JP6009875B2 - Process for producing refined fat and oil and refined oil and fat - Google Patents

Description

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

  It is known that frying oil, which is an oil used for cooking fried foods, is deteriorated by heating and reaches the limit of use. As a reference value for the limit of use of frying oil, for example, the “acid value”, which is a value proportional to the content of free fatty acids in fats and oils, is determined as a sanitary norm under the Food Sanitation Law. ing. Therefore, there is a need for fats and oils whose acid value is difficult to increase even when heated.

  The cause of the increase in the acid value of fats and oils is that the content of free fatty acids in the raw fats and oils is high, citric acid added for the purpose of inhibiting the oxidation of fats and oils after the deodorization of fats and oils, and / or In addition, during cooking at high temperatures using fats and oils, the content of free fatty acids increases as a result of hydrolysis of fats and oils caused by the contact between water adhering to ingredients and water vapor generated from fried seeds and fats and fats, etc. It is done.

  As a technique for managing the use limit of frying oil by paying attention to the acid value, for example, a technique described in Patent Document 1 can be mentioned. However, a technique capable of more effectively managing the increase in the acid value of fats and oils due to heating has been desired.

Japanese Patent No. 4392770

  This invention is made | formed in view of this situation, and it aims at providing the refined fats and oils by which the raise of the acid value was suppressed even after the heating.

  The present inventors have found that the above-mentioned problems can be solved by setting the amount of citric acid to be added to the oil and fat after the deodorization of the oil and fat, and have completed the present invention. Specifically, the present invention provides the following.

(1) Deodorizing raw oil and fat having an iodine value of 110 to 140 by blowing steam of 2 to 5% by mass with respect to the raw oil and fat under a temperature condition of 220 to 260 ° C. and a pressure condition of 200 to 600 Pa. A deodorizing step for obtaining deodorized oil;
A citric acid addition step of adding 10 to 25 ppm of citric acid to the deodorized oil,
The manufacturing method of refined fats and oils whose acid value is 0.03 or less which passed through.

(2) an acid value measurement step for measuring the acid value of the deodorized oil that has undergone the citric acid addition step;
After the acid value measurement step, a selection step of selecting a deodorized oil having an acid value of 0.03 or less as a refined oil and fat,
The manufacturing method of the refined fats and oils as described in (1) which contain further.

  (3) The manufacturing method of the refined fats and oils as described in (1) or (2) whose said raw material fats and oils are either soybean oil, rapeseed oil, or these mixed oils.

  (4) A refined fat obtained by the method for producing a refined fat according to any one of (1) to (3).

  According to this invention, the refined fats and oils with which the raise of the acid value was suppressed even after a heating are provided.

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

  The method for producing a refined fat according to the present invention includes at least a deodorizing step and a citric acid addition step. Hereinafter, each process etc. are demonstrated.

[Deodorization process]
The deodorization process in the manufacturing method of the refined fats and oils of this invention is a process of deodorizing the raw material fats and oils whose iodine numbers are 110-140 on predetermined conditions, and obtaining deodorized oil.

  The iodine value is a numerical value obtained by converting the amount of halogen that reacts when halogen is allowed to act on 100 grams of fats and oils in terms of grams of iodine. The iodine value is proportional to the amount of unsaturated bonds. In the present invention, raw material fats and oils having a high iodine value of 110 to 140 are used.

  Raw material fats and oils having an iodine value of 110 to 140 are not particularly limited, but soybean oil, rapeseed oil, rice oil, safflower oil, grape seed oil, sunflower oil (Hylino Lake), wheat germ oil, corn oil, cottonseed oil, Examples include vegetable oils such as sesame oil, peanut oil, flux oil, sesame oil, olive oil, palm oil, and palm oil, and edible fractionated oils (palm olein, palm stearin, palm super olein, palm mid fraction, etc.). Moreover, about said fats and oils, what carried out the hydrogenation, transesterification, and / or mixing of several fats and oils, etc., and the iodine number became 110-140 may be used. In particular, soybean oil, rapeseed oil, grape seed oil, sunflower oil (Hilino Lake), corn oil, cottonseed oil, sesame oil and the like each have an iodine value of 110-140. Therefore, it is preferable to use these fats and oils alone, or to use two or more of these mixed oils.

