JP7408240B2 - Method for producing re-refined palm oil - Google Patents
Method for producing re-refined palm oil Download PDFInfo
- Publication number
- JP7408240B2 JP7408240B2 JP2020048575A JP2020048575A JP7408240B2 JP 7408240 B2 JP7408240 B2 JP 7408240B2 JP 2020048575 A JP2020048575 A JP 2020048575A JP 2020048575 A JP2020048575 A JP 2020048575A JP 7408240 B2 JP7408240 B2 JP 7408240B2
- Authority
- JP
- Japan
- Prior art keywords
- palm oil
- fat
- oil
- refined
- clay
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
本発明は、再精製パーム系油脂の製造方法に関する。 The present invention relates to a method for producing rerefined palm oil and fat.
パーム油やその分別油は、東南アジア等で生産される。通常は、パーム油やその分別油は、東南アジアで精製の後、輸入されるが、輸入や保管の間に劣化が起ることが知られている。特許文献１には、精製パーム油は輸送状態や保存温度の差異によって、酸価・過酸化物価・色調などの項目では殆ど差が無くても、風味上の差異を示すことがあり、風味の劣化を示すことがあるとされ、レシチンを添加してなるパーム油由来の精製油脂が提案されている。 Palm oil and its fractionated oil are produced in Southeast Asia and other countries. Palm oil and its fractionated oil are usually imported after being refined in Southeast Asia, but it is known that deterioration occurs during import and storage. Patent Document 1 states that refined palm oil may exhibit differences in flavor due to differences in transportation conditions and storage temperatures, even if there is little difference in items such as acid value, peroxide value, and color tone. It is said that palm oil may exhibit deterioration, and refined oils and fats derived from palm oil have been proposed, which are made by adding lecithin.
しかし、この方法では、冬場等の低温時の風味劣化を改善することしかできず、温暖な東南アジア等からの輸入時の風味劣化等に対応できないため、輸入・保管の間に品質劣化した精製パーム油をさらに再精製して風味等の品質向上を行っている。しかし、輸送・保管の劣化風味は、再精製を行って、改善されるものの、精製パーム油の製造時に比べると若干の異味・異臭等の風味が残る再精製パーム系油脂が得られる問題があった。また、パーム油は天然物から製造されるため、原料のばらつきに加え、流通・貯蔵時の保管状態によっては、風味品質のばらつきが多くなることもあった。 However, this method can only improve the flavor deterioration at low temperatures such as in winter, and cannot address the flavor deterioration during import from warm Southeast Asia, etc., so refined palm that has deteriorated in quality during import and storage. The oil is further refined to improve its flavor and quality. However, although the deterioration in flavor caused by transportation and storage can be improved by re-refining, there is a problem in that re-refined palm oil and fat remains with a slightly off-taste and odor compared to when refined palm oil is produced. Ta. Furthermore, since palm oil is manufactured from natural products, in addition to variations in raw materials, there can also be large variations in flavor quality depending on storage conditions during distribution and storage.
一方、特許文献２においては、ＲＢＤパーム系油脂（精製パーム系油脂）を、白土と２．５～１０％（ｗ／ｖ）水酸化ナトリウム水溶液で処理し、冷蔵保存時の風味を改善する提案がなされている。しかし、同文献では、多量の水酸化ナトリウムと接触させた場合において、酸化が進んでいないにも関わらず低温保存で発生する「もどり臭」の効果が示されるだけで、少量の、あるいは希薄なアルカリ金属水酸化物の水溶液の効果については、示唆されていなかった。 On the other hand, Patent Document 2 proposes treating RBD palm oil (refined palm oil) with white clay and a 2.5-10% (w/v) sodium hydroxide aqueous solution to improve the flavor during refrigerated storage. is being done. However, in this document, when the sodium hydroxide is brought into contact with a large amount of sodium hydroxide, the effect of "restored odor" that occurs during low-temperature storage even though oxidation has not progressed is shown, but only when a small amount or dilute amount of sodium hydroxide is brought into contact with sodium hydroxide. The effect of aqueous solutions of alkali metal hydroxides was not suggested.
