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WO2013145397A1 - Method for manufacturing glyceride composition - Google Patents

Method for manufacturing glyceride composition Download PDF

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Publication number
WO2013145397A1
WO2013145397A1 PCT/JP2012/076794 JP2012076794W WO2013145397A1 WO 2013145397 A1 WO2013145397 A1 WO 2013145397A1 JP 2012076794 W JP2012076794 W JP 2012076794W WO 2013145397 A1 WO2013145397 A1 WO 2013145397A1
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WO
WIPO (PCT)
Prior art keywords
glyceride composition
oil
water vapor
mass
glyceride
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Application number
PCT/JP2012/076794
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French (fr)
Japanese (ja)
Inventor
一郎 日▲高▼
明子 佐々木
西山　佳孝
勇馬 小笠
浩 平井
Original Assignee
日清オイリオグループ株式会社
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Publication of WO2013145397A1 publication Critical patent/WO2013145397A1/en

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Classifications

    • 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
    • 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
    • C11B3/12—Refining fats or fatty oils by distillation
    • C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam

Definitions

  • the present invention relates to a method for producing a glyceride composition.
  • Patent Document 1 a glyceride fatty acid ester or the like in a glyceride composition is obtained by deodorizing a glyceride composition containing 3-chloropropane-1,2-diol or the like under a specific temperature condition.
  • a method of reducing is disclosed.
  • Patent Document 2 discloses a re-refined palm having a specific flavor and having a good flavor by further performing a decoloring treatment and a deodorizing treatment on a refined palm soft oil subjected to at least a deodorizing treatment.
  • a method for obtaining a soft oil is disclosed.
  • the refined fats and oils are generally stored at a low temperature.
  • a “returning substance” that causes deterioration of the flavor of fats and oils is generated during low-temperature storage.
  • the details of the “returning substance” are not known, the presence of this substance in the refined fat and oil causes the flavor of the fat and oil to return to the state prior to purification, resulting in a flavor deterioration called “returning odor”. It is.
  • RBD oil refined Bleached Deodorized
  • the present invention has been made in view of the circumstances as described above, and provides a method for suppressing the deterioration of the flavor of fats and oils during storage at low temperatures.
  • the present inventors have found that by decolorizing the raw glyceride composition while blowing a predetermined amount of water vapor under reduced pressure conditions, it is possible to suppress the production of “returning substances” that occur during storage at low temperatures, and the present invention. It came to complete. Specifically, the present invention provides the following.
  • a decolorization step of decolorizing the raw glyceride composition while blowing steam under reduced pressure conditions, and in the steam blowing, 0.3% by mass or more of water vapor with respect to the total mass of the raw glyceride composition A method for producing a glyceride composition, which is blown into the raw material glyceride composition.
  • the glyceride is an ester bond of 1 to 3 fatty acids to glycerin.
  • triacylglycerol which is the main component of fats and oils
  • diglyceride diacylglycerol
  • monoglyceride monoacylglycerol
  • the production method of the present invention is characterized by including a decolorization step of decolorizing the raw glyceride composition while blowing a predetermined amount of water vapor under reduced pressure.
  • the flavor deterioration of fats and oils may be caused by the following mechanism. That is, in the decolorization process of fats and oils, peroxides having hydroperoxide groups (—OOH) present in the fats and oils are decomposed when heated in the presence of clay or the like to produce 2-nonenal.
  • the inventors of the present invention have identified that 2-nonenal and / or its derivative produced in the decolorization step is one of the substances that cause the flavor deterioration of fats and oils during low-temperature storage, that is, one of the “returning substances”. It was also found that 2-nonenal and / or its derivatives once produced in the decolorization process remained in the oil even after further deodorization process.
  • the raw 2-glyceride composition is decolorized while blowing a predetermined amount of water vapor under reduced pressure conditions, so that the generated 2-nonenal is converted into the raw material glyceride composition by water vapor. It was found to be removed from As a result, it is possible to obtain a glyceride composition in which the return odor is suppressed even during low-temperature storage.
  • the raw glyceride composition is decolored while steam is blown into the raw glyceride composition described below under reduced pressure.
  • blowing steam In blowing water vapor, 0.3% by mass or more of water vapor is blown into the raw glyceride composition with respect to the total mass of the raw glyceride composition.
  • the amount of water vapor in the blowing of water vapor is 0.3 mass% to 2.0 mass%, 0.3 mass% to 1.5 mass%, 0.5 mass% to 1 mass with respect to the total mass of the raw glyceride composition. It may be in the range of 5% by mass.
  • the amount of water vapor in the steam blowing is less than 0.3% by mass, the removal effect of 2-nonenal may not be sufficient.
  • the amount of water vapor in the blowing of water vapor exceeds 2.0% by mass, the hydrolysis of the raw material glyceride composition is promoted, or the raw material glyceride composition is scattered by an excessive amount of water vapor, and the resulting glyceride composition is recovered. There is a possibility that the amount will decrease (that is, the yield rate will decrease).
  • the above-mentioned steam blowing is performed under reduced pressure conditions.
  • the depressurization condition of the decoloring step in the present invention may be a vacuum degree of 0.1 to 100 Torr, and preferably a vacuum degree of 1 to 20 Torr. It is preferable that the degree of vacuum is in the above range from the viewpoint of further enhancing the effect of removing 2-nonenal by blowing water vapor.
  • 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.
  • the temperature condition of the decoloring step in the present invention may be such that the temperature (oil temperature) of the raw glyceride composition may be 90 to 180 ° C., preferably 95 to 140 ° C. It is preferable that the temperature of the raw glyceride composition is 180 ° C. or lower in that hydrolysis of the raw glyceride composition is suppressed and a decrease in the amount of recovered glyceride composition (that is, yield) can be suppressed. It is preferable that the temperature of the raw glyceride composition is 90 ° C. or higher because the decoloring effect can be maintained and further improved.
  • conditions in the decolorization step are not particularly limited, and may be conditions used in a normal method for producing fats and oils. For example, after adding clay such as acid clay, activated clay or alkali clay to the glyceride composition, it may be heated for 15 to 30 minutes. After the decolorization is completed, the white clay can be removed by filtration or the like to obtain a decolorized oil.
  • clay such as acid clay, activated clay or alkali clay
  • the temperature condition in the deodorization step the temperature condition used in the usual method for producing fats and oils can be used.
