JPS5941671B2 - Method for producing edible oils and fats - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing edible oils and fats with excellent oxidation stability from high-protein vegetable oil raw materials such as rapeseed, soybean, peanut, corn germ, and sunflower. It is something.

Vegetable edible oils and fats are generally produced by extracting crude oil from raw seeds by squeezing, solvent extraction, etc. This crude oil is then hydrated, degummed, and after centrifugation, free fatty acids and contaminating impurities are removed by alkali treatment, so-called deoxidation. It is produced by removing it through treatment, washing it with water, decolorizing it by adsorbing activated clay, and deodorizing it by blowing steam under high temperature and reduced pressure.

Conventionally, when compressing or solvent extracting fats and oils from raw materials, pretreatment methods such as drying, steaming, or steaming are used to improve oil extraction efficiency, but the temperature is 120°C. It never exceeds.

An object of the present invention is to provide a method for producing edible fats and oils that can significantly improve oxidation stability by subjecting the above-mentioned fat and oil raw materials to a novel treatment different from conventional methods before oil extraction.

According to the present invention, edible oils and fats with good oxidation stability are obtained by compressing the oil raw material seeds or heat-treating them at a temperature of about 150 to 220°C for 5 to 60 minutes without adding moisture and extracting the oil by a conventional method. It is.

Such effects are achieved through high-temperature heat treatment because proteins, phospholipids, carbohydrates, etc. in the raw materials and their thermal decomposition products react in a complex manner, resulting in natural antioxidant properties such as tocopherols present in the raw fats and oils. This may be due to the production of a substance that synergistically increases anti-acidity with other substances, or the production of new antioxidant substances based on thermal decomposition products such as proteins.

The product thus obtained is degummed by conventional methods.
It is thought to remain effective even in oils that have been subjected to purification treatments such as deacidification, decolorization, and deodorization, and effectively prevents deterioration of fats and oils due to oxidation during storage. At this time, no improvement in oxidation stability was observed below 150°C23
If the temperature exceeds 0℃, the oil deteriorates significantly in terms of color, odor, etc. and is not effective.
0'C) Edible fats and oils were produced in four stages: 150-180°C, 180-220°C and 230-240°C, and their stability was evaluated using the AOM stability test (AOCS method Cd-1).
2-57), no improvement effect was observed at 110 to 1500C, but an improvement effect was observed at 150C or higher, and the improvement effect tended to increase as the heat treatment temperature increased.

At temperatures of 230 to 240°C, the resulting oil had a strong burnt odor and a dark color, making it unsuitable as an edible oil.
Therefore, the optimum heat treatment temperature must be selected between 15°C and 220°C, although it varies depending on the use of the oil and the type of raw material seeds. EXAMPLES In order to clarify the effects of the present invention more clearly, examples and comparative examples will be described below.

Example 1 8 kg of raw rapeseed was placed in an iron pot, heated over an open flame while stirring, and kept at a temperature of 220°C for 30 minutes.

After cooling, the roasted rapeseed is pressed with a roller,
Extracted with n-hexane for 4 hours using a stainless steel soxle type large extractor, and put the miscella in a distillation can to remove most of the n-hexane.
-Hexane was distilled off, and the solvent was removed under reduced pressure at 90 to 100°C to obtain 3.5 kg of crude oil. Control Example 1 The same kind of raw material rapeseed as used in Example 1 was used in the same equipment.
Those heated at 30-140℃ for 30 minutes and 230-2
After heating at 40° C. for 30 minutes, the oil was treated in the same manner as in Example 1 to prepare rapeseed crude oil.

AOM of crude oil obtained in these Examples and Control Examples
The oxidation stability according to the stability test (AOCS method Cdl2-57) is shown in the table below, and the oxidation stability of the crude oils of Examples was extremely good. Purification by this method was impossible because the color was dark and did not become light. Example 2 5 kg of raw soybeans were placed in the iron pot used in Example 1 and heated over an open flame until the product temperature was 160-1.
After cooling at 80℃ for 20 minutes with stirring, the roasted soybeans were pressed and crushed using a roller, and then extracted using ethanol as a solvent in a stainless steel Sotsutasure type large extractor.
Extract time.

The extracted micella was passed through the mouth and the solvent was removed to obtain 0.8 kg of soybean crude oil. Control Example 2 The same kind of raw soybean used in Example 2 was used at a temperature of 100-11
The mixture was dried at 0°C for 30 minutes or roasted at 290-300°C for 20 minutes, pressed with a roller, and extracted with ethanol in the same manner as in Example 2 to obtain crude soybean oil.

The crude oils obtained in Example 2 and Comparative Example 2 were degummed, deoxidized, and deodorized using conventional methods to obtain refined oils and subjected to an AOM stability test.The results are shown in the table below. The oxidation stability of soybean oil was extremely good.Example 3: 5k9 peanut seeds with their shells removed and astringent skins were placed in the same iron pot as in Example 2, and the temperature was raised to 200~200 ml while stirring.
Keep at 20°C for 40 minutes.

After being left to cool, the roasted peanuts were pressed with a roller and extracted for 4 hours using n-hexane as an extraction solvent using a stainless steel Socket Type 1 large-scale extractor. 2.4 kg of peanut crude oil was obtained by distilling off the solvent from Micella. 〇 Control Example 3 The same peanut raw material used in Example 3 was heated to 120°C for 40 minutes to adjust the moisture content, and then Example 3 Crude peanut oil was obtained in the same manner as above.

Activated clay 2 (:f) was added to the peanut crude oil obtained in Example 3 and Control Example 3 without degumming or deacidification, and a decoloring operation (110° C., 5 to 10 mm H9) was carried out.
When the stability of the refined oil obtained by deodorizing the refined oil by blowing steam under reduced pressure at It was found to be extremely good.

Claims (1)

[Claims] 1. A method for producing edible fats and oils with excellent oxidation stability, which comprises roasting rapeseed, soybeans, peanuts, corn germ, or sunflower at 150 to 220°C, followed by pressure pressing and solvent extraction.