JP4516897B2 - Edible oil and fat manufacturing method and edible oil and fat - Google Patents

Description

  The present invention relates to a method for producing edible oil and fat and edible oil and fat, in particular, the acid value and chromaticity are low, the flavor is good, the heating odor and exposure heating odor are suppressed, and the tocopherol content in the oil and fat is high, The present invention relates to a method for producing edible fats and oils having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids of the fats and oils.

  In recent years, attention has been focused on the health effects of trans fatty acids in fats and oils, and the preference for low trans fatty acids is increasing. Here, the trans fatty acid means an unsaturated fatty acid having a double bond isomerized to the trans type, that is, a trans type unsaturated fatty acid. In addition, the double bond of the unsaturated fatty acid in the naturally occurring vegetable oil is not a trans type but a cis type.

  Trans fatty acids in fats and oils are produced in a large amount by hydrogenation in the fats and oils processing step, but it has been found that the fatty acids are also produced in the deodorizing step of fats and oils purification by improving the analysis technique. In the deodorization process for oil refining, for example, a deodorization plant including a plurality of trays or containers stacked vertically in the form of a circular shell is used (see, for example, Patent Document 1).

  As a method for suppressing the production of trans fatty acid in the deodorization step of oil refining, for example, the deodorization step is performed at a temperature lower than the normal temperature, specifically, at a low temperature of 190 ° C. or higher and 210 ° C. or lower. It is disclosed that generation of isomers of α-linolenic acid can be suppressed (see Patent Document 2).

Moreover, after performing a deodorizing treatment process by setting the treatment temperature to 240 ° C. and the treatment time to 120 minutes, a refined canola oil having a trans fatty acid content of 1.2% by mass can be obtained by filtering with activated carbon. It is disclosed (see Patent Document 3).
Japanese Patent No. 3461511 (page 2, column 3) Japanese Patent Laid-Open No. 3-244344 (lower left column on page 3) JP 2003-61577 A (paragraph [0047])

  Certainly, according to the method described in Patent Document 2, when conventional deodorization treatment is performed at a low temperature of 190 ° C. or higher and 210 ° C. or lower, the production of isomers of α-linolenic acid is suppressed. In order to obtain edible fats and oils with reduced generation of heating odor and exposure to heating odor, which are important factors, it is necessary to deodorize at higher temperatures. However, as described in Patent Document 2, when the deodorizing treatment is performed at a high temperature of 230 ° C. or higher and 260 ° C. or lower by the conventional deodorizing method, an isomer of α-linolenic acid is generated, and as a result, the content of trans fatty acid is increased. Will increase.

  Further, according to the method described in Patent Document 3, the trans fatty acid content can be reduced, but it is still present at 1.2% by mass, and further reduction in trans is desired.

  Accordingly, an object of the present invention is to provide a method for producing edible fats and oils that have a good flavor, have reduced heating odors and exposure to hot odors, and have a trans fatty acid content of 1% by mass or less in the total constituent fatty acids of the fats and oils. It is to provide. Furthermore, the acid value and chromaticity are low, the flavor is good, the heating odor and the exposure heating odor are suppressed, the tocopherol content in the fat is high, and the trans fatty acid content in the total fatty acid of the fat is 1 mass. It is in providing the manufacturing method of edible fat and oil which is% or less, and edible fat and oil.

In order to achieve the above object, the present invention combines a purification process using a thin-film column equipped with a regular packing material and a purification process using a tray type apparatus, so that the trans fatty acid content in the total fatty acids is 1 A method for producing edible fats and oils comprising a step of purifying less than mass% of fats and oils, wherein the temperature in the column during the purification treatment using the thin film column is 225 to 245 ° C., the pressure in the column is 18 hPa or less, and the liquid of fats and oils The load value is 12 to 22 m ³ / m ² · hr, the moving unit height (HTU) of the regular filler is 1 to 7 m, and the temperature in the tray during the refining process using the tray type device is Provided is a method for producing edible oils and fats at 210 to 245 ° C., a tray internal pressure of 18 hPa or less, and a purification treatment time of 15 to 120 minutes.

  Moreover, in order to achieve the said objective, this invention provides the edible fat and oil whose trans fatty acid content in all the fatty acids obtained by manufacturing with said manufacturing method of edible fat and oil is 1 mass% or less.

In addition, in order to achieve the above object, the present invention combines the purification treatment using a thin film column equipped with a regular packing material and the purification treatment using a tray-type apparatus, and the trans fatty acid content in the total constituent fatty acids. Is a method for producing edible diacylglycerol comprising a step of purifying diacylglycerol of 1% by mass or less, wherein the temperature in the column during the purification process using the thin film column is 225 to 245 ° C., and the pressure in the column is 18 hPa or less The liquid load value of fats and oils is 12 to 22 m ³ / m ² · hr, the moving unit height (HTU) of the regular filler is 1 to 7 m, and the purification process using the tray type device tray temperature 210 to 245 ° C., tray pressure 18hPa less, and purification processing time to provide a method for producing an edible diacylglycerol 15 to 120 minutes .

  In order to achieve the above object, the present invention provides an edible diacylglycerol having a trans fatty acid content of 1% by mass or less in all the constituent fatty acids obtained by the above-described method for producing an edible diacylglycerol. To do.

