JPS5833913B2 - Edible oil manufacturing method - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing edible oil with good flavor.

In general, vegetable oils produce an unpleasant odor (hereinafter referred to as "light") when stored under the irradiation of light such as sunlight or the light of various electric lamps (in the presence of light).

) occurs. Since these odors significantly impair the flavor of vegetable oils, a number of improvement methods have been devised in the past, but no fundamental solution is known.

For example, as shown in Japanese Patent Publication No. 49-2162, the method of adding β-carotene is a useful method for suppressing photopic effects due to the ability of β-carotene to absorb light energy; The problem was that the product value decreased due to red coloring.

In view of these points, the present inventors conducted extensive research and found that xanthophyll (d 1hydroxy-α-car
-otene) containing refined vegetable oil under reduced pressure at 150%
It was discovered that the edible oil obtained by heating for 20 minutes to 5 hours at a temperature of ℃ to 220 ℃ can suppress deterioration due to light, and the edible oil contains 2PI) 111 or more in terms of xanthophylls before heat treatment. As a result, it has been revealed that the above effects can be achieved, and the present invention has been completed.

In the present invention, refined vegetable oils include vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, corn oil, safflower oil, rice bran oil, peanut oil, sesame oil, and olive oil.
Refers to products purified using normal methods.

Typical purification methods include steps such as degumming, deacidification, decolorization, dewaxing, and deodorization.

In any case, if complete deodorization is performed, the xanthophylls normally present in the raw material oil will be completely thermally decomposed and removed.

That is, this deodorizing step is performed under reduced pressure (2111 Hg to 1
01a'), and then heated to 220°C to 260°C to remove odor components contained in the oil, and is usually kept in this temperature range for 30 minutes to 2 hours.

The refined vegetable oil produced through the usual refining process in this way is made to contain xanthophylls.

Xanthophyll is a yellow pigment extracted from natural products.
It is a substance that exists in green leaves, flower petals, fruits, etc. in plants, and in egg yolks, etc. in animals, and is represented by C40H56o2.

The refined vegetable oil contains xanthophylls in an amount of 24 or more, but usually 30 or less.

This xanthophyll-containing purified vegetable oil is then heated under reduced pressure at a temperature in the range of 150°C to 220°C, preferably 170°C to 200°C, for 20 minutes to 5 hours.

This heating step differs from the commonly performed deodorizing step in the following two points.

Thirdly, the heating temperature is 150°C to 220°C, which is lower than that in the deodorizing process.

Second, the xanthophyll-containing state is heated under reduced pressure.

Therefore, through this heating step, the xanthophylls are partially thermally decomposed but not completely removed and remain in the refined vegetable oil.

Similar to xanthophyll, this heat-treated product has the effect of suppressing the generation of photophores, but unlike xanthophyll, it is not a deep yellow color, but a pale color, and judging from the absorption of visible light, etc. It is inferred that the xanthophylls are converted into compounds having conjugated octaene, conjugated heptaene, and conjugated hexaene.

The above-mentioned refined vegetable oil containing a heat-treated xanthophyll is used by adding an appropriate amount to a refined vegetable oil not containing xanthophyll.

In this case, the added amount can sufficiently exhibit the effects of the present invention as long as it is an amount necessary to make the xanthophyll content before heat treatment 2f) 111 or more, and usually 10009 or less.

It goes without saying that within this range, the amount added can be changed as appropriate depending on the quality of the oil required.

For example, if the refined soybean oil contains 1% xanthophyll and is heated, then the refined soybean oil will contain 0.0% xanthophyll.
It may be added in an amount of 2% to %.

Also, from the beginning, 2P xanthophylls were added to refined soybean oil.
Oils containing F or 1000 and heat-treated may be used as they are.

In summary, the present invention has discovered the following.

(1) A heat-treated xanthophyll product could be produced by adding xanthophyll to refined vegetable oil and heating it under reduced pressure.

(2) The heat-treated xanthophyll thus obtained had the effect of suppressing the generation of unpleasant odors caused by deterioration of vegetable oils due to light in the presence of oxygen.

(3) Even when added to edible oil, the heat-treated xanthophyll is a relatively light-colored oil and has a good flavor.As such, the present invention solves the conventional problem of deterioration of edible oil due to light. This problem has been solved and will greatly contribute to the edible oil industry.

The present invention will be explained in detail below with reference to Examples.

Example 1 500η of xanthophyll (manufactured by Tokyo Kasei Co., Ltd.) was added to 1000 g of purified soybean oil, and heated in a Claisen flask under reduced pressure (approximately 2 IIi Ig) at the temperature and time shown in Table 1 without blowing in steam. Processed.

This heated oil was returned to room temperature and yellow (Y) was measured using the Roybond colorimetric method.
) and red (R) color tone were measured.

The oils were stored for 1 to 4 weeks under indoor lighting (approximately 1000 lux), and after storage, each oil was evaluated for photopic odor generation by a well-trained panel of 10 people.

The results are shown in Table 1. In the table, the judgment is - No bright spot odor ±: There is a slight bright odor. +: Bright odor ++: Strong lighting equipment available +++: Very strong light fixture It was displayed using a 5-level symbol.

The oil to which 50011% of xanthophyll was added and heated at 130° C. for 5 hours to 220° C. for 20 minutes had suppressed the occurrence of bright spots and was a light-colored oil.

Example 2 ☆ Soybean oil containing heat-treated xanthophylls (Sample C of Example 1)
) were added to refined vegetable oils in various amounts, and color tone and light storage tests were conducted after blending.

The results are shown in Table 2.

Example 3 After adding soybean oil containing a heat-treated xanthophyll (Sample C of Example 1) to rapeseed oil, cottonseed oil, and corn oil, a light storage test was conducted.

Although the type of flavor and odor differs depending on the oil, Table 3 shows the evaluation results for only the bright oils.

Claims (1)

[Claims] 1. Refined vegetable oil containing xanthophylls is dissolved under reduced pressure.
A method for producing edible oil, characterized in that a heat-treated product of xanthophyll obtained by heat treatment at 50° C. to 220° C. for 20 minutes to 5 hours is added at least 2 p− in terms of the amount of xanthophyll before heat treatment. .