  Among the above fats and oils, the raw material fat having an iodine value of 110 to 140 is most preferably soybean oil, rapeseed oil or a mixed oil thereof. The fatty acid composition of these fats and oils has a high proportion of unsaturated fatty acids, and the acid value is difficult to increase even after heating. Therefore, if these fats and oils are used as raw material fats and oils, the refined fats and oils in which the increase in the acid value is more effectively suppressed even after heating can be obtained.

  The iodine value of raw material fats and oils is measured based on the “standard oil analysis test method 2.3.4.1-1996” edited by the Japan Oil Chemists' Society.

  As raw material fats and oils in this invention, refined oil may be used and non-refined oil may be used. The refined oil may be obtained by a known purification method. As a known refining method, oil is obtained by pressing or / and solvent extraction on the raw material (when pressing and solvent extraction are performed, the oils and fats obtained in each oil collecting step may be mixed) and obtained. Examples of the method include obtaining a refined oil by performing a degumming step, a deoxidation step, a decolorization step, a deodorization step, and the like on the oil and fat.

  The temperature condition of the deodorization process in this invention is 220-260 degreeC (preferably 240-260 degreeC). Moreover, the pressure conditions of the deodorization process in this invention are under pressure reduction (200-600 Pa, Preferably the vacuum degree of 250-600 Pa). In the deodorizing step in the present invention, 2 to 5% by mass of steam is blown into the raw material fat under the above temperature condition and pressure condition to deodorize the raw material fat. Deodorized oil can be obtained by deodorizing the raw oil and fat under the above conditions.

  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.

[Citric acid addition step]
In the citric acid addition step in the method for producing the refined fat according to the present invention, the deodorized oil obtained in the deodorization step is depressurized with citric acid as an aqueous solution (the citric acid concentration in the aqueous solution is, for example, 5 to 15% by mass). It is the process of adding below. The amount of citric acid to be added is 10 to 25 ppm with respect to the deodorized oil.

  By adding citric acid to the deodorized oil, oxidation of the deodorized oil can be suppressed. However, when an excessive amount (for example, 30 ppm or more with respect to the deodorized oil) of citric acid is added to the heated deodorized oil, there is a problem that citric acid can increase the apparent acid value of the oil. In the present invention, by adding 10 to 25 ppm of citric acid to the deodorized oil, it is possible to obtain a purified fat and oil that is suppressed in oxidation and in which an increase in acid value during heating of the fat and oil is suppressed. be able to.

  The citric acid addition step may be provided after completion of the deodorization step, but before the deodorization step is completely completed (for example, cooling of fats and oils in the deodorization step (the fats and oils may be deodorized oils or deodorized oils)) Can also be provided. When providing a citric acid addition process at the time of cooling of the fats and oils in a deodorizing process, it is preferable to add a citric acid to deodorized oil at the time of oil temperature becoming 50-200 degreeC (more preferably 120-170 degreeC). When the citric acid addition step is performed when the oil temperature is 170 ° C. or higher, the citric acid can be decomposed and removed by the high temperature. Therefore, it is preferable to add citric acid at the time when the oil temperature is 120 to 170 ° C. from the viewpoint of realizing good energy efficiency while sufficiently exhibiting the effect of suppressing oxidation of fats and oils by citric acid.

  “At the time of oil and fat cooling in the deodorizing step” will be described by taking a tray-type device as an example. The tray type apparatus includes a deodorizing tower having several trays. The raw material fat is deodorized by exposing it to water vapor or the like while lowering the lower raw material fat from the upper tray of the deodorization tower. The stage when the oil temperature descending to the lower tray in the deodorization tower reaches 50 to 200 ° C. (more preferably 120 to 170 ° C.) can be called “at the time of oil and fat cooling in the deodorization process”. It is preferable to add an acid.

  After adding citric acid to the deodorized oil, a deodorized oil that has undergone a citric acid addition step is obtained. You may obtain the deodorized oil which passed the citric acid addition process by performing filtration etc. of fats and oils after citric acid addition. The acid value of the deodorized oil which passed through the citric acid addition process in this invention is 0.03 or less.

[Acid value measurement]
The acid value measurement step is a step of measuring the acid value of the deodorized oil that has undergone the citric acid addition step. The acid value is measured based on “Reference Oil Analytical Test Method 2.3.1-1996” edited by Japan Oil Chemists' Society. Deodorized oil having an acid value of 0.03 or less can be selected as the refined fat of the present invention.

