization step of the step of obtaining the RBD oil, and performing the second deodorization step on the fat or oil composed of the RBD oil under the following conditions; wherein the condition is: over 230 Under the temperature condition of °C, in the tray of the tray type deodorizer, the grease is brought into contact with the water vapor for 30 to 180 minutes at a vacuum of 150 to 700 Pa, and the amount of the water vapor is relative to the grease in the tray. 3.4~8 mass%. The method for producing a fat or oil according to claim 1, wherein the tray is at least one of a heating tray, a deodorizing tray, and a heat recovery tray.