本発明は、上記の状況に鑑みてなされたものであり、品質劣化した精製パーム系油脂を再精製して得られた再精製パーム系油脂の風味を改善する製造技術を提供することを目的とする。 The present invention was made in view of the above situation, and an object of the present invention is to provide a manufacturing technology for improving the flavor of re-refined palm oil obtained by re-refining degraded refined palm oil. do.
本発明者らは、品質劣化した精製パーム系油脂を、白土と特定濃度のアルカリ金属水酸化物と接触させることによって上記課題を解決できる点を見出し、本発明を完成するにいたった。具体的には、本発明は以下のものを提供する。 The present inventors have discovered that the above-mentioned problems can be solved by bringing degraded refined palm oil into contact with clay and a specific concentration of alkali metal hydroxide, and have completed the present invention. Specifically, the present invention provides the following.
（１） 再精製パーム系油脂の製造方法において、精製パーム系油脂を、白土とアルカリ水溶液とを接触させる工程を行い、該アルカリ水溶液が、１０－７～１０－４ｍｏｌ／Ｌ濃度のアルカリ金属水酸化物の水溶液である、再精製パーム系油脂の製造方法。
（２） 前記白土が、活性白土及び／又は酸性白土であり、精製パーム系油脂１００質量部に対して、０．１～７質量部用いる、（１）の再精製パーム系油脂の製造方法。
（３） 前記水酸化アルカリ金属水溶液が、精製パーム系油脂１００ｋｇに対して、０．１～３Ｌである、（１）又は（２）の再精製パーム系油脂の製造方法。
（４） 前記精製パーム系油脂がＲＢＤパーム系油脂である、（１）～（３）のいずれかの再精製パーム系油脂の製造方法。
（５） 前記精製パーム系油脂の過酸化物価が１以上である、（１）～（４）のいずれかの再精製パーム系油脂の製造方法。
(1) In the method for producing rerefined palm oil and fat, the refined palm oil is brought into contact with clay and an aqueous alkali solution, and the aqueous alkali solution contains an alkali metal with a concentration of 10 -7 to 10 -4 mol/L. A method for producing rerefined palm oil, which is an aqueous solution of hydroxide.
(2) The method for producing re-refined palm oil and fat according to (1), wherein the clay is activated clay and/or acid clay, and is used in an amount of 0.1 to 7 parts by mass per 100 parts by mass of refined palm oil.
(3) The method for producing rerefined palm oil or fat according to (1) or (2), wherein the aqueous alkali metal hydroxide solution is 0.1 to 3 L per 100 kg of refined palm oil or fat.
(4) The method for producing rerefined palm oil or fat according to any one of (1) to (3), wherein the refined palm oil or fat is RBD palm oil or fat.
(5) The method for producing rerefined palm oil or fat according to any one of (1) to (4), wherein the refined palm oil or fat has a peroxide value of 1 or more.
本発明によれば、風味が良好な再精製パーム系油脂を得ることができる。また、再精製工程において、着色等が抑制されるため、色度も良好な再精製パーム系油脂を得ることができる。 According to the present invention, rerefined palm oil and fat with good flavor can be obtained. Furthermore, since coloring and the like are suppressed in the re-refining step, re-refined palm oil and fat with good chromaticity can be obtained.
以下、本発明の実施形態について詳細に説明する。なお、本発明は以下の実施形態に限定されない。また、本明細書において、「Ａ（数値）～Ｂ（数値）」は「Ａ以上Ｂ以下」を意味し、割合は特に記載がない場合は質量割合を意味する。また、本発明において、「Ｌ」あるいは「ｌ」は、リットル（単位）を意味し、「ｍｏｌ／Ｌ」は、１リットル当たりのモル濃度（単位）を意味する。 Embodiments of the present invention will be described in detail below. Note that the present invention is not limited to the following embodiments. Furthermore, in this specification, "A (numerical value) to B (numerical value)" means "above A and below B", and the ratio means a mass percentage unless otherwise specified. Furthermore, in the present invention, "L" or "l" means liter (unit), and "mol/L" means molar concentration (unit) per liter.