In addition, in order to achieve the above object, the present invention combines the purification treatment using a thin film column equipped with a regular packing material and the purification treatment using a tray-type apparatus, and the trans fatty acid content in the total constituent fatty acids. Is a method for producing a mixture of edible oil and fat and edible diacylglycerol, wherein the temperature in the column during purification using the thin film column is 225 to 225 245 ° C., column internal pressure is 18 hPa or less, liquid load value of fats and oils is 12 to 22 m ³ / m ² · hr, and moving unit height (HTU) of regular packing is 1 to 7 m, and the tray purification tray temperature during processing 210 to 245 ° C. using equation system, tray pressure 18hPa less, and edible oil refining process time is 15 to 120 minutes And to provide a manufacturing method of a mixture of edible diacylglycerol.

  In order to achieve the above object, the present invention has a trans fatty acid content of 1% by mass or less in the total constituent fatty acids obtained by the method for producing a mixture of edible fats and edible diacylglycerols. A mixture of edible fats and edible diacylglycerols is provided.

  According to the present invention, an edible oil, edible diacylglycerol, or edible oil and fat having a good flavor, reduced heating odor and exposure to heating odor, and having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids of the oil and fat; An edible diacylglycerol mixture can be obtained.

  In addition, according to the present invention, the acid value and chromaticity are low, the flavor is good, the heating odor and the exposure heating odor are suppressed, the tocopherol content in the fat is high, and the trans An edible fat or oil, edible diacylglycerol, or a mixed edible fat and edible diacylglycerol having a fatty acid content of 1% by mass or less can be obtained.

[Method for producing edible fats and oils]
FIG. 1 is a diagram showing a production flow of edible fats and oils according to an embodiment of the present invention. With reference to FIG. 1, the manufacturing method of the edible oil and fat which concerns on embodiment of this invention is demonstrated below.

  The method for producing edible fats and oils according to the present embodiment uses a thin-film column equipped with a regular packing material in a purification process of fats and oils to be refined (hereinafter referred to as refined oils and fats). The method includes a step of purifying a combination of the treatment and a purification treatment using a tray type apparatus.

  It is preferable that the refining process using the thin film column provided with the regular packing material and the refining process using the tray type apparatus are continuously performed. In addition, as shown in FIG. 1, these purification treatments may be performed in a combination in which either is performed first, but for the reason that the blown steam can be used more effectively, the refinement treatment of fats and oils using a thin film column. It is more preferable that the step is a combination step in which the oil and fat refining treatment using the tray-type device is continuously performed.

(Oil and fat to be refined)
In the present embodiment, the trans fatty acid content in the total constituent fatty acids of the oil to be refined is 1% by mass or less, preferably 0 to 0.8% by mass, more preferably 0 to 0.5% by mass, most preferably Preferably it is 0-0.2 mass%.

  As the fats and oils to be purified, one or a mixture selected from animal and vegetable fats and oils, hydrogenated fats and oils, fractionated fats and oils, and transesterified fats and oils can be used.

  Examples of animal and vegetable oils and fats include unrefined vegetable oils and fats, deacidified vegetable oils and fats, decolorized vegetable oils and fats, deodorized vegetable oils and fats, unrefined animal oils and fats, deoxidized animal oils and fats, decolorized animal oils and fats, and the like.

  The types of vegetable oils used as unrefined vegetable oils, deacidified vegetable oils, decolorized vegetable oils, and deodorized vegetable oils are soybean oil, rapeseed oil, high oleic rapeseed oil, cottonseed oil, sunflower oil, sesame oil, sesame salad oil, corn oil , Perilla oil, flaxseed oil, grape seed oil, peanut oil, safflower oil, safflower oil with high oleic acid, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, sesame oil, borage oil, olive oil, Examples include, but are not limited to, rice bran oil, wheat germ oil, palm oil, palm kernel oil, cocoa butter and coconut oil.

  Here, unrefined vegetable oil refers to vegetable oil that has not undergone deoxidation, decolorization, and deodorization, and plant seeds are pressed and / or extracted and, in some cases, degummed thereafter. Specifically, unrefined sesame oil, unrefined olive oil, unrefined rapeseed oil, unrefined soybean oil, unrefined nut oil, unrefined safflower oil, unrefined corn oil, unrefined cottonseed oil, unrefined rice Oils, unrefined sunflower oil, unrefined grape seed oil, unrefined linseed oil and the like can be mentioned, but are not limited thereto.

  In addition, deoxidized vegetable oils and fats are vegetable oils and fats from which free fatty acids have been removed by alkali or distillation, and have not been decolorized and deodorized, and after depressurization and / or extraction treatment, degumming and Fats and oils obtained by deoxidation treatment, specifically deoxidized soybean oil, deacidified rapeseed oil, deoxidized safflower oil, deoxidized corn oil, deoxidized cottonseed oil, deoxidized sunflower oil, deoxidized rice oil, deoxidized Acid grape seed oil, deoxidized linseed oil and the like can be mentioned, but are not limited thereto.

  Decolorized vegetable oils and fats are vegetable oils and fats that have been decolorized with activated clay, activated carbon, etc., and have not been deodorized, and after depressurization and / or extraction, degumming, deoxidation and decolorization Specific examples of oils and fats obtained by the above include decolorized soybean oil, decolorized rapeseed oil, decolored safflower oil, decolorized corn oil, decolorized cottonseed oil, decolored sunflower oil, decolorized rice oil, decolored grapeseed oil, and decolorized linseed oil. However, it is not limited to these.

  The deodorized vegetable oil means a vegetable oil obtained by degumming, deoxidizing, decoloring and deodorizing after pressing and / or extraction, specifically deodorized high oleic acid. Examples include, but are not limited to, rapeseed oil, deodorized high oleic safflower oil, deodorized high oleic sunflower oil, and deodorized olive oil.