  • it may be 180 to 270 ° C., preferably 210 to 250 ° C., more preferably 215 to 245 ° C.
  • the deodorization time may be 15 to 150 minutes, preferably 40 to 100 minutes.
  • the glyceride composition is obtained by decolorizing the raw glyceride composition under the above conditions.
  • Refined oil may be used and non-refined oil may be used.
  • the glyceride composition obtained from the production method of the present invention preferably suppresses the production of “returning substance” even after low-temperature storage, regardless of whether the raw glyceride composition is a refined oil or a non-refined oil. Yes.
  • Examples of the refined oil include 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, Edible oils such as sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, mixed vegetable oils mixed with two or more of these, or palm olein, palm stearin, palm super olein, palm mid fraction, etc.
  • edible oils produced by a direct esterification reaction such as medium-chain fatty acid triglycerides can be used.
  • vegetable oils with an elevated melting point of 10 ° C or higher especially palm oils (palm oil, palm kernel oil, palm olein, palm stearin, palm super olein, palm mid fraction, etc.) And its fractionated oils are preferred.
  • save by a "returning substance” can be preferably suppressed also in the blend fats and oils which mix
  • Plant oil purification methods include chemical refining (chemical refining) and physical refining (physical refining), and any refining method may be used.
  • the former chemical refining is a method usually used for refining vegetable oils. Crude oil obtained by squeezing and extracting the plant as raw material is degummed, deoxidized, decolorized, and dewaxed. After being deodorized, it is refined and becomes refined oil.
  • the latter physical refining is a method that is often performed with palm oil, palm oil or the like, and crude oil obtained by pressing palm or palm as a raw material is degummed, decolorized, or deoxidized. After being deodorized, it is refined and becomes refined oil.
  • the glyceride composition obtained by physical refining is called RBD oil (Refined Bleached Deodorized).
  • Whether the return odor of the glyceride composition obtained by the production method of the present invention is suppressed can be confirmed by the following method. 20 to 70 g of the glyceride composition is taken into a 100 ml sample bottle, sealed and stored in a cool dark place at 5 ° C. After storage (for example, after storage for 7 days), take out the sample bottle, dissolve it by heating at 50 to 80 ° C, and perform sensory evaluation (determination of deterioration odor or return odor) with a few grams in the mouth. .
  • the glyceride composition is separated into a head space vial, and a volatile substance generated when heated at 50 to 100 ° C. for 30 to 100 minutes is adsorbed by an adsorbent.
  • the adsorbent is reheated at 200 to 250 ° C. for 1 to 10 minutes at the gas chromatography inlet, and the volatile substance is applied to the gas chromatography column.
  • each isolated component is detected with a detector in a column, and 2-nonenal is identified, and then quantified with a reagent manufactured by Wako Pure Chemical Industries (Wako First Grade).
  • the amount of 2-nonenal produced in the resulting glyceride composition is, for example, 30 ppm or less immediately after the decolorization step.
  • the amount of 2-nonenal produced in the glyceride composition is, for example, 0.10 ppm or less after 3 days from the deodorization step.
  • Example 1 RBD palm oil (Made in Malaysia or / and Indonesia, mass: 1.7 kg) under reduced pressure in the presence of clay while blowing steam (1.1% by mass with respect to the total mass of RBD palm oil) The decolorization step was performed at 95 ° C. for 20 minutes (about 8 Torr). Subsequently, the white clay was removed by filtration to obtain a glyceride composition of Example 1.
  • the temperature condition indicates the oil temperature of RBD palm oil.
  • Example 2 The decolorization step was performed by the same method as in Example 1 except that the decolorization step was performed at 115 ° C. while blowing water vapor (0.9% by mass with respect to the total mass of RBD palm oil), and the glyceride composition of Example 2 I got a thing.
  • Example 3 The decolorization process is performed at 127 ° C. while blowing water vapor (1.0 mass% with respect to the mass of RBD palm oil), and the decolorization step is performed by the same method as in Example 1, and the glyceride composition of Example 3 Got.
  • Example 4 The decolorization process was performed by the method equivalent to Example 3 except performing a decoloring process at 137 degreeC, and the glyceride composition of Example 4 was obtained.
  • Example 5 The decolorization process is performed at 105 ° C. while blowing water vapor (1.3% by mass with respect to the total mass of RBD palm oil), and the decolorization step is performed in the same manner as in Example 1, and the glyceride composition of Example 5 I got a thing.
  • Example 6 The decolorization process was performed by the same method as in Example 1 except that the decolorization process was performed at 127 ° C. while blowing water vapor (1.1 mass% with respect to the total mass of the RBD palm oil). Next, a deodorizing step was performed at 257 ° C. for 80 to 100 minutes under reduced pressure while blowing water vapor into the obtained glyceride composition, followed by filtration to obtain a glyceride composition of Example 6.
  • Each glyceride composition was dispensed in an amount of 20 to 70 g in a 100 ml sample bottle, sealed, and stored in a cool dark place at 5 ° C. On the 7th day after storage, the sample bottle was taken out and dissolved by heating at 50 to 80 ° C., and then sensory evaluation was performed with a few grams in the mouth. In this case, the five-step evaluation was in accordance with the criteria described in Table 1.
  • Example 1 to 10 g of glyceride compositions of Examples and Comparative Examples were dispensed into headspace vial tubes.
  • the glyceride compositions of Examples 1 to 5 were collected immediately after the decolorization step.
  • Example 6 and Comparative Examples 1 to 3 the samples were collected immediately after the decoloring step, at 3 and 7 days after the deodorizing step.
  • Each glyceride composition thus separated was adsorbed by an adsorbent with volatile substances generated when heated at 50 to 100 ° C. for 30 to 100 minutes.
  • the adsorbent was reheated at 200 to 250 ° C. for 1 to 10 minutes at the gas chromatography inlet, and the volatile substance was applied to a gas chromatography column.
  • each component isolated by the column was detected by a detector to identify 2-nonenal, and then quantified with a reagent manufactured by Wako Pure Chemical Industries (Wako First Grade). The results are shown in Tables 2 and 3.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)

Abstract

To provide a method that reduces degradation of the flavor of an oil/fat when stored at a low temperature. This method for manufacturing a glyceride composition, which contains a bleaching step in which a feedstock glyceride composition is bleached while water vapor is infused into said feedstock glyceride composition under reduced pressure, is characterized in that the amount of water vapor infused into the feedstock glyceride composition constitutes at least 0.3% of the total mass of the feedstock glyceride composition. The amount of water vapor infused into the feedstock glyceride composition may be from 0.3% to 2.0% of the total mass of the feedstock glyceride composition.