なお、本発明において、「精製パーム系油脂」は、白土とアルカリ水溶液を接触させる工程の前のパーム系油脂を意味し、「再精製パーム系油脂」は、白土とアルカリ水溶液を接触させる工程を含む再精製を経たパーム系油脂を意味する。 In the present invention, "refined palm oil" refers to palm oil before the step of bringing clay into contact with an alkaline aqueous solution, and "rerefined palm oil" refers to the palm oil before the step of bringing white clay into contact with an alkaline aqueous solution. Refers to palm oils and fats that have been re-refined.
なお、本発明において過酸化物価（ＰＯＶ）は日本油化学会制定「基準油脂分析試験法 ２．５．２．１－２０１３ 過酸化物価（酢酸－イソオクタン法）」に準拠して測定する値である。酸価は、日本油化学会制定「基準油脂分析試験法 ２．３．１－２０１３ 酸価」に準拠して測定する値である。 In addition, in the present invention, the peroxide value (POV) is a value measured in accordance with "Standard oil and fat analysis test method 2.5.2.1-2013 Peroxide value (acetic acid-isooctane method)" established by the Japan Oil Chemists' Society. be. The acid value is a value measured in accordance with "Standard Oil and Fat Analysis Test Method 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society.
＜再精製パーム系油脂の製造方法＞
本発明の製造方法は、精製パーム系油脂を、白土とアルカリ水溶液とを接触させる工程を行う。
<Production method of re-refined palm oil>
The production method of the present invention includes a step of bringing purified palm oil into contact with clay and an aqueous alkaline solution.
[精製パーム系油脂]
本発明で用いる精製パーム系油脂は、パームから採油されたパーム油及びその分別油の精製油である。精製パーム系油脂を得るための精製条件としては、パーム系油脂で通常用いられている、アルカリ脱酸を経ないフィジカル精製を用いることができる（ＲＢＤパーム系油脂）。また、アルカリ脱酸工程を経るアルカリ精製を用いてもよい（ＮＢＤパーム系油脂）。また、精製パーム系油脂は品質劣化しているものが好ましく、品質劣化の程度は特に限定するものではないが、輸入及び／又は保管等による品質劣化の程度が挙げられる。また、酸化劣化が進んだ精製パーム系油脂は、品質改善効果がより期待できる。例えば、精製パーム系油脂は、過酸化物価が１以上であることが好ましく、過酸化物価が５以上であることがより好ましく、過酸化物価が１０以上であることがさらに好ましい。また、精製パーム系油脂は、過酸化物価が３０以下であることが好ましく、過酸化物価が５～２０であることがより好ましく、過酸化物価が５～１５であることがさらに好ましい。
[Refined palm oil]
The refined palm oil and fat used in the present invention is a refined oil of palm oil extracted from palm and its fractionated oil. As the refining conditions for obtaining refined palm oil and fat, physical refining that does not undergo alkaline deoxidation, which is commonly used for palm oil and fat, can be used (RBD palm oil and fat). Alternatively, alkaline purification via an alkaline deoxidation step may be used (NBD palm oil and fat). Further, it is preferable that the quality of the refined palm-based oil and fat has been deteriorated, and the degree of quality deterioration is not particularly limited, but examples include the degree of quality deterioration due to import and/or storage, etc. In addition, refined palm oils and fats that have undergone oxidative deterioration can be expected to be more effective in improving quality. For example, the refined palm oil and fat preferably has a peroxide value of 1 or more, more preferably a peroxide value of 5 or more, and even more preferably a peroxide value of 10 or more. Further, the refined palm oil and fat preferably has a peroxide value of 30 or less, more preferably a peroxide value of 5 to 20, and even more preferably a peroxide value of 5 to 15.