  Among these, considering oil fluidity at normal temperature, production efficiency, production cost, etc., it is most preferable to use decolorized vegetable oils such as decolorized rapeseed oil or decolorized soybean oil as the oils to be treated. It is not limited.

  Examples of animal oils used as unrefined animal oils, deoxidized animal oils, decolorized animal oils, and deodorized animal oils include beef fat, pork fat, chicken fat, milk fat, fish oil, and seal oil. It is not limited to.

  Here, unrefined animal fats and oils refer to animal fats and oils that have not been deoxidized, decolorized, and deodorized, and are animal fats and oils obtained by rendering, etc., specifically, unrefined beef tallow, Examples include, but are not limited to, unrefined pork fat and unrefined fish oil.

  Deoxidized animal fats and oils are those from which free fatty acids have been removed by alkali or distillation, and refer to animal fats that have not been decolorized or deodorized. Examples include, but are not limited to, deoxidized fish oil.

  In addition, decolorized animal oil and fat refers to animal oil and fat that has been decolorized with activated clay or activated carbon and has not been deodorized, and specifically includes decolorized beef fat, decolorized pork fat, decolorized fish oil, etc. It is not limited to these.

  Deodorized animal fats and oils refer to animal oils and fats that have been deoxidized, decolorized, and deodorized, and specific examples include deodorized beef tallow, deodorized swine fat, and deodorized fish oil.

  Next, the hydrogenation of animal and vegetable oils and fats is an oil and fat obtained by hydrogenating the animal and vegetable oils and fats mentioned above, and can be obtained by hydrogenation using a known method.

  Animal and vegetable fractionated fats and oils are oils and fats obtained by fractionating the animal and plant oils and fats listed above, and are obtained by cooling fractionation, emulsification fractionation, solvent fractionation, and the like.

  The medium-chain fatty acid triglyceride is a triglyceride composed of medium-chain fatty acids having 6 to 12 carbon atoms in the constituent fatty acid. Can be given. As a commercial item, brand name ODO (Nisshin Oillio Group Co., Ltd. product) is mentioned, for example.

  Examples of the transesterified fats and oils include transesterified fats and oils of animal and vegetable fats and oils, transesterified fats and oils of animal and vegetable fats and medium-chain fatty acid triglycerides, and transesterified fats and oils of animal and vegetable fats and oils containing plant sterols. Can be used. Among them, in particular, transesterified fats and oils of decolorized vegetable fats and oils, transesterified fats and oils of decolorized vegetable fats and fractionated fats and oils, transesterified fats and oils of decolorized vegetable fats and medium chain fatty acid triglycerides, and transesterified fats and oils of decolorized vegetable fats and oils containing plant sterols. It is preferable to use it. The transesterified oil and fat can be produced by using an enzyme or an alkali catalyst.

(Purification using thin film column with regular packing)
Next, the refinement | purification process using the thin film type column which comprised the regular filler is demonstrated in detail below.

Commercially available products can be used as the thin-film column provided with the regular packing material, and examples thereof include the trade name “Sumitomo / SFLOW ^™ ” of Sumiju Plant Engineering Co., Ltd.

  The temperature in the thin film column during the oil purification process is 225 to 252 ° C, preferably 225 to 247 ° C, more preferably 235 to 245 ° C, and most preferably 237 to 245 ° C. . If the temperature in the column is lower than 225 ° C., an edible fat with a low acid value cannot be obtained. Moreover, when it exceeds 252 degreeC, the trans fatty acid content in all the constituent fatty acids will increase, and edible fats and oils whose trans fatty acid content is 1 mass% or less cannot be obtained.

  The internal pressure of the thin film column during the oil refining treatment is 18 hPa or less, more preferably 11 hPa or less, and most preferably 10 hPa or less. If the pressure in the column exceeds 18 hPa, edible fats and oils having a low acid value cannot be obtained. The pressure in the thin film column can be set within this range by using a combination of a vacuum pump, a steam ejector and the like.

The liquid load value of the oil / fat in the thin film column during the oil / fat refining treatment is 12 to 28 m ³ / m ² · hr, more preferably 13 to 22 m ³ / m ² · hr, and most preferably 14 to 20 m. ³ / m ² · hr. Liquid load value of the fat ^is more than 12m 3 ^{/ m} 2 · hr or less than ^28m 3 ^{/ m} 2 · hr, and reduces the efficiency of the fatty acid distillation, it is not possible to obtain a low acid value edible oil. Here, the liquid load value of fats and oils means a value obtained by the following formula (Equation 1).

Ｑ：油流量（ｍ^３／ｈｒ）
Ａ：規則充填材の断面積（ｍ^２）

Q: Oil flow rate (m ³ / hr)
A: Cross-sectional area of the regular filler (m ² )

  The moving unit height (hereinafter also referred to as HTU) of the regular packing material of the thin film column during the oil refining treatment is 1 to 7 m, more preferably 1 to 5 m, and most preferably 1 to 4 m. . If it exceeds 7 m, the efficiency of fatty acid distillation will decrease, and the number of regular fillers will have to be increased in terms of equipment, and the equipment will become expensive due to the upsizing of the equipment. .

  Here, the movement unit height of the regular filler means a value represented by the following equation (Equation 2). As can be seen from the equation, the moving unit height can be reduced as the height of the regular filler is reduced, and the adjustment of the value should be performed by changing the number of steps of the regular filler. Can do.