Description

グリセリド組成物の製造方法Method for producing glyceride composition
　本発明は、グリセリド組成物の製造方法に関する。 The present invention relates to a method for producing a glyceride composition.
　近年、油脂の風味や安定性を向上させるための試みが種々、なされている。油脂の風味や安定性等の品質の低下には、様々な要素が関係しており、それぞれの要素に応じた油脂の品質の改善方法等が報告されている。また、油脂中に存在する、生理活性に関係すると考えられる微量成分を調整する方法についても多数報告されている。 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 of quality such as the flavor and stability of fats and oils, and methods for improving the quality of fats and oils according to each factor have been reported. In addition, many methods for adjusting trace components present in fats and oils that are considered to be related to physiological activity have been reported.
　例えば、特許文献１には、３－クロロプロパン－１，２－ジオール等を含有するグリセリド組成物を、特定の温度条件にて脱臭処理等することにより、グリセリド組成物中のグリシドールの脂肪酸エステル等を低減する方法が開示されている。また、特許文献２には、少なくとも脱臭処理が施された精製パーム軟質油に、さらに、脱色処理と脱臭処理とを施すことで、特定の色度を有する、良好な風味を備えた再精製パーム軟質油を得る方法が開示されている。また、特許文献３には、規則充填材を具備した薄膜式カラムを用いた精製処理とトレイ式装置を用いた精製処理とを組み合わせて、全構成脂肪酸中のトランス脂肪酸含量が１質量％以下の油脂を精製する方法が開示されている。 For example, in Patent Document 1, a glyceride fatty acid ester or the like in a glyceride composition is obtained by deodorizing a glyceride composition containing 3-chloropropane-1,2-diol or the like under a specific temperature condition. A method of reducing is disclosed. Patent Document 2 discloses a re-refined palm having a specific flavor and having a good flavor by further performing a decoloring treatment and a deodorizing treatment on a refined palm soft oil subjected to at least a deodorizing treatment. A method for obtaining a soft oil is disclosed. Moreover, in patent document 3, the refinement | purification process using the thin film type column which comprised the regular packing material, and the refinement | purification process using a tray type apparatus are combined, and trans-fatty acid content in all the constituent fatty acids is 1 mass% or less. A method for purifying fats and oils is disclosed.
　また、油脂の酸化による劣化に伴う、油脂の風味上好ましくない化合物の生成を抑制するために、一般的に、精製された油脂は低温下で保存される。しかし、特にパーム系油脂に関しては、低温保存時において、油脂の風味の劣化を引き起こす「戻り物質」が生成することが知られている。「戻り物質」に関して、詳細は知られていないものの、この物質が、精製された油脂中に存在することにより、油脂の風味が精製前の状態に戻り、「戻り臭」と呼ばれる風味劣化が引き起こされる。 In addition, in order to suppress the formation of compounds that are unfavorable in the flavor of fats and oils due to deterioration due to oxidation of the fats and oils, the refined fats and oils are generally stored at a low temperature. However, it is known that especially for palm-based fats and oils, a “returning substance” that causes deterioration of the flavor of fats and oils is generated during low-temperature storage. Although the details of the “returning substance” are not known, the presence of this substance in the refined fat and oil causes the flavor of the fat and oil to return to the state prior to purification, resulting in a flavor deterioration called “returning odor”. It is.
　例えば、海外で圧搾された原油は、フィジカル精製工程と呼ばれる精製工程を施され、いわゆるＲＢＤ油（Ｒｅｆｉｎｅｄ　Ｂｌｅａｃｈｅｄ　Ｄｅｏｄｏｒｉｚｅｄ）として我が国へ輸入される。輸入されたＲＢＤ油の大半は、我が国において再精製されるものの、ＲＢＤ油を低温下で保存中に、油脂中に「戻り物質」が生じることがあるため、戻り物質による油脂の風味劣化を抑制できる方法が望まれていた。 For example, crude oil squeezed overseas is subjected to a refining process called a physical refining process, and imported into Japan as so-called RBD oil (Refined Bleached Deodorized). Although most of imported RBD oil is re-refined in Japan, “returned substances” may be generated in fats and oils during storage of RBD oils at low temperatures, thus preventing deterioration of the flavor of the fats and oils due to the returning substances. There was a need for a method that could do this.
特開２０１１－０７４３５８号公報JP 2011-074358 A 特開２０１１－０３０４８２号公報JP 2011-030482 A 特許４５１６８９７号公報Japanese Patent No. 4516897
　本発明は、以上のような事情に鑑みてなされたものであり、低温下での保存時における油脂の風味劣化を抑制する方法を提供する。 The present invention has been made in view of the circumstances as described above, and provides a method for suppressing the deterioration of the flavor of fats and oils during storage at low temperatures.
　本発明者らは、減圧条件下で所定量の水蒸気の吹き込みを行いながら原料グリセリド組成物を脱色することによって、低温下での保存時に生じる「戻り物質」の生成を抑制できることを見出し、本発明を完成するに至った。具体的には、本発明は以下のようなものを提供する。 The present inventors have found that by decolorizing the raw glyceride composition while blowing a predetermined amount of water vapor under reduced pressure conditions, it is possible to suppress the production of “returning substances” that occur during storage at low temperatures, and the present invention. It came to complete. Specifically, the present invention provides the following.
　（１）　減圧条件下で水蒸気の吹き込みを行いながら原料グリセリド組成物を脱色する脱色工程を含み、上記水蒸気の吹き込みにおいて、上記原料グリセリド組成物の全質量に対して０．３質量％以上の水蒸気を上記原料グリセリド組成物に吹き込むグリセリド組成物の製造方法。 (1) A decolorization step of decolorizing the raw glyceride composition while blowing steam under reduced pressure conditions, and in the steam blowing, 0.3% by mass or more of water vapor with respect to the total mass of the raw glyceride composition A method for producing a glyceride composition, which is blown into the raw material glyceride composition.
　（２）　上記水蒸気の吹き込みにおいて、上記原料グリセリド組成物の全質量に対して０．３質量％～２．０質量％の水蒸気が上記原料グリセリド組成物に吹き込まれる（１）に記載のグリセリド組成物の製造方法。 (2) The glyceride composition according to (1), wherein 0.3% by mass to 2.0% by mass of water vapor is blown into the raw glyceride composition with respect to the total mass of the raw glyceride composition. Manufacturing method.
　（３）　上記脱色工程における上記原料グリセリド組成物の温度は、９０～１８０℃である（１）又は（２）に記載のグリセリド組成物の製造方法。 (3) The method for producing a glyceride composition according to (1) or (2), wherein the temperature of the raw material glyceride composition in the decolorization step is 90 to 180 ° C.