[白土とアルカリ水溶液とを接触させる工程]
本発明で用いる白土は、酸性白土、中性白土、アルカリ白土、活性白土を用いることができる。白土は、本願の効果を得るための他、脱色効果も有する。白土は、酸性白土や活性白土等のように、１０％懸濁水溶液としたときに酸性を呈するものが、脱色効率が高く好ましい。また、白土の使用量は、精製パーム系油脂１００質量部に対して、０．１～７質量部であることが好ましく、０．５～５質量部であることがより好ましく、０．５～２質量部であることがさらに好ましい。
[Process of bringing white clay into contact with aqueous alkaline solution]
The clay used in the present invention can be acidic clay, neutral clay, alkaline clay, or activated clay. In addition to obtaining the effects of the present invention, white clay also has a decolorizing effect. Preferably, the clay exhibits acidity when made into a 10% aqueous suspension, such as acid clay or activated clay, since it has high decolorizing efficiency. Further, the amount of white clay used is preferably 0.1 to 7 parts by mass, more preferably 0.5 to 5 parts by mass, and 0.5 to 5 parts by mass, based on 100 parts by mass of refined palm oil. More preferably, the amount is 2 parts by mass.
本発明で用いるアルカリ水溶液は、１０－７～１０－４ｍｏｌ／Ｌ濃度のアルカリ金属水酸化物の水溶液である。アルカリ金属水酸化物としては、水酸化ナトリウム、水酸化カリウムが挙げられる。また、濃度は、１０－７．５～１０－４．５ｍｏｌ／Ｌが好ましく、１０－７～１０－４ｍｏｌ／Ｌがより好ましく、１０－６～１０－５ｍｏｌ／Ｌがさらに好ましい。アルカリ水溶液の添加量は、精製パーム系油脂１００ｋｇに対して、０．１～３Ｌが好ましく、０．２～２Ｌがより好ましく、０．５～１．５Ｌがさらに好ましい。 The alkaline aqueous solution used in the present invention is an aqueous alkali metal hydroxide solution having a concentration of 10 −7 to 10 −4 mol/L. Examples of alkali metal hydroxides include sodium hydroxide and potassium hydroxide. Further, the concentration is preferably 10 -7.5 to 10 -4.5 mol/L, more preferably 10 -7 to 10 -4 mol/L, and even more preferably 10 -6 to 10 -5 mol/L. The amount of the alkaline aqueous solution added is preferably 0.1 to 3 L, more preferably 0.2 to 2 L, and even more preferably 0.5 to 1.5 L per 100 kg of refined palm oil.
精製パーム系油脂を、アルカリ水溶液と効率よく接触させるために、アルカリ水溶液が微粒子になるように油脂中に分散、あるいは、撹拌させることが好ましい。接触させた後には、アルカリ金属水酸化物を白土に吸着除去することが好ましい。精製パーム系油脂への白土の添加は、アルカリ水溶液の添加の前、アルカリ水溶液の添加と同時、あるいはアルカリ水溶液の添加ししばらく接触させた後でもよい。 In order to bring the refined palm oil and fat into efficient contact with the alkaline aqueous solution, it is preferable to disperse or stir the alkaline aqueous solution into the oil and fat so that the alkaline aqueous solution becomes fine particles. After contacting, it is preferable that the alkali metal hydroxide be adsorbed and removed by the clay. The clay may be added to the refined palm oil or fat before the aqueous alkali solution is added, at the same time as the aqueous alkali solution, or after the aqueous alkaline solution is added and brought into contact for a while.
例えば、精製パーム系油脂に、白土とアルカリ水溶液を添加、撹拌し、しばらく後に、減圧にしてアルカリ水溶液の水分を除去して、白土に吸着して濾別することができる。
アルカリ水溶液と接触させる温度は、精製パーム系油脂が液状でアルカリ水溶液の水分の揮発が抑えられている範囲であればよく、２０～１００℃未満の温度が好ましく、４０～９５℃がより好ましく、６０～９０℃がさらに好ましく、７０～９０℃がことさらに好ましい。また、アルカリ水溶液と接触させる間の圧力は水分が蒸発しない程度が好ましく、大気圧がより好ましい。アルカリ水溶液と接触させる時間は、例えば、１０秒以上が好ましく、１～６０分がより好ましく、１０～４０分、あるいは１５～３０分がさらに好ましい。
水分を除去する際には、温度を１００℃以上にすることが好ましく、１００～１６０℃がより好ましく、１００～１３０℃がさらに好ましい。また、水分を除去する際の圧力は、減圧が好ましく、８０ｋＰａがより好ましく、４００Ｐａ以下がさらに好ましい。
For example, clay and aqueous alkaline solution are added to purified palm oil and fat, stirred, and after a while, water in the aqueous alkaline solution is removed under reduced pressure, and the mixture can be adsorbed onto clay and filtered.