Ｚ：規則充填材高さ（ｍ）
ｐ_ｙ：脂肪酸蒸気圧（ｈＰａ）
π：カラム内圧力（ｈＰａ）
Ｌ：カラム処理前の油脂中の脂肪酸量（ｍｏｌ数）
Ｇ：吹き込み蒸気量（ｍｏｌ数）
χ₁：カラム処理後の油脂中の脂肪酸濃度（ｍｏｌ分率）
χ_２：カラム処理前の油脂中の脂肪酸濃度（ｍｏｌ分率）

Z: Regular filler height (m)
_py : fatty acid vapor pressure (hPa)
π: In-column pressure (hPa)
L: Fatty acid content (number of moles) in the fat before column treatment
G: Amount of steam blown (in mol)
χ ₁ : Fatty acid concentration (mol fraction) in the fat after column treatment
χ ₂ : Fatty acid concentration (mol fraction) in fats and oils before column treatment

In order to lower the acid value of the resulting edible fat and oil more efficiently, the F factor of the blown steam during the oil refining process in the thin film column is 2.0 ((m / s) · (kg / m ³ )) ^0.5 or less and, preferably steam volume blown against purified processed oils and fats is 0.5 to 2.0 wt%, F factor 0.05~1.5 ((m / s) · (kg / M ³ )) ^0.5 , and the amount of steam blown into the oil to be refined is more preferably 0.5 to 1.5% by mass, and the F factor is 0.05 to 1.0 ((m / s) · (kg / m ³ )) ^0.5 , and the amount of steam blown into the refining target oil is most preferably 0.5 to 1.0% by mass.

  Here, the F factor of the blown steam is defined from the relationship between the steam flow velocity with respect to the cross-sectional area of the column and the steam density with respect to the pressure in the column, and refers to the value obtained by the following equation (Equation 3). The adjustment can be performed by changing the amount of blown steam.

ｕ：吹き込み蒸気の流速（ｍ／ｓ）、ρは吹き込み蒸気の密度（ｋｇ／ｍ^３）

u: Flow velocity of blown steam (m / s), ρ is the density of blown steam (kg / m ³ )

  In addition, the amount of steam blown refers to the ratio of the total amount of steam blown to the mass of the refining process target oil / fat per unit time, and is preferably described above by adjusting the amount of steam blown per unit time. The amount of blown steam can be in the range.

(Purification using a tray-type device)
Next, the refinement | purification process of the fats and oils using a tray type apparatus is demonstrated in detail below. As the tray type device, a single shell type, a double shell type, a combination shell type in which a single shell type and a double shell type are combined, which are generally used in a deodorizing process of fats and oils, and the like can be used.

  The temperature in the tray of the tray-type device during the oil refining treatment is 210 to 247 ° C, preferably 212 to 247 ° C, more preferably 215 to 245 ° C, and most preferably 218 to 245 ° C. is there. If the temperature in the tray is less than 210 ° C., the odorous components of the resulting edible oil / fat cannot be sufficiently removed, and it is impossible to obtain an oil / fat quality with good flavor. This is because the content of trans fatty acids in all the constituent fatty acids of the edible fats and oils to be obtained becomes high.

  The tray internal pressure of the tray-type device during the oil refining process is 18 hPa or less, more preferably 11 hPa or less, and most preferably 10 hPa or less. This is because if it exceeds 18 hPa, the odorous component of the resulting edible fat / oil cannot be sufficiently removed. By using a combination of devices such as a vacuum pump and a steam ejector, the pressure in the tray type device can be set within this range.

  The oil refining time in the tray type apparatus is 15 to 120 minutes, preferably 20 to 50 minutes, more preferably 20 to 45 minutes, and most preferably 20 to 40 minutes. If the purification treatment time is less than 15 minutes, the odorous components of the resulting edible oil / fat cannot be sufficiently removed. If the purification treatment time exceeds 120 minutes, This is because the trans-fatty acid content of the product becomes high.

  Moreover, in order to remove the odorous component of the edible fats and oils obtained more efficiently, at the time of the refinement | purification process of the fats and oils in a tray type apparatus, the amount of blowing steam with respect to refinement | purification process fats and oils is 0.5-8.0 mass%. It is preferably 0.5 to 3.0% by mass, and most preferably 0.5 to 2.0% by mass.

  The amount of steam blown refers to the ratio of the total amount of steam blown to the mass of the oil to be refined per unit time, and by adjusting the amount of steam blown per unit time, the preferred range described above The amount of blown steam can be set.

(Effects of the embodiment of the present invention)
(1) According to a normal method for producing deodorized edible fats and oils (for example, deodorization with a tray type device), the acid value of the obtained deodorized edible fats and oils is 0.03 to 0.15, but the trans fatty acid content in all the constituent fatty acids Cannot be reduced to 1% by mass or less. On the other hand, according to the embodiment of the present invention, the acid value of the edible fat / oil obtained can be 0.06 or less, and the trans fatty acid content in all the constituent fatty acids can be 1% by mass or less. is there.

(2) According to the usual method for producing deodorized edible fats and oils (for example, deodorization with a tray-type device), the deodorized rapeseed oil has a chromaticity value of 2.0Y / 0.2R to 10Y / 1.0R, and the deodorized soybean oil has a chromaticity value. Although the value of is 3.0Y · 0.3R to 10Y / 1.0R, the trans fatty acid content in all the constituent fatty acids cannot be 1% by mass or less. On the other hand, according to the embodiment of the present invention, in the case of edible rapeseed oil, the chromaticity value is 3.5Y / 0.3R or less, and in the case of edible soybean oil, the chromaticity value is 4.5 / 0.4R or less. In addition, the trans fatty acid content in all the constituent fatty acids can be 1% by mass or less. This chromaticity value can be measured by the Robibond method.