　（４）　上記原料グリセリド組成物は、上昇融点が１０℃以上の植物油である（１）から（３）のいずれかに記載のグリセリド組成物の製造方法。 (4) The method for producing a glyceride composition according to any one of (1) to (3), wherein the raw material glyceride composition is a vegetable oil having a rising melting point of 10 ° C. or higher.
　本発明によれば、低温下での保存時における油脂の風味劣化を抑制する方法が提供される。 According to the present invention, there is provided a method for suppressing deterioration of the flavor of fats and oils during storage at low temperatures.
　以下、本発明の実施形態について具体的に説明する。なお、本発明では、グリセリドは、グリセリンに脂肪酸が１～３個エステル結合したものであり、油脂の主要成分であるトリグリセリド（トリアシルグリセロール）のほか、ジグリセリド（ジアシルグリセロール）、モノグリセリド（モノアシルグリセロール）も含むものとする。 Hereinafter, embodiments of the present invention will be specifically described. In the present invention, the glyceride is an ester bond of 1 to 3 fatty acids to glycerin. In addition to triglyceride (triacylglycerol), which is the main component of fats and oils, diglyceride (diacylglycerol), monoglyceride (monoacylglycerol) ).
　本発明の製造方法は、減圧条件下で所定量の水蒸気の吹き込みを行いながら原料グリセリド組成物を脱色する脱色工程を含むことを特徴とする。 The production method of the present invention is characterized by including a decolorization step of decolorizing the raw glyceride composition while blowing a predetermined amount of water vapor under reduced pressure.
　本発明者による検討の結果、油脂の風味劣化は、下記の機構が一因となって生じる可能性があることが見出された。すなわち、油脂の脱色工程において、油脂中に存在する、ヒドロペルオキシド基（－ＯＯＨ）を有する過酸化物が、白土等の存在下で加熱されると分解し、２－ノネナールを生成する。本発明者らは、脱色工程において生成された２－ノネナール及び／又はその誘導体等が、低温保存時の油脂の風味劣化をもたらす物質、すなわち「戻り物質」のひとつであることを特定した。また、脱色工程で一旦生成した２－ノネナール及び／又はその誘導体等は、その後、さらに脱臭工程等を行っても油脂中に残留していることも分かった。 As a result of examination by the present inventors, it was found that the flavor deterioration of fats and oils may be caused by the following mechanism. That is, in the decolorization process of fats and oils, peroxides having hydroperoxide groups (—OOH) present in the fats and oils are decomposed when heated in the presence of clay or the like to produce 2-nonenal. The inventors of the present invention have identified that 2-nonenal and / or its derivative produced in the decolorization step is one of the substances that cause the flavor deterioration of fats and oils during low-temperature storage, that is, one of the “returning substances”. It was also found that 2-nonenal and / or its derivatives once produced in the decolorization process remained in the oil even after further deodorization process.
　つまり、油脂の精製を行っても、脱色工程の段階で油脂中に２－ノネナール及び／又はその誘導体等が含まれていると、油脂の低温保存時に、戻り臭が発生する可能性がある。 In other words, even if the oil is refined, if 2-nonenal and / or its derivatives are contained in the fat during the decolorization step, a return odor may be generated when the fat is stored at a low temperature.
　そこで、本発明者が鋭意検討した結果、脱色工程において、減圧条件下で所定量の水蒸気の吹き込みを行いながら原料グリセリド組成物を脱色することによって、生成した２－ノネナールが水蒸気によって原料グリセリド組成物から除去されることが見出された。その結果、低温保存時においても戻り臭が抑制されたグリセリド組成物を得ることができる。 Thus, as a result of intensive studies by the present inventors, in the decolorization step, the raw 2-glyceride composition is decolorized while blowing a predetermined amount of water vapor under reduced pressure conditions, so that the generated 2-nonenal is converted into the raw material glyceride composition by water vapor. It was found to be removed from As a result, it is possible to obtain a glyceride composition in which the return odor is suppressed even during low-temperature storage.
　（脱色工程）
　本発明における脱色工程は、後述する原料グリセリド組成物に、減圧条件下で水蒸気の吹き込みを行いながら、原料グリセリド組成物を脱色する。 (Decolorization process)
In the decolorization step in the present invention, the raw glyceride composition is decolored while steam is blown into the raw glyceride composition described below under reduced pressure.
　［水蒸気の吹き込み］
　水蒸気の吹き込みにおいては、上記原料グリセリド組成物の全質量に対して０．３質量％以上の水蒸気が原料グリセリド組成物に吹き込まれる。水蒸気の吹き込みにおける水蒸気の量を０．３質量％以上とすることにより、脱色工程において生成する２－ノネナールを原料グリセリド組成物から除去できるため、得られるグリセリド組成物の戻り臭が抑制される。水蒸気の吹き込みにおける水蒸気の量は、原料グリセリド組成物の全質量に対して０．３質量％～２．０質量％、０．３質量％～１．５質量％、０．５質量％～１．５質量％の範囲であってもよい。水蒸気の吹き込みにおける水蒸気の量が０．３質量％未満であると、２－ノネナールの除去効果が十分ではない可能性がある。水蒸気の吹き込みにおける水蒸気の量が２．０質量％を超えると、原料グリセリド組成物の加水分解が促進されたり、過量の水蒸気によって原料グリセリド組成物が飛散したりし、得られるグリセリド組成物の回収量が減る（つまり、歩留まり率が低下する）可能性がある。 [Blowing steam]
In blowing water vapor, 0.3% by mass or more of water vapor is blown into the raw glyceride composition with respect to the total mass of the raw glyceride composition. By setting the amount of water vapor in the blowing of water vapor to 0.3% by mass or more, 2-nonenal produced in the decolorization step can be removed from the raw glyceride composition, and thus the return odor of the obtained glyceride composition is suppressed. The amount of water vapor in the blowing of water vapor is 0.3 mass% to 2.0 mass%, 0.3 mass% to 1.5 mass%, 0.5 mass% to 1 mass with respect to the total mass of the raw glyceride composition. It may be in the range of 5% by mass. If the amount of water vapor in the steam blowing is less than 0.3% by mass, the removal effect of 2-nonenal may not be sufficient. When the amount of water vapor in the blowing of water vapor exceeds 2.0% by mass, the hydrolysis of the raw material glyceride composition is promoted, or the raw material glyceride composition is scattered by an excessive amount of water vapor, and the resulting glyceride composition is recovered. There is a possibility that the amount will decrease (that is, the yield rate will decrease).
　［減圧条件］
　上述の水蒸気の吹き込みは、減圧条件下で行われる。本発明における脱色工程の減圧条件は、０．１～１００Ｔｏｒｒの真空度であってもよく、好ましくは１～２０Ｔｏｒｒの真空度であってもよい。真空度が上記の範囲であると、水蒸気の吹き込みによる２－ノネナールの除去効果がより高まる点で好ましい。 [Decompression conditions]