[Refined fats and oils of the present invention]
Since the refined fats and oils of the present invention have an acid value of 0.03 or less, an increase in the acid value is suppressed even when heated, and can be preferably used as frying oil or the like.

  Hereinafter, although it demonstrates still in detail based on the Example of this invention, this invention is not limited to these description at all.

  Deodorized soybean oil (which is deodorized oil) is deodorized under the conditions described in Table 1 for soybean oil (which corresponds to raw oil and fat) that has undergone the degumming process, deoxidation process and decolorization process. Corresponding). Further, after the deodorization time was completed, the deodorized soybean oil was cooled to 170 ° C. During cooling, an aqueous citric acid solution was added to the deodorized soybean oil, followed by filtration to obtain a refined soybean oil. The “citric acid addition amount” in Table 1 indicates the amount of citric acid in the citric acid aqueous solution with respect to the fat and oil added to the deodorized fat and oil. In the table, “%” indicates mass%.

  The above-mentioned process similar to soybean oil was performed on rapeseed oil or palm oil to obtain rapeseed refined oil or palm refined oil.

[Measurement of acid value]
The acid value of the soybean refined oil, rapeseed refined oil or palm refined oil obtained above was measured based on “Standard Oil Analysis Test Method 2.3.1-1996” edited by the Japan Oil Chemists' Society. The results are shown in Table 1.

[Measurement of iodine value]
The iodine value of soybean oil, rapeseed oil or palm oil (that is, raw material oil) before the treatment was measured based on “Standard Oil Analysis Test Method 2.3.4.1-1996” edited by the Japan Oil Chemists' Society. The results are shown in Table 1.

[Fly test]
Using the soybean refined oil, rapeseed refined oil or palm refined oil obtained above, a fly test was conducted as follows.

  4 kg of each refined fat was put into an electric fryer (Aisin Electric Co., Ltd.), heated to 180 ° C., and heated for 8 hours per day. During the heating, the fried seeds were fried for one hour (that is, a total of eight fries were performed per day). The above process was performed for 8 days.

  The fried seeds used in the fly test are shown in Table 2. For example, on the first and second days, the sweet potato tempura (one serving: 140 g, fried time 3 minutes 30 seconds), which is a deep-fried seed, was fried every hour, and the sweet potato tempura was fried eight times in total. On the third and fourth days, the frying test was performed in the same manner by changing the fried seeds to frozen croquettes (one serving: 280 g, fried time 4 minutes 30 seconds). Further, on the 5th to 8th days, the frying test was performed in the same manner by changing the fried seeds from fried chicken (one serving: 240 g, fried time 4 minutes). In addition, every time when the one-day frying test was completed, new refined fats and oils were added so that the total amount of refined fats and oils in the electric fryer became 4 kg.

The fried seed materials are shown below.
Sweet potato tempura: sweet potato slices, tempura flour (trade name “Delicious Tempura Flour” (Nisshin Foods Co., Ltd.))
Frozen croquette: Product name “Croquette with crisp clothing” (Nichirei Foods Co., Ltd.)
Deep-fried chicken: Corner cut of chicken thigh, deep-fried powder (trade name “Karaage no Moto” (Nippon Shokuken Holdings)

  A part of each refined fat was collected at the start of the test and every 8 hours after the start of the test, and the acid value of the obtained fat was measured. The results are shown in Tables 3-5. In Tables 3 to 5, “time” indicates elapsed time (unit: time) from the start of the fly test.

  As shown in Tables 3 to 5, the refined oil obtained by the production method of the present invention was effectively suppressed from increasing in acid value even after heating.

Claims (3)

The raw oil and fat having an iodine value of 110 to 140 is deodorized by blowing 2 to 5 mass% of steam with respect to the raw oil and fat under a temperature condition of 220 to 260 ° C. and a pressure condition of 267 to 600 Pa. Deodorizing step to obtain,
A citric acid addition step of adding 15 to 25 ppm of citric acid to the deodorized oil,
The manufacturing method of refined fats and oils whose acid value is 0.03 or less which passed through. An acid value measuring step for measuring the acid value of the deodorized oil that has undergone the citric acid addition step;
After the acid value measurement step, a selection step of selecting a deodorized oil having an acid value of 0.03 or less as a refined oil and fat,
The manufacturing method of the refined fats and oils of Claim 1 which contain further.   The manufacturing method of the refined fats and oils of Claim 1 or 2 whose said raw material fats and oils are either soybean oil, rapeseed oil, or these mixed oils.