(3) According to a conventional method for producing deodorized rapeseed oil (for example, deodorization by a tray type apparatus), the trans fatty acid conversion rate of linoleic acid is 1 to 2%, and the trans fatty acid conversion rate of linolenic acid is 15 to 30%. According to the embodiment of the present invention, the trans fatty acid conversion rate of linoleic acid in edible rapeseed oil can be 0.9% or less, and the trans fatty acid conversion rate of linolenic acid can be 9.5% or less.

(4) According to a normal method for producing deodorized soybean oil (for example, deodorization with a tray type device), the trans fatty acid conversion rate of linoleic acid is 1-2%, and the trans fatty acid conversion rate of linolenic acid is 18-30%. However, according to the embodiment of the present invention, the trans fatty acid conversion rate of linoleic acid in edible soybean oil can be 0.9% or less, and the trans fatty acid conversion rate of linolenic acid can be 15.0% or less.

Here, the trans fatty acid conversion rate of linoleic acid refers to the ratio of the linoleic acid constituting the fat and oil converted to the trans isomer by the purification treatment. The trans fatty acid conversion rate of linolenic acid refers to the ratio of the linolenic acid constituting the oil and fat converted to the trans isomer by the purification treatment.
<Measurement and calculation method of trans fatty acid conversion>
・ Conversion rate of trans fatty acid of linoleic acid (% by mass) = ((trans isomer mass of linoleic acid constituting the refined oil / fat−trans isomer mass of linoleic acid constituting the oil / fat before refining) / (purification) The linoleic acid mass constituting the previous oil))) × 100
Conversion rate of trans fatty acid of linolenic acid (% by mass) = ((trans isomer mass of linolenic acid constituting the refined oil / fat-trans isomer mass of linolenic acid constituting the oil / fat after purification) / (purification) Linolenic acid mass constituting the previous oil))) × 100

(5) According to a normal method for producing deodorized rapeseed oil (for example, deodorization with a tray-type device), the tocopherol content in rapeseed oil is 400 to 630 ppm, but according to the embodiment of the present invention, the tocopherol content in edible rapeseed oil Can be made 650 ppm or more.

(6) According to an ordinary method for producing deodorized soybean oil (for example, deodorization with a tray-type device), the tocopherol content in the deodorized soybean oil is 600 to 1000 ppm. According to the embodiment of the present invention, edible soybean oil The tocopherol content can be 1100 ppm or more. The greater the tocopherol content in the edible fat after production, the more the stability to heating can be improved.

(7) According to the embodiment of the present invention, it is possible to produce edible fats and oils that have a good flavor and are suppressed from being heated and exposed to light. Here, the heated odor in the present invention refers to the odor generated when the edible oil / fat is heated at 180 ° C., and the exposure heating odor is the edible oil / fat stored at 20 ° C., 7000 Lux for 16 hours, Odor generated when heated at 180 ° C.

  In addition, according to a more preferred embodiment of the present invention, it is possible to obtain an edible fat having a trans fatty acid content of 0.9% by mass or less, more preferably 0.7% by mass or less in the total constituent fatty acids, and most preferred. According to the form, edible fats and oils of 0.5 mass% or less can be obtained.

[Edible fats and oils according to embodiments of the present invention]
Next, the edible fat / oil according to the embodiment of the present invention will be described. The edible oil and fat according to the embodiment of the present invention is an edible oil and fat having a trans fatty acid content of 1% by mass or less in all the constituent fatty acids, and can be produced by the production method described above. The trans fatty acid content in the total constituent fatty acids of the edible fat can be measured, for example, by gas chromatography. According to a more preferred embodiment of the present invention, the trans fatty acid content in the total constituent fatty acids is 0.9% by mass or less, further 0.7% by mass or less, and according to the most preferred mode, 0.5% or less. It is an edible oil and fat of mass% or less.

  The edible oil and fat according to the embodiment of the present invention can have an acid value of 0.06 or less and a low chromaticity value. For example, in the case of edible rapeseed oil produced by the method of the present invention, the chromaticity value is 3.5Y / 0.3R or less, and in the case of edible soybean oil produced by the method of the present invention, the chromaticity value is 4. 5 / 0.4R or less.

  The edible fat according to the embodiment of the present invention has a low trans fatty acid conversion rate of linoleic acid and linolenic acid. For example, the trans fatty acid conversion rate of linoleic acid of the edible rapeseed oil produced by the method of the present invention can be 0.9% or less, and the trans fatty acid conversion rate of linolenic acid can be 9.5% or less. The trans fatty acid conversion rate of linoleic acid in the edible soybean oil produced by the method can be 0.9% or less, and the trans fatty acid conversion rate of linolenic acid can be 15.0% or less.

  The edible fat according to the embodiment of the present invention has a high tocopherol content. For example, the tocopherol content in the edible rapeseed oil produced by the method of the present invention can be 650 ppm or more, and the tocopherol content in the edible soybean oil produced by the method of the present invention can be 1100 ppm or more.

  The edible oil and fat according to the embodiment of the present invention has a good flavor and is less heated and exposed to heat.

  The edible oil and fat according to the embodiment of the present invention can be used as it is for raw food, fried oil, and tempura. It can also be used as a raw material for processed oil products such as mayonnaise, dressing, margarine, spread, etc., and the content of trans fatty acids in all the constituent fatty acids of processed oil products can be reduced.

  In the above embodiment, an example in which a fat (triacylglycerol) having a trans fatty acid content of 1% by mass or less in all the constituent fatty acids has been described has been described. The present invention can also be applied to a purification treatment of diacylglycerol having a fatty acid content of 1% by mass or less. In this case, an edible diacylglycerol having a trans fatty acid content of 1% by mass or less in all the constituent fatty acids is obtained by the production method of the present invention. be able to. Moreover, it can also be applied to the purification treatment of a mixture of fat and oil and diacylglycerol having a trans fatty acid content of 1% by mass or less in the total constituent fatty acid. In this case, the trans fatty acid content in the total constituent fatty acid is obtained by the production method of the present invention. Of edible oil and fat and edible diacylglycerol can be obtained.