The above-mentioned steam blowing is performed under reduced pressure conditions. The depressurization condition of the decoloring step in the present invention may be a vacuum degree of 0.1 to 100 Torr, and preferably a vacuum degree of 1 to 20 Torr. It is preferable that the degree of vacuum is in the above range from the viewpoint of further enhancing the effect of removing 2-nonenal by blowing water vapor.
　なお、本発明における「真空度」は、絶対圧基準で表記される。この値は、絶対真空をゼロとして、理想的な真空の状態（絶対真空）にどの程度接近しているかを示す。 In addition, 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.
　［温度条件］
　本発明における脱色工程の温度条件は、原料グリセリド組成物の温度（油温）が、９０～１８０℃であってもよく、好ましくは９５～１４０℃となる条件であってもよい。原料グリセリド組成物の温度が１８０℃以下であると、原料グリセリド組成物の加水分解が抑制され、得られるグリセリド組成物の回収量（つまり、歩留まり率）の低下を抑制できる点で好ましい。原料グリセリド組成物の温度が９０℃以上であると、脱色効果を維持し、さらには向上できる点で好ましい。 [Temperature conditions]
The temperature condition of the decoloring step in the present invention may be such that the temperature (oil temperature) of the raw glyceride composition may be 90 to 180 ° C., preferably 95 to 140 ° C. It is preferable that the temperature of the raw glyceride composition is 180 ° C. or lower in that hydrolysis of the raw glyceride composition is suppressed and a decrease in the amount of recovered glyceride composition (that is, yield) can be suppressed. It is preferable that the temperature of the raw glyceride composition is 90 ° C. or higher because the decoloring effect can be maintained and further improved.
　［その他の条件］
　脱色工程におけるその他の条件は特に制限されず、通常の油脂の製造方法で使用される条件であってもよい。例えば、グリセリド組成物に酸性白土、活性白土、アルカリ白土等の白土を加えた後に、１５～３０分間加熱してもよい。脱色を終えた後は、ろ過等により白土を除去し、脱色油を得ることができる。 [Other conditions]
Other conditions in the decolorization step are not particularly limited, and may be conditions used in a normal method for producing fats and oils. For example, after adding clay such as acid clay, activated clay or alkali clay to the glyceride composition, it may be heated for 15 to 30 minutes. After the decolorization is completed, the white clay can be removed by filtration or the like to obtain a decolorized oil.
　（脱臭工程）
　本発明の製造方法においては、上記脱色工程を行った原料グリセリド組成物に対して、さらに脱臭工程を行ってもよい。脱臭工程における温度条件は、通常の油脂の製造方法で用いられる温度条件を使用でき、例えば、１８０～２７０℃、好ましくは２１０～２５０℃、さらに好ましくは２１５～２４５℃であってもよい。 (Deodorization process)
In the manufacturing method of this invention, you may perform a deodorizing process further with respect to the raw material glyceride composition which performed the said decoloring process. As the temperature condition in the deodorization step, the temperature condition used in the usual method for producing fats and oils can be used. For example, it may be 180 to 270 ° C., preferably 210 to 250 ° C., more preferably 215 to 245 ° C.
　脱臭工程におけるその他の条件は特に限定されず、減圧又は水蒸気吹き込みを行うことが好ましく、減圧及び水蒸気吹き込みを行うことがより好ましい。また、脱臭時間は、１５～１５０分、好ましくは４０～１００分であってもよい。 Other conditions in the deodorization step are not particularly limited, and it is preferable to perform decompression or steam blowing, and it is more preferable to perform decompression and steam blowing. The deodorization time may be 15 to 150 minutes, preferably 40 to 100 minutes.
　（原料グリセリド組成物）
　本発明の製造方法においては、原料グリセリド組成物を上記の条件で脱色することでグリセリド組成物を得る。原料グリセリド組成物としては、特に限定されないが、精製油を用いてもよく、非精製油を用いてもよい。本発明の製造方法から得られたグリセリド組成物は、原料グリセリド組成物が精製油であるか非精製油であるかに関わらず、低温保存後においても「戻り物質」の生成が好ましく抑制されている。 (Raw material glyceride composition)
In the production method of the present invention, the glyceride composition is obtained by decolorizing the raw glyceride composition under the above conditions. Although it does not specifically limit as a raw material glyceride composition, Refined oil may be used and non-refined oil may be used. The glyceride composition obtained from the production method of the present invention preferably suppresses the production of “returning substance” even after low-temperature storage, regardless of whether the raw glyceride composition is a refined oil or a non-refined oil. Yes.
　精製油としては、例えば、常法に従って精製された、菜種油、大豆油、米油、サフラワー油、ぶどう油、ひまわり油、小麦はい芽油、とうもろこし油、綿実油、ごま油、落花生油、フラックス油、エゴマ油、オリーブ油、パーム油、パーム核油、ヤシ油等の植物油、これら２種以上を混合した調合植物油、又は、これらを分別したパームオレイン、パームステアリン、パームスーパーオレイン、パームミッドフラクション等の食用分別油、これらの水素添加油、エステル交換油等のほか、中鎖脂肪酸トリグリセリドのような直接エステル化反応により製造された食用油を用いることができる。低温時の風味の劣化が顕著であるという理由から、上昇融点が１０℃以上の植物油、特にパーム系油脂（パーム油、パーム核油、パームオレイン、パームステアリン、パームスーパーオレイン、パームミッドフラクション等）及びその分別油が好ましい。なお、本発明の製造方法によれば、パーム系油脂と、他の精製油とを配合したブレンド油脂においても、「戻り物質」による低温保存時の風味劣化を好ましく抑制できる。 Examples of the refined oil include 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, Edible oils such as sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, mixed vegetable oils mixed with two or more of these, or palm olein, palm stearin, palm super olein, palm mid fraction, etc. In addition to fractionated oils, hydrogenated oils, transesterified oils, and the like, edible oils produced by a direct esterification reaction such as medium-chain fatty acid triglycerides can be used. Because of the remarkable deterioration of flavor at low temperatures, vegetable oils with an elevated melting point of 10 ° C or higher, especially palm oils (palm oil, palm kernel oil, palm olein, palm stearin, palm super olein, palm mid fraction, etc.) And its fractionated oils are preferred. In addition, according to the manufacturing method of this invention, the flavor deterioration at the time of the low temperature preservation | save by a "returning substance" can be preferably suppressed also in the blend fats and oils which mix | blended palm type fats and other refined oils.