The temperature at which the refined palm oil is brought into contact with the aqueous alkaline solution may be within a range where the refined palm oil is in a liquid state and the volatilization of water in the aqueous alkaline solution is suppressed, preferably from 20 to less than 100°C, more preferably from 40 to 95°C. 60 to 90°C is more preferred, and 70 to 90°C is even more preferred. Further, the pressure during contact with the alkaline aqueous solution is preferably such that water does not evaporate, and atmospheric pressure is more preferable. The contact time with the alkaline aqueous solution is, for example, preferably 10 seconds or more, more preferably 1 to 60 minutes, even more preferably 10 to 40 minutes, or even more preferably 15 to 30 minutes.
When removing moisture, the temperature is preferably 100°C or higher, more preferably 100 to 160°C, and even more preferably 100 to 130°C. Moreover, the pressure when removing moisture is preferably reduced pressure, more preferably 80 kPa, and even more preferably 400 Pa or less.
[その他の再精製工程]
本発明において、上記白土とアルカリ水溶液とを接触させる工程のほか、必要に応じて油脂に用いられる精製工程のいずれかを上記アルカリ土類金属の塩化物と接触させる工程の前後に行うことができる。例えば、アルカリ脱酸工程、水洗工程、脱臭工程などが挙げられる。
[Other re-refining processes]
In the present invention, in addition to the step of bringing the clay into contact with the alkaline aqueous solution, any of the refining steps used for fats and oils can be performed before or after the step of bringing the clay into contact with the alkaline earth metal chloride, if necessary. . Examples include an alkali deoxidation step, a water washing step, a deodorization step, and the like.
各工程の精製条件は、通常の油脂の精製で用いる条件で行うことができる。また、脱臭工程は、白土とアルカリ水溶液とを接触させる工程の後に行うことが好ましい。 The refining conditions for each step can be those used in normal refining of oils and fats. Further, the deodorizing step is preferably performed after the step of bringing the clay into contact with the alkaline aqueous solution.
脱臭工程の条件は、特に限定するものではないが、例えば、脱臭温度１８０～２８０℃、真空度１００～８００Ｐａ、水蒸気量０．３～１０質量％（対油脂）、脱臭時間３０～１２０分の範囲が挙げられる。脱臭温度は２００～２７０℃が好ましく、２３０～２６０℃がより好ましく、２４０～２５０℃がさらに好ましい。真空度は、２００～６００Ｐａが好ましく、３００～５００Ｐａがより好ましい。水蒸気量は、１～８質量％（対油）が好ましく、１～５質量％（対油）がより好ましく、１～３質量％（対油）がさらに好ましい。脱臭時間は４０～１２０分が好ましく、４０～８０分がより好ましい。 The conditions for the deodorizing step are not particularly limited, but for example, the deodorizing temperature is 180 to 280°C, the degree of vacuum is 100 to 800 Pa, the amount of water vapor is 0.3 to 10% by mass (based on fats and oils), and the deodorizing time is 30 to 120 minutes. The range is mentioned. The deodorizing temperature is preferably 200 to 270°C, more preferably 230 to 260°C, even more preferably 240 to 250°C. The degree of vacuum is preferably 200 to 600 Pa, more preferably 300 to 500 Pa. The amount of water vapor is preferably 1 to 8% by mass (based on oil), more preferably 1 to 5% by mass (based on oil), and even more preferably 1 to 3% by mass (based on oil). The deodorizing time is preferably 40 to 120 minutes, more preferably 40 to 80 minutes.
なお、脱臭工程において、脱臭処理の終了時に、クエン酸を添加してもよい。クエン酸を添加することで、酸化安定性が高まる。クエン酸は、脱臭油脂に対して１０～５０ｐｐｍ添加することが好ましく、２６～５０ｐｐｍ添加することがより好ましい。なお、クエン酸はそのままでは油中に分散・溶解しないので、５～２０質量％の水溶液として添加することが好ましい。 In addition, in the deodorizing process, citric acid may be added at the end of the deodorizing process. Addition of citric acid increases oxidative stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, based on the deodorized oil or fat. Note that since citric acid does not disperse or dissolve in oil as it is, it is preferably added as an aqueous solution of 5 to 20% by mass.