  The diacylglycerol having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids to be purified is, for example, the above-described fats and oils having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids. It can obtain by removing a fatty acid after a decomposition process or the hydrolysis process by a chemical reaction.

  In addition, the fat and diacylglycerol mixture having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids to be refined is, for example, an oil and fat having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids described above. It can be obtained by mixing diacylglycerol having a trans fatty acid content of 1% by mass or less in all the constituent fatty acids. Furthermore, the fat having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids described above can be obtained by removing the fatty acid after the partial hydrolysis treatment by the enzymatic reaction or the partial hydrolysis treatment by the chemical reaction. .

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

[Examples 1-8 and Comparative Examples 1-6]
(Manufacture of edible fats and oils)
The raw rapeseed was squeezed, extracted, water degummed, deoxidized with alkali, and decolorized with activated clay to obtain decolorized rapeseed oil. Using the obtained decolorized rapeseed oil, a column pressure of 7.3 hPa and an amount of blown steam of 1. in a thin-film column equipped with a regular filler (trade name: Sumitomo / SFLOW ^™ , manufactured by Sumiju Plant Engineering Co., Ltd.) After performing purification treatment with the condition setting shown in Tables 1 to 4, the column temperature, the liquid load value of the oil and fat, the F factor, and the moving unit height (HTU) of the regular packing material are set in the tray type apparatus. Then, the pressure of the tray was set to 7.3 hPa, and the purification process was continuously performed under the condition settings shown in Tables 1 to 4 for the temperature in the tray, the tray processing time, and the amount of blown steam. Thereby, the edible fats and oils of Examples 1-8 and Comparative Examples 1-6 were obtained.

(Analytical values and evaluation of edible oils and fats)
About the edible fats and oils of Examples 1 to 8 and Comparative Examples 1 to 6, the acid value, the chromaticity value, the trans fatty acid content, the trans fatty acid conversion rate, and the tocopherol content in all the constituent fatty acids were measured. The odor and the exposure heating odor were evaluated. Each measurement method is shown below, and the measurement and evaluation results are shown in Tables 1 to 4.

<Method for measuring acid value>
It measured according to the reference | standard oil-and-fat analysis test method 2.3.1-1996.

<Measurement method of chromaticity>
It was measured according to the standard fat and oil analysis test method 2.2.1.1-1996.

<Measurement method of trans fatty acid content in all constituent fatty acids>
It was measured based on AOCS (American Official Chemists' Society) official method Ce 1f-96.

<Measurement and calculation method of trans fatty acid conversion>
・ Conversion rate of trans fatty acid of linoleic acid (% by mass) = ((trans isomer mass of linoleic acid constituting the refined oil / fat−trans isomer mass of linoleic acid constituting the oil / fat before refining) / (purification) The linoleic acid mass constituting the previous oil))) × 100
Conversion rate of trans fatty acid of linolenic acid (% by mass) = ((trans isomer mass of linolenic acid constituting the refined oil / fat-trans isomer mass of linolenic acid constituting the oil / fat after purification) / (purification) Linolenic acid mass constituting the previous oil))) × 100

<Measurement method of tocopherol content>
It measured according to the reference | standard oil-and-fat analysis test method 2.4.10-1996.

<Flavor evaluation test method>
About 1 to 2 ml of each edible oil and fat obtained was contained in the mouth at room temperature, and the flavor when contained in the mouth was evaluated according to the following evaluation criteria. The evaluation method evaluated 5 points | pieces by seven panelists, and evaluated by the average value.
(Evaluation score standard)
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad

<Heating odor evaluation test method>
50 g of each edible fat / oil obtained was put into a 100 ml beaker and heated to 180 ° C., and the heating odor at that time was evaluated according to the following evaluation criteria. The evaluation method evaluated 5 points | pieces by seven panelists, and evaluated by the average value.
(Evaluation score standard)
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad

<Evaluation method of exposure heating odor>
Each edible oil and fat obtained was filled in a 600 g PET container, exposed to light at 7000 lux and 20 ° C. for 16 hours, and then evaluated by the following method.
50 g of each edible oil and fat after exposure was placed in a 100 ml beaker and heated to 180 ° C., and the heating odor at that time was evaluated according to the following evaluation criteria. The evaluation method evaluated 5 points | pieces by seven panelists, and evaluated by the average value.
(Evaluation score standard)
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad

  From the results of Table 1, the trans fatty acid content in all the constituent fatty acids is 1% by mass or less under the conditions that the temperature in the thin film column and the temperature in the tray are 230, 240 or 245 ° C. (Examples 1 to 3), It was found that the tocopherol content was high, and the acid value, chromaticity, flavor, heating odor, and exposure heating odor were good.

  On the other hand, when the temperature in the thin film column is 220 ° C. (Comparative Example 1), the trans fatty acid content in all the constituent fatty acids is further reduced and the tocopherol content is increased, but the acid value is increased. Moreover, it turned out that flavor, a heating odor, and an exposure heating odor are inferior compared with Examples 1-3. Further, when the temperature in the thin film column and the temperature in the tray are 255 ° C. (Comparative Example 2), the acid value, chromaticity, flavor, heating odor, and exposure heating odor are good, but the trans fatty acid in all the constituent fatty acids. It was found that the content exceeded 1% by mass and the tocopherol content was reduced.