　植物油の精製方法には、ケミカル精製（ケミカルリファイニング）と、フィジカル精製（フィジカルリファイニング）とがあるが、いずれの精製方法を用いてもよい。なお、前者のケミカル精製は、植物油の精製にて、通常、行われている方法であり、原料となる植物を圧搾・抽出した原油が、脱ガム処理、脱酸処理、脱色処理、脱ろう処理、脱臭処理を経ることで精製され、精製油となる。 Plant oil purification methods include chemical refining (chemical refining) and physical refining (physical refining), and any refining method may be used. The former chemical refining is a method usually used for refining vegetable oils. Crude oil obtained by squeezing and extracting the plant as raw material is degummed, deoxidized, decolorized, and dewaxed. After being deodorized, it is refined and becomes refined oil.
　これに対し、後者のフィジカル精製は、パーム油やヤシ油等にてよく行われている方法であり、原料となるパームやヤシ等を圧搾した原油が、脱ガム処理、脱色処理、脱酸処理、脱臭処理を経ることで精製され、精製油となる。フィジカル精製によって得られるグリセリド組成物は、ＲＢＤ油（Ｒｅｆｉｎｅｄ　Ｂｌｅａｃｈｅｄ　Ｄｅｏｄｏｒｉｚｅｄ）と呼ばれる。 On the other hand, the latter physical refining is a method that is often performed with palm oil, palm oil or the like, and crude oil obtained by pressing palm or palm as a raw material is degummed, decolorized, or deoxidized. After being deodorized, it is refined and becomes refined oil. The glyceride composition obtained by physical refining is called RBD oil (Refined Bleached Deodorized).
　（本発明の製造方法により得られるグリセリド組成物）
　本発明の製造方法により得られるグリセリド組成物は、グリセリド組成物中の「戻り物質」すなわち２－ノネナールの生成量が低減されており、戻り臭や油脂の風味劣化が抑制されている。 (Glyceride composition obtained by the production method of the present invention)
In the glyceride composition obtained by the production method of the present invention, the amount of “returning substance”, that is, 2-nonenal, in the glyceride composition is reduced, and the return odor and the deterioration of the flavor of fats and oils are suppressed.
　本発明の製造方法により得られたグリセリド組成物の戻り臭が抑制されているかどうかは、下記の方法で確認できる。グリセリド組成物を、１００ｍｌサンプル瓶に２０～７０ｇ分取し、密栓後５℃にて冷暗所に保存する。保存後（例えば７日間の保存後）においてサンプル瓶を取り出し、５０～８０℃にて加温溶解した後に、数ｇを口に含んで官能評価（劣化臭や戻り臭の有無の判断）を行う。 Whether the return odor of the glyceride composition obtained by the production method of the present invention is suppressed can be confirmed by the following method. 20 to 70 g of the glyceride composition is taken into a 100 ml sample bottle, sealed and stored in a cool dark place at 5 ° C. After storage (for example, after storage for 7 days), take out the sample bottle, dissolve it by heating at 50 to 80 ° C, and perform sensory evaluation (determination of deterioration odor or return odor) with a few grams in the mouth. .
　本発明の製造方法により得られたグリセリド組成物中の２－ノネナールの生成量が低減されているかどうかは、下記の方法で確認できる。グリセリド組成物をヘッドスペース用バイアル管に分取し、５０～１００℃にて３０～１００分加温した際に発生する揮発性物質を吸着剤にて吸着させる。この吸着剤をガスクロマトグラフィーの注入口にて２００～２５０℃で１～１０分間再加熱し、揮発性物質をガスクロマトグラフィーのカラムに供する。次いで、カラムにて、単離した各成分を検出器にて検知し、２－ノネナールを同定した後、和光純薬工業製試薬（和光一級）によって定量する。 Whether the production amount of 2-nonenal in the glyceride composition obtained by the production method of the present invention has been reduced can be confirmed by the following method. The glyceride composition is separated into a head space vial, and a volatile substance generated when heated at 50 to 100 ° C. for 30 to 100 minutes is adsorbed by an adsorbent. The adsorbent is reheated at 200 to 250 ° C. for 1 to 10 minutes at the gas chromatography inlet, and the volatile substance is applied to the gas chromatography column. Next, each isolated component is detected with a detector in a column, and 2-nonenal is identified, and then quantified with a reagent manufactured by Wako Pure Chemical Industries (Wako First Grade).
　本発明によれば、得られるグリセリド組成物中の２－ノネナールの生成量は、例えば、脱色工程の直後では３０ｐｐｍ以下となる。また、脱色工程の後に脱臭工程を行った場合、脱臭工程から３日後では、グリセリド組成物中の２－ノネナールの生成量は、例えば、０．１０ｐｐｍ以下となる。 According to the present invention, the amount of 2-nonenal produced in the resulting glyceride composition is, for example, 30 ppm or less immediately after the decolorization step. When the deodorization step is performed after the decolorization step, the amount of 2-nonenal produced in the glyceride composition is, for example, 0.10 ppm or less after 3 days from the deodorization step.
　以下、本発明の実施例に基づいてさらに詳細に説明するが、本発明はこれらの記載に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these descriptions.
　［実施例１］
　ＲＢＤパーム油（原産国マレーシア又は／及びインドネシア製、質量；１．７ｋｇ）を、水蒸気（ＲＢＤパーム油の全質量に対して１．１質量％）を吹き込みながら、白土の存在下で、減圧下（約８Ｔｏｒｒ）、９５℃で２０分間脱色工程を行った。次いで、ろ過により白土を除去して、実施例１のグリセリド組成物を得た。なお、以下、温度条件は、ＲＢＤパーム油の油温を示す。 [Example 1]
RBD palm oil (Made in Malaysia or / and Indonesia, mass: 1.7 kg) under reduced pressure in the presence of clay while blowing steam (1.1% by mass with respect to the total mass of RBD palm oil) The decolorization step was performed at 95 ° C. for 20 minutes (about 8 Torr). Subsequently, the white clay was removed by filtration to obtain a glyceride composition of Example 1. Hereinafter, the temperature condition indicates the oil temperature of RBD palm oil.
　［実施例２］
　脱色工程を水蒸気（ＲＢＤパーム油の全質量に対して０．９質量％）を吹き込みながら、１１５℃で行う以外は、実施例１と同等の方法により脱色工程を行い、実施例２のグリセリド組成物を得た。 [Example 2]
The decolorization step was performed by the same method as in Example 1 except that the decolorization step was performed at 115 ° C. while blowing water vapor (0.9% by mass with respect to the total mass of RBD palm oil), and the glyceride composition of Example 2 I got a thing.
　［実施例３］
　脱色処理を水蒸気（ＲＢＤパーム油の質量に対して１．０質量％）を吹き込みながら、１２７℃で行う以外は、実施例１と同等の方法により脱色工程を行い、実施例３のグリセリド組成物を得た。 [Example 3]
The decolorization process is performed at 127 ° C. while blowing water vapor (1.0 mass% with respect to the mass of RBD palm oil), and the decolorization step is performed by the same method as in Example 1, and the glyceride composition of Example 3 Got.
　［実施例４］
　脱色処理を１３７℃で行う以外は、実施例３と同等の方法により脱色工程を行い、実施例４のグリセリド組成物を得た。 [Example 4]
The decolorization process was performed by the method equivalent to Example 3 except performing a decoloring process at 137 degreeC, and the glyceride composition of Example 4 was obtained.
　［実施例５］
　脱色処理を水蒸気（ＲＢＤパーム油の全質量に対して１．３質量％）を吹き込みながら、１０５℃で行う以外は、実施例１と同等の方法により脱色工程を行い、実施例５のグリセリド組成物を得た。 [Example 5]
