JPS608037B2 - Stabilizer for fats and oils - Google Patents

Description

[Detailed description of the invention] The present invention relates to stabilizers for fats and oils.

Conventionally, BH has been used as a method to increase the oxidative stability of fats and oils.
Additions of synthetic antioxidants such as A and BHT or tocopherols, which are natural antioxidants, have been made.

Recently, from the viewpoint of food hygiene, tocopherol, which is a more expensive natural antioxidant, has been increasingly used. The natural tocopherols currently in use are derived from vegetable oils. Tocopherols contained in vegetable oils become concentrated to some extent in the deodorizing scum created during the deodorizing process that is part of the vegetable oil refining process. Natural tocopherol products are produced by separating and purifying the tocopherols in this deodorized scum. Deodorized scum is a mixture containing sterol free fatty acids, fats and oils, etc. in addition to tocopherol. Therefore, in order to concentrate and purify tocopherol from such a mixture, the sterols are removed by a solvent fractionation method, and then the sterols are removed. A method in which low-molecular distillation components, mainly free fatty acids, are removed by distillation and the tocopherol portion is further obtained as a fraction by molecular distillation, or a method in which molecular distillation is combined with adsorption chromatography, ion exchange sardine resin treatment, etc. etc. are being carried out. As described above, obtaining natural tocopherol requires a very long concentration and purification process, and the natural tocopherol products obtained in this way are extremely expensive. An object of the present invention is to provide a natural fat and oil stabilizer that is superior to natural tocopherols in terms of anti-oxidation and anti-thermal denaturation of fats and oils, and is cheaper.

The oil and fat stabilizer of the present invention is a distillate containing tocopherol (1) and sterol (b) in a weight ratio (D)/(1) = 1 to 3, which is obtained by molecular distillation of deodorized vegetable oil scum. The main component is

Hereinafter, the above-mentioned fat and oil stabilizer of the present invention will be explained in detail.

The deodorizing vegetable oil scum to be subjected to molecular distillation used in the present invention is preferably a deodorizing scum of vegetable oils such as soybean oil and cottonseed oil.

In addition, the vegetable oil deodorizing scum of the present invention is produced by esterifying the deodorizing scum of these vegetable oils with a lower alcohol, converting the fatty acids and fats and oils contained in the deodorizing scum into fatty acid esters of the lower alcohol, and then removing the esters by distillation. It also includes deodorized scum residue. Molecular distillation of deodorized scum consists of a first stage of molecular distillation for the purpose of distillation removal of low-boiling components and a second stage of molecular distillation for the purpose of distillation of tocopherol and sterol components. The composition of the residue obtained by molecular distillation of the eye is mainly composed of fats and oils.

The first stage of molecular distillation is carried out at a temperature of 110 to 130°C and a degree of vacuum of 0.07 to o. The second stage molecular distillation is carried out under the conditions of stagnation, at a temperature of 120 to 140 oo, and a degree of vacuum of 0.001 to
The test is carried out under the condition of 0.005Ton. By using the raw materials and molecular distillation conditions as described above, it is possible to obtain tocopherol and sterol parts with good flavor and color as the same distillation fraction. The fat and oil stabilizer of the present invention is made of distilled crab mainly composed of tocopherol and sterol, which has a weight ratio of sterol to tocopherol of 1 to 3. About 200-150 blood, preferably 500
By adding ~120Q, the oxidation stability and thermal stability of the oil or fat can be enhanced. When the weight ratio of sterol to tocopherol does not exceed 1, and when it exceeds 3, the mutual effect of tocopherol and sterol on the oxidative stability and thermal stability of fats and oils as described below will not be exhibited. The effect of the present invention is that the oxidative stability and thermal stability of fats and oils can be increased with a natural product that is very inexpensive compared to conventional natural tocopherol products.

The composition of conventional natural tocopherols consists of tocopherols and fats and oils, but the stabilizer for fats and oils of the present invention is mainly composed of tocopherols and sterols, and the weight ratio of sterols to tocopherols is 1 to 3. By adding tocopherol, it exhibits a stability enhancing effect that cannot be achieved by tocopherol alone. That is, according to the stabilizer of the present invention, the oxidative stability of fats and oils is further enhanced,
In addition, tocopherol alone has a heat-resistant stability effect on fats and oils, that is, an effect of preventing polymerization of unsaturated fatty acid groups contained in fats and oils under heating conditions.
Furthermore, the effect of preventing color tone deterioration of fats and oils under the same conditions is exhibited. Next, examples of the present invention will be shown together with usage examples and comparative usage examples, and the effects of the invention will be specifically explained, but the invention is not limited to these examples and usage examples.