  From the results shown in Table 2, the trans fatty acid content in all the constituent fatty acids is 1% by mass or less, the tocopherol content is high, and the acid is used under conditions where the tray treatment time is 30 minutes or 40 minutes (Examples 4 to 5). It was found that the value, chromaticity, flavor, heating odor, and exposure heating odor were good.

  On the other hand, when the tray processing time is 10 minutes (Comparative Example 3), there is no problem in the acid value, chromaticity, trans fatty acid content and tocopherol content in all the constituent fatty acids, but the flavor, heating odor, and exposure heating odor are It turned out that it is inferior compared with Examples 4-5. Moreover, when the tray processing time was 150 minutes (Comparative Example 4), it was found that the trans fatty acid content in all the constituent fatty acids exceeded 1% by mass and the tocopherol content also decreased.

From the results of Table 3, the trans fatty acid content in the total constituent fatty acids is 1% by mass or less under the condition that the thin film type liquid load is 12.7 or 19.1 m ³ / m ² · hr (Examples 6 to 7). In addition, it was found that the tocopherol content was high, and the acid value, chromaticity, flavor, heating odor, and exposure heating odor were good.

On the other hand, if the thin film type liquid load is 10.2 m ³ / m ² · hr (Comparative Example 5) or 30.3 m ³ / m ² · hr (Comparative Example 6), the acid value becomes high, and exposure heating is performed. I found that the odor was inferior.

  From the results shown in Table 4, when purification treatment was attempted under the conditions of a column temperature of 240 ° C. and a tray temperature of 220 ° C. (Example 8), the trans fatty acid content in all the constituent fatty acids was 1% by mass or less, and tocopherol It was found that the content was high, and the acid value, chromaticity, flavor, heating odor, and exposure heating odor were good.

[Comparative Examples 7-8]
Next, the conditions shown in Table 5 are used for the case where the purification process is performed using only the thin film column (Comparative Example 7) and the case where the purification process is performed using only the tray type apparatus (Comparative Example 8). 1 to 8 and Comparative Examples 1 to 6 were used to produce edible oils and fats, and the acid value, chromaticity value, trans fatty acid content in all constituent fatty acids, trans fatty acid conversion, and tocopherol content were measured. The flavor, heating odor, and exposure heating odor were evaluated. Table 5 shows the measurement / evaluation results.

  From the results shown in Table 5, it was found that only the thin-film column (Comparative Example 7) was inferior in flavor, heating odor, and exposure heating odor even when the purification conditions were within the appropriate range of the present invention. In addition, in the tray type apparatus only (Comparative Example 8), the comparative example has a flavor, a heated odor, and an exposure heated odor that are comparable to the Examples, but the trans fatty acid content in all the constituent fatty acids is 2.3 mass% and 1 It was found that the content exceeded 50% by mass and the tocopherol content was low.

[Examples 9 to 11 and Comparative Examples 9 to 10]
About the cooking oil and fat of Examples 1-3 and Comparative Examples 1-2, cooking evaluation was performed with the following method. The evaluation results are shown in Table 6.

<Cooking evaluation test method>
800 g of the edible fats and oils of Examples 1 to 3 and Comparative Examples 1 and 2 were put in a fryer, and sweet potato tempura was fried at 180 ° C. for 3 minutes. The evaluation method evaluated 5 points | pieces by the seven panelists about the sweet potato tempura which is a cooking product, and the smell at the time of cooking, and evaluated by the average value.
(Evaluation score standard)
5 points ... very good 4 points ... good 3 points ... normal 2 points ... slightly bad 1 point ... bad

  From the results of Table 6, when the temperature in the thin film column is 230, 240 or 245 ° C. (Examples 9 to 11), the odor during cooking and the cooked product are good, whereas the temperature is 220 ° C. (Comparative Example 9). Then, it turned out that an acid value is high and both the smell at the time of cooking, and a cooked product are inferior compared with Examples 9-11. Further, at 255 ° C. (Comparative Example 10), there is no problem with the odor during cooking and the cooked product, but the trans fatty acid content in all the constituent fatty acids exceeds 1% by mass.

[Examples 12 to 14 and Comparative Examples 11 to 12]
About the edible oil and fat of Examples 1-3 and Comparative Examples 1-2, the acrolein index measurement test and the odor index measurement test were done. The test methods are shown below, and the test results are shown in Table 7.

<Acrolein index measurement test method>
About 4 g of a sample was collected in a 20 ml vial for HSS, sealed, and then preheated at 180 ° C. for 10 minutes to prepare a sample. The sample was measured under the following conditions, and the measurement results were calculated for each volatile component area from a total ion chromatogram (TIC). The acrolein index is a relative value with Comparative Example 12 (Comparative Example 2) as 100, and the smaller the number, the less acrolein.
(Used equipment)
GC: HP6890 Gas Chromatograph
MS: 5973 Mass Selective Detector
HSS: HP 7694 Headspace Sampler
Column used: DB-WAX 60m

<Odor index measurement test method>
2 g of the sample was put in a measurement vial, and the sample heated at 180 ° C. with an odor sensor FOX4000 (Alpha MOS) was measured for 3 minutes. The sum of numerical values measured by each sensor was taken as the odor intensity. The odor index evaluation is represented by a relative value with Comparative Example 12 (Comparative Example 2) as 100, and the smaller the number, the less odor.

  From the results in Table 7, when the temperature in the thin film column and the temperature in the tray of the tray device are 230, 240, or 245 ° C. (Examples 12 to 14), the odor is clearly reduced compared to Comparative Example 12, It was also found that the odor was reduced compared to Comparative Example 11.