＜再精製パーム系油脂＞
本発明の再精製パーム系油脂は、従来の精製パーム系油脂あるいは再精製パーム系油脂と同様な用途に用いることができ、また、従来と同様に、他の油脂や添加物とブレンドして用いることができる。
<Re-refined palm oil>
The rerefined palm oil and fat of the present invention can be used for the same purposes as conventional refined palm oil and rerefined palm oil, and can also be used by blending with other oils and fats and additives in the same way as in the past. be able to.
以下、実施例を示し、本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited to these Examples.
＜分析方法＞
各試験における分析は、以下の方法に従って実施した。
<Analysis method>
Analysis in each test was performed according to the following method.
（酸価：ＡＶ）
酸価は、日本油化学会制定「基準油脂分析試験法 ２．３．１－２０１３ 酸価」に準拠して測定した。
(Acid value: AV)
The acid value was measured in accordance with "Standard Oil and Fat Analysis Test Method 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society.
（過酸化物価：ＰＯＶ）
過酸化物価は、日本油化学会制定「基準油脂分析試験法 ２．５．２．１－２０１３ 過酸化物価（酢酸－イソオクタン法）」に準拠して測定した。
(Peroxide value: POV)
The peroxide value was measured in accordance with "Standard oil and fat analysis test method 2.5.2.1-2013 Peroxide value (acetic acid-isooctane method)" established by the Japan Oil Chemists' Society.
（生風味）
風味を下記の基準に基づき専門パネラー１０名で評価した。なお、評価は各サンプルをそれぞれ数ｇ、口に含み評価した。表１に評価の平均点を示した。風味は弱いほど良好なため、点数の大きい方が良好である。
５：風味の強さが、比較例２（再精製油５）より弱く、雑味等をほとんど感じない。
４：風味の強さが、比較例２（再精製油５）より弱い。
３：風味の強さが、比較例２（再精製油５）と同等である。
２：風味の強さが、参考例２（再精製油５）より強く、参考例１より弱い。
１：風味の強さが、参考例１（ＲＢＤパーム油）と同等である。
(Raw flavor)
The flavor was evaluated by 10 expert panelists based on the following criteria. The evaluation was performed by putting several grams of each sample in the mouth. Table 1 shows the average evaluation scores. The weaker the flavor, the better, so the higher the score, the better.
5: The strength of the flavor is weaker than that of Comparative Example 2 (re-refined oil 5), and there is almost no unpleasant taste.
4: The strength of the flavor is weaker than that of Comparative Example 2 (re-refined oil 5).
3: The strength of flavor is equivalent to Comparative Example 2 (re-refined oil 5).
2: The strength of flavor is stronger than Reference Example 2 (Rerefined Oil 5) and weaker than Reference Example 1.
1: The flavor strength is equivalent to Reference Example 1 (RBD palm oil).
＜再精製パーム系油脂＞
（再精製油１）
ＲＢＤパーム油（インドネシア産：ＰＯＶ８．２）２ｋｇに、ＲＢＤパーム油に対して活性白土（水澤化学工業株式会社）を２０ｇ（１質量％）添加して脱色処理（１１０℃、２０分、減圧）を行った後、活性白土を濾別して脱色油を得た。得られた脱色油を脱臭（脱臭温度２３５℃、圧力４００Ｐａ、蒸気量 対油脂４．３質量％、９０分）し、再精製油１を得た。
<Re-refined palm oil>
(Re-refined oil 1)
To 2 kg of RBD palm oil (produced in Indonesia: POV 8.2), 20 g (1% by mass) of activated clay (Mizusawa Chemical Industry Co., Ltd.) was added to RBD palm oil and decolorized (110°C, 20 minutes, reduced pressure). After that, the activated clay was filtered off to obtain a bleached oil. The obtained bleached oil was deodorized (deodorizing temperature 235° C., pressure 400 Pa, vapor amount 4.3% by mass based on fats and oils, 90 minutes) to obtain rerefined oil 1.