Example Deodorized scum of soybean oil (tocopherol content 120
%, sterol 25.0%, acid value 63.1, saponification value 1
40) in the first stage of molecular distillation to remove low-boiling components mainly consisting of free fatty acids, and then in the second stage of molecular distillation to remove crab fractions mainly consisting of tocopherols and sterols (in accordance with the present invention). stabilizer) was obtained.

Use Example 1 and Comparative Use Examples 1 to 3 The stabilizer obtained in the above example (tocopherol content 20%, sterol content 43%, acid value 5.8, saponification value 72.9) was added to purified lard (1) (iodine value 68.2 (acid value 0.04) with 100 μl added (sample RO) (use example 1).

In addition, purified lard (1) is a tocopherol product (tocopherol content 70%, acid value 3.1, saponification value 62.5)
A sample (sample m) was prepared by adding 28 pm of . The above stabilizers (tocopherol content 20%)
, sterol content 43%) was left at 63qo for 10 days (
wintering) to obtain a comparative stabilizer (tocopherol content: 14%, sterol content: 56%).

A sample (Sample N) was prepared by adding 143 μl of the comparative stabilizer to purified lard (1) (Comparative Use Example 2). Further, the tocopherol product used in Comparative Use Example 1 was mixed with the stabilizer used in Use Example 1 to obtain another comparative stabilizer (tocopherol content: 53.4%, sterol content: 14.3%).

A sample (Sample V) was prepared by adding the comparative stabilizer to the purified lard (1) on the 37th string side (Comparative Use Example 3). In addition, as is clear from the composition of the stabilizer used, (sample 0) has a pure content of tocopherol 20 melon blood and sterol 43 gong blood, (sample M) has a pure tocopherol 20 gong blood, and (sample W) has the following:
Blood has a pure content of 200 tocopherols and 80 sterols, (Sample V) has a pure content of 200 tocopherols and 53 sterols. A plow plate was added to each.

The above purified lard (1), (0) (sample 0), (sample m
), (Sample W) and (Sample V), respectively, were subjected to a heating test (a test in which oil was placed in a stainless steel beaker and maintained at 20,000, and changes in iodine value, viscosity, and color tone over time were observed).
and AOM test (standard oil and fat analysis test method).

The results are shown in Table 1 Table 1 As can be seen from the above Table 1, purified lard (D) to which the stabilizer of the present invention was added was purified lard (sample m) to which only tocopherol products were added,
Changes in iodine value and viscosity over time in heating tests compared to purified lard (sample N) to which tocopherol was added in a smaller amount than the ratio of the present invention and purified lard (sample V) to which tocopherol was added in a larger amount than the ratio of the invention. Less is.

This result shows that purified lard (b) obtained by adding the stabilizer of the present invention is difficult to undergo thermal polymerization or oxidative polymerization. In addition, purified lard (B) obtained by adding the stabilizer of the present invention shows less deterioration in color tone in a heating test. Furthermore, regarding the oxidation stability performance in the AOM test,
Purified lard (0) is better than (sample m), (sample N) and (sample V). These results are due to the additive effects of tocopherol and sterine. Use Example 2 and Comparative Use Examples 2 to 6 The stabilizer obtained in the example was added to purified beef tallow (machi) (iodine value 54.7, acid value 0.04) to make a product (sample skin). (Usage example 2).

A product (sample blood) was prepared by adding 28 volumes of the tocopherol product used in Comparative Use Example 1 to purified beef tallow (W) (Comparative Use Example 4).

Comparative stabilizer 14 used in comparative use example 2 for refined beef tallow (W)
A sample with 30 capes added (sample K) was prepared (comparative use example 5).

In addition, a product (sample

In addition, as is clear from the composition of the stabilizer used, (sample W) contains tocopherol 20Q blood and sterol 43 in pure content, (sample skin) contains tocopherol 20 in pure blood, and (sample K) contains pure content in tocopherol 20Q blood. Blood containing 200 tocopherols and 80 sterols (sample

A heating test and an AOM test were conducted on the purified beef tallow, (sample skin), (sample skin), (sample K), and (sample X), respectively.

The results are shown in Table 2. Table 2 From the results in Table 2, purified beef tallow (sample skin) to which the stabilizer of the present invention has been added is found to have a higher concentration than purified beef tallow (W), (sample skin), (sample melon), and (sample X). It can be seen that it shows very excellent performance in both the heating test and the AOM test.

Claims (1)

[Claims] 1