Example 15
Next, using the decolored rapeseed oil instead of the decolorized rapeseed oil, edible fats and oils were produced in the same manner as in Examples 1-8 and Comparative Examples 1-6 under the condition settings shown in Table 8, and the acid value The chromaticity value, the trans fatty acid content, the trans fatty acid conversion rate, and the tocopherol content in all the constituent fatty acids were measured, and the flavor, heating odor, and exposure to heating odor were evaluated. Table 8 shows the measurement and evaluation results.

  From the results shown in Table 8, when decolorized soybean oil was used (Example 15), the trans fatty acid content in all the constituent fatty acids was 1% by mass or less and the tocopherol content was the same in the same purification treatment conditions as in Example 2. It was found that the acid value, chromaticity, flavor, heated odor, and exposure to heating odor were good.

It is a figure which shows the manufacture flow of the edible fat / oil which concerns on embodiment of this invention.

Claims (12)

An edible product comprising a step of purifying fats and oils having a trans-fatty acid content of 1% by mass or less in all constituent fatty acids by combining a purification process using a thin film column equipped with a regular packing material and a purification process using a tray-type apparatus. A method for producing fats and oils,
The temperature in the column during the purification treatment using the thin film column is 225 to 245 ° C., the pressure in the column is 18 hPa or less, the liquid load value of oil and fat is 12 to 22 m ³ / m ² · hr, and the movement of the regular packing material The unit height (HTU) is 1 to 7 m, the tray internal temperature during the purification process using the tray-type apparatus is 210 to 245 ° C., the tray internal pressure is 18 hPa or less, and the purification processing time is 15 to 120. The manufacturing method of the edible fat which is a minute.   The method for producing edible fats and oils according to claim 1, wherein the step is a step of continuously performing a purification process using the tray type apparatus after performing a purification process using the thin film column. In the refining process using the thin film column, the F factor of the blown steam is 2.0 ((m / s) · (kg / m ³ )) ^0.5 or less, and blown into the oil to be refined. The method for producing edible fats and oils according to claim 1 or 2, wherein the amount of steam is 0.5 to 2.0 mass%.   The production of edible fats and oils according to any one of claims 1 to 3, wherein the amount of steam blown into the fats and oils to be refined during the refinement process of fats and oils using the tray type device is 0.5 to 8.0% by mass. Method.   Fats and oils having a trans fatty acid content of 1% by mass or less in all constituent fatty acids are animal and vegetable fats and oils, transesterified fats and oils of animal and vegetable fats and oils, transesterified fats and oils of animal and vegetable fats and medium chain fatty acid triglycerides, and esters of animal and vegetable fats and oils containing plant sterols. It is the 1 type chosen from exchange oils and fats, or these mixtures, The manufacturing method of edible oils and fats of any one of Claims 1-4.   Edible fats and oils produced by the method for producing edible fats and oils according to any one of claims 1 to 5, wherein the trans fatty acid content in all the constituent fatty acids is 1% by mass or less.   The fat with a trans fatty acid content of 1% by mass or less in all the constituent fatty acids is rapeseed oil, the trans fatty acid conversion of linoleic acid is 0.9% or less, and the trans fatty acid conversion of linolenic acid is 9.5% or less The edible fat according to claim 6.   The fat having a trans fatty acid content of 1% by mass or less in all the constituent fatty acids is soybean oil, the trans fatty acid conversion rate of linoleic acid is 0.9% or less, and the trans fatty acid conversion rate of linolenic acid is 15.0%. The edible fat according to claim 6, which is the following. Including a step of purifying diacylglycerol having a trans-fatty acid content of 1% by mass or less in all constituent fatty acids by combining a purification process using a thin-film column equipped with a regular packing material and a purification process using a tray type apparatus. A method for producing edible diacylglycerol,
The temperature in the column during the purification treatment using the thin film column is 225 to 245 ° C., the pressure in the column is 18 hPa or less, the liquid load value of oil and fat is 12 to 22 m ³ / m ² · hr, and the movement of the regular packing material The unit height (HTU) is 1 to 7 m, the tray internal temperature during the purification process using the tray-type apparatus is 210 to 245 ° C., the tray internal pressure is 18 hPa or less, and the purification processing time is 15 to 120. A method for producing edible diacylglycerol, which is a component.   An edible diacylglycerol obtained by the method for producing an edible diacylglycerol according to claim 9, wherein the trans fatty acid content in all the constituent fatty acids is 1% by mass or less. A mixture of a refinement process using a thin-film column equipped with a regular packing material and a refinement process using a tray-type apparatus is used to purify a mixture of fat and oil and diacylglycerol having a trans fatty acid content of 1% by mass or less in the total constituent fatty acids. A process for producing a mixture of edible oil and fat and edible diacylglycerol, comprising the steps of:
The temperature in the column during the purification treatment using the thin film column is 225 to 245 ° C., the pressure in the column is 18 hPa or less, the liquid load value of oil and fat is 12 to 22 m ³ / m ² · hr, and the movement of the regular packing material The unit height (HTU) is 1 to 7 m, the tray internal temperature during the purification process using the tray-type apparatus is 210 to 245 ° C., the tray internal pressure is 18 hPa or less, and the purification processing time is 15 to 120. A method for producing a mixture of edible oil and fat and edible diacylglycerol.   A mixture of edible oil and fat and edible diacylglycerol, which is produced by the method for producing a mixture of edible fat and edible diacylglycerol according to claim 11, wherein the trans fatty acid content in all the constituent fatty acids is 1% by mass or less.

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