（再精製油２～５）
０．１ｍｏｌ／Ｌ水酸化ナトリウム液（関東化学株式会社製）を、イオン交換水で、１００倍、１０００倍、１００００倍、１０００００倍に希釈して、１０－３、１０－４、１０－５、１０－６ｍｏｌ／Ｌの各濃度の水酸化ナトリウム水溶液を調整した。
ＲＢＤパーム油（インドネシア産：ＰＯＶ８．２）２ｋｇに、ＲＢＤパーム油に対して活性白土（水澤化学工業株式会社）２０ｇ（１質量％）と、１０－３、１０－４、１０－５、１０－６ｍｏｌ／Ｌのいずれかの水酸化ナトリウム水溶液を２０ｍｌ添加して、大気圧下、８０℃で２０分間、撹拌を行った。その後、減圧しながら加熱し、１１０℃、約１３３Ｐａで２０分間、撹拌し、その後、濾別して脱色油を得た。得られた脱色油を脱臭（脱臭温度２３５℃、蒸気量 対油脂３．６質量％、９０分）し、再精製油２～５を得た。
(Re-refined oil 2-5)
0.1 mol/L sodium hydroxide solution (manufactured by Kanto Kagaku Co., Ltd.) was diluted 100 times, 1000 times, 10000 times, and 100000 times with ion exchange water to give 10 -3 , 10 -4 , 10 -5 , 10 −6 mol/L of sodium hydroxide aqueous solutions were prepared.
2 kg of RBD palm oil (made in Indonesia: POV 8.2), 20 g (1% by mass) of activated clay (Mizusawa Chemical Industry Co., Ltd.) against RBD palm oil, and 10 -3 , 10 -4 , 10 -5 , 10 -6 mol/L of either sodium hydroxide aqueous solution was added in an amount of 20 ml, and the mixture was stirred at 80° C. for 20 minutes under atmospheric pressure. Thereafter, the mixture was heated under reduced pressure and stirred at 110° C. and approximately 133 Pa for 20 minutes, and then filtered to obtain a decolorized oil. The obtained bleached oil was deodorized (deodorizing temperature: 235° C., vapor amount: 3.6% by mass based on fats and oils, 90 minutes) to obtain rerefined oils 2 to 5.
表１に示されるように、再精製油１、５は、生風味が悪かった。一方、再精製油２～４は生風味が良好であった。 As shown in Table 1, rerefined oils 1 and 5 had a bad raw flavor. On the other hand, rerefined oils 2 to 4 had good raw flavor.
Claims (5)
精製パーム系油脂を、白土とアルカリ水溶液とを接触させる工程を行い、
該アルカリ水溶液が、１０－７～１０－４ｍｏｌ／Ｌ濃度のアルカリ金属水酸化物の水溶液である、
再精製パーム系油脂の製造方法。 In the method for producing rerefined palm oil and fat,
A process is performed in which refined palm oil is brought into contact with white clay and an alkaline aqueous solution.
The aqueous alkali solution is an aqueous solution of an alkali metal hydroxide with a concentration of 10-7 to 10-4 mol/L.
A method for producing rerefined palm oil.
請求項１に記載の再精製パーム系油脂の製造方法。 The clay is activated clay and/or acid clay, and is used in an amount of 0.1 to 7 parts by mass per 100 parts by mass of refined palm oil.
The method for producing rerefined palm oil and fat according to claim 1.
請求項１又は２に記載の再精製パーム系油脂の製造方法。 The amount of the alkaline aqueous solution is 0.1 to 3 L per 100 kg of refined palm oil.
The method for producing rerefined palm oil and fat according to claim 1 or 2.
請求項１～３のいずれか１項に記載の再精製パーム系油脂の製造方法。 The refined palm oil and fat is RBD palm oil and fat,
The method for producing rerefined palm oil and fat according to any one of claims 1 to 3.