The decolorization process is performed at 105 ° C. while blowing water vapor (1.3% by mass with respect to the total mass of RBD palm oil), and the decolorization step is performed in the same manner as in Example 1, and the glyceride composition of Example 5 I got a thing.
　［実施例６］
　脱色処理を水蒸気（ＲＢＤパーム油の全質量に対して１．１質量％）を吹き込みながら、１２７℃で行う以外は、実施例１と同等の方法により脱色処理を行った。次いで、得られたグリセリド組成物に水蒸気を吹き込みながら、減圧下、２５７℃で８０～１００分間脱臭工程した後に、ろ過を実施し、実施例６のグリセリド組成物を得た。 [Example 6]
The decolorization process was performed by the same method as in Example 1 except that the decolorization process was performed at 127 ° C. while blowing water vapor (1.1 mass% with respect to the total mass of the RBD palm oil). Next, a deodorizing step was performed at 257 ° C. for 80 to 100 minutes under reduced pressure while blowing water vapor into the obtained glyceride composition, followed by filtration to obtain a glyceride composition of Example 6.
　［比較例１］
　脱色工程を、水蒸気を吹き込まずに１０７℃で行う以外は、実施例１と同等の方法により脱色工程を行い、比較例１（脱色工程）のグリセリド組成物を得た。次いで、得られたグリセリド組成物に水蒸気を吹き込みながら、減圧下、２４５℃で８０～１００分間脱臭工程を行った後に、ろ過を実施し、比較例１（脱色工程＋脱臭工程）のグリセリド組成物を得た。 [Comparative Example 1]
Except for performing a decoloring process at 107 degreeC, without blowing water vapor | steam, the decoloring process was performed by the method equivalent to Example 1, and the glyceride composition of the comparative example 1 (decoloring process) was obtained. Next, after performing a deodorization step at 245 ° C. for 80 to 100 minutes under reduced pressure while blowing water vapor into the obtained glyceride composition, filtration was performed, and the glyceride composition of Comparative Example 1 (decolorization step + deodorization step) Got.
　［比較例２］
　脱色工程を水蒸気（ＲＢＤパーム油の全質量に対して０．２質量％）を吹き込みながら、８５℃で行い、脱臭工程を２４５℃で行う以外は、実施例６と同等の方法により、比較例２のグリセリド組成物を得た。 [Comparative Example 2]
The decoloring step was carried out at 85 ° C. while blowing water vapor (0.2% by mass relative to the total mass of RBD palm oil), and the deodorizing step was carried out at 245 ° C. by the same method as in Example 6 for comparison. A glyceride composition of 2 was obtained.
　［比較例３］
　脱色工程を水蒸気（ＲＢＤパーム油の全質量に対して０．２１質量％）を吹き込みながら、１２７℃で行い、脱臭工程を２５７℃で行う以外は、実施例６と同等の方法により、比較例３のグリセリド組成物を得た。 [Comparative Example 3]
The decolorization step was carried out at 127 ° C. while blowing water vapor (0.21% by mass relative to the total mass of RBD palm oil), and the deodorization step was carried out at 257 ° C., in the same manner as in Example 6, and a comparative example 3 glyceride compositions were obtained.
＜グリセリド組成物中の戻り臭の有無についての検討＞
　各グリセリド組成物を、１００ｍｌサンプル瓶に２０～７０ｇ分取し、密栓後５℃にて冷暗所に保存した。保存後７日目においてサンプル瓶を取り出し、５０～８０℃にて加温溶解した後に、数ｇを口に含んで官能評価を行った。その際の５段階評価は、表１記載の基準に従った。 <Examination of presence or absence of return odor in glyceride composition>
Each glyceride composition was dispensed in an amount of 20 to 70 g in a 100 ml sample bottle, sealed, and stored in a cool dark place at 5 ° C. On the 7th day after storage, the sample bottle was taken out and dissolved by heating at 50 to 80 ° C., and then sensory evaluation was performed with a few grams in the mouth. In this case, the five-step evaluation was in accordance with the criteria described in Table 1.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　各グリセリド組成物についての官能評価の結果が「３以上」であるものを、低温戻り臭「無し」とし、官能評価の結果が「３未満」であるものを、低温戻り臭「有り」とした。その結果を表２及び３に示す。 For each glyceride composition, the sensory evaluation result of “3 or more” was regarded as “low” low temperature return odor, and the sensory evaluation result of “less than 3” was defined as low temperature return odor “present”. . The results are shown in Tables 2 and 3.
（グリセリド組成物中の２－ノネナール生成量の検討）
　実施例及び比較例のグリセリド組成物１～１０ｇをヘッドスペース用バイアル管に分取した。なお、実施例１～５のグリセリド組成物については、脱色工程の直後に分取した。実施例６及び比較例１～３については、脱色工程の直後、脱臭工程から３日後及び７日後の各時点で分取した。 (Examination of 2-nonenal production in glyceride composition)
1 to 10 g of glyceride compositions of Examples and Comparative Examples were dispensed into headspace vial tubes. The glyceride compositions of Examples 1 to 5 were collected immediately after the decolorization step. For Example 6 and Comparative Examples 1 to 3, the samples were collected immediately after the decoloring step, at 3 and 7 days after the deodorizing step.
　分取した各グリセリド組成物を、５０～１００℃にて３０～１００分加温した際に発生する揮発性物質を吸着剤にて吸着させた。この吸着剤をガスクロマトグラフィーの注入口にて２００～２５０℃で１～１０分間再加熱し、揮発性物質をガスクロのカラムに供した。次いで、カラムにて単離した各成分を検出器にて検知し、２－ノネナールを同定した後、和光純薬工業製試薬（和光一級）によって定量した。その結果を表２及び３に示す。 Each glyceride composition thus separated was adsorbed by an adsorbent with volatile substances generated when heated at 50 to 100 ° C. for 30 to 100 minutes. The adsorbent was reheated at 200 to 250 ° C. for 1 to 10 minutes at the gas chromatography inlet, and the volatile substance was applied to a gas chromatography column. Subsequently, each component isolated by the column was detected by a detector to identify 2-nonenal, and then quantified with a reagent manufactured by Wako Pure Chemical Industries (Wako First Grade). The results are shown in Tables 2 and 3.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表２及び３の結果より、所定量の水蒸気を吹き込みながら脱色工程を行ったグリセリド組成物においては、２－ノネナール生成量が少なく、戻り臭がないことが確認された。また、表３の結果より、脱色工程の後に脱臭工程を行ったグリセリド組成物においても、２－ノネナール生成量が抑制されていた。 From the results shown in Tables 2 and 3, it was confirmed that in the glyceride composition that was subjected to the decolorization step while blowing a predetermined amount of water vapor, the amount of 2-nonenal produced was small and there was no return odor. From the results shown in Table 3, the amount of 2-nonenal produced was also suppressed in the glyceride composition that was subjected to the deodorization step after the decolorization step.

Claims (4)

  1. 　減圧条件下で水蒸気の吹き込みを行いながら原料グリセリド組成物を脱色する脱色工程を含み、
    　前記水蒸気の吹き込みにおいて、前記原料グリセリド組成物の全質量に対して０．３質量％以上の水蒸気を前記原料グリセリド組成物に吹き込むグリセリド組成物の製造方法。     Including a decolorization step of decolorizing the raw glyceride composition while blowing steam under reduced pressure conditions,
    The method for producing a glyceride composition, wherein, in blowing the water vapor, 0.3% by mass or more of water vapor is blown into the raw material glyceride composition with respect to the total mass of the raw material glyceride composition.
  2. 　前記水蒸気の吹き込みにおいて、前記原料グリセリド組成物の全質量に対して０．３質量％～２．０質量％の水蒸気が前記原料グリセリド組成物に吹き込まれる請求項１に記載のグリセリド組成物の製造方法。 The production of a glyceride composition according to claim 1, wherein in the blowing of the water vapor, 0.3% by mass to 2.0% by mass of water vapor is blown into the raw material glyceride composition with respect to the total mass of the raw material glyceride composition. Method.
  3. 　前記脱色工程における前記原料グリセリド組成物の温度は、９０～１８０℃である請求項１又は２に記載のグリセリド組成物の製造方法。 The method for producing a glyceride composition according to claim 1 or 2, wherein the temperature of the raw glyceride composition in the decolorization step is 90 to 180 ° C.
  4. 　前記原料グリセリド組成物は、上昇融点が１０℃以上の植物油である請求項１から３のいずれか１項に記載のグリセリド組成物の製造方法。 The method for producing a glyceride composition according to any one of claims 1 to 3, wherein the raw glyceride composition is a vegetable oil having an ascending melting point of 10 ° C or higher.
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JPS53114805A (en) * 1977-02-24 1978-10-06 Nisshin Oil Mills Ltd:The Production of palm oil
JPS5488904A (en) * 1977-12-27 1979-07-14 Nisshin Oil Mills Ltd:The Preparation of palm oil
JP2006316254A (en) * 2005-04-13 2006-11-24 J-Oil Mills Inc Palm oils having suppressed heat discoloration and method for producing the same
JP2011030482A (en) * 2009-07-31 2011-02-17 Nisshin Oillio Group Ltd Re-refined palm soft oil, and edible oil and fat composition and food and drink containing the re-refined palm soft oil
WO2011074574A1 (en) * 2009-12-15 2011-06-23 花王株式会社 Method for manufacturing refined fat or oil
JP2011195621A (en) * 2010-03-17 2011-10-06 Kao Corp Process for producing refined fat and oil

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JPS53114805A (en) * 1977-02-24 1978-10-06 Nisshin Oil Mills Ltd:The Production of palm oil
JPS5488904A (en) * 1977-12-27 1979-07-14 Nisshin Oil Mills Ltd:The Preparation of palm oil
JP2006316254A (en) * 2005-04-13 2006-11-24 J-Oil Mills Inc Palm oils having suppressed heat discoloration and method for producing the same
JP2011030482A (en) * 2009-07-31 2011-02-17 Nisshin Oillio Group Ltd Re-refined palm soft oil, and edible oil and fat composition and food and drink containing the re-refined palm soft oil
WO2011074574A1 (en) * 2009-12-15 2011-06-23 花王株式会社 Method for manufacturing refined fat or oil
JP2011195621A (en) * 2010-03-17 2011-10-06 Kao Corp Process for producing refined fat and oil

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016123331A (en) * 2014-12-26 2016-07-11 ミヨシ油脂株式会社 Method for producing edible oil and fat

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