請求項１～４のいずれか１項に記載の再精製パーム系油脂の製造方法。 The peroxide value of the refined palm oil and fat is 1 or more,
The method for producing rerefined palm oil and fat according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020048575A JP7408240B2 (en) | 2020-03-19 | 2020-03-19 | Method for producing re-refined palm oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020048575A JP7408240B2 (en) | 2020-03-19 | 2020-03-19 | Method for producing re-refined palm oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021147495A JP2021147495A (en) | 2021-09-27 |
| JP7408240B2 true JP7408240B2 (en) | 2024-01-05 |
Family
ID=77851072
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020048575A Active JP7408240B2 (en) | 2020-03-19 | 2020-03-19 | Method for producing re-refined palm oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7408240B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008011779A (en) | 2006-07-06 | 2008-01-24 | Nof Corp | Method for producing transesterified palm oil |
| JP2014501808A (en) | 2010-11-19 | 2014-01-23 | ロダース・クロックラーン・ビー・ブイ | Process for producing refined vegetable oil |
| JP2016123331A (en) | 2014-12-26 | 2016-07-11 | ミヨシ油脂株式会社 | Method for producing edible oil and fat |
| JP2016123330A (en) | 2014-12-26 | 2016-07-11 | ミヨシ油脂株式会社 | Method for decreasing chloropropanol in edible oil and fat |
-
2020
- 2020-03-19 JP JP2020048575A patent/JP7408240B2/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008011779A (en) | 2006-07-06 | 2008-01-24 | Nof Corp | Method for producing transesterified palm oil |
| JP2014501808A (en) | 2010-11-19 | 2014-01-23 | ロダース・クロックラーン・ビー・ブイ | Process for producing refined vegetable oil |
| JP2016123331A (en) | 2014-12-26 | 2016-07-11 | ミヨシ油脂株式会社 | Method for producing edible oil and fat |
| JP2016123330A (en) | 2014-12-26 | 2016-07-11 | ミヨシ油脂株式会社 | Method for decreasing chloropropanol in edible oil and fat |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021147495A (en) | 2021-09-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2010050449A1 (en) | Palm oil, deodorized distillates and manufacturing methods therefor | |
| JP7294861B2 (en) | Fats and oils manufacturing method | |
| EP0478090B1 (en) | Process for refining glyceride oil | |
| JP6687412B2 (en) | Method for refining edible oils and fats | |
| JP6451447B2 (en) | Method for producing refined palm oil with reduced monochloropropanediol-forming substance content | |
| US20230383215A1 (en) | Liquid oils without unwanted contaminants | |
| JP2009102491A (en) | Method for manufacturing alkali refined oil or purified oil obtained by the same | |
| JP7408240B2 (en) | Method for producing re-refined palm oil | |
| WO2015146248A1 (en) | Production method for purified palm oil and fat | |
| JP7350591B2 (en) | Method for producing re-refined palm oil and fat, and re-refined palm oil and fat | |
| JP2009108145A (en) | Method for producing deacidified oil and fat and purified oil and fat obtained by the same | |
| HU211095B (en) | Improved amorphous adsorbent-based refining methods | |
| US11643617B2 (en) | Palm oil without unwanted contaminants | |
| RU2800880C2 (en) | Liquid oils without unacceptable pollutants | |
| RU2784487C2 (en) | Palm oil without undesired contaminants | |
| CA3089367C (en) | Liquid oils without unwanted contaminants | |
| JP2005245313A (en) | Method for producing deodorized cocoa butter | |
| JP2002165561A (en) | Cocoa butter fraction and method for fractionating purified cocoa butter to obtain said fraction | |
| WO2025145409A1 (en) | Deodorized oils with phosphatidylserine | |
| JP2022060866A (en) | Manufacturing method of re-refined palm-based fats and oils | |
| BR112020015727B1 (en) | PROCESS FOR PREPARING A PURIFIED VEGETABLE OIL SELECTED FROM PALM OIL, A PALM OIL-BASED MATERIAL AND COMBINATIONS THEREOF, AND USE OF AN ADSORBENT | |
| MXPA00005467A (en) | Olive oil containing food composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221220 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20230913 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230919 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20231108 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20231219 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20231219 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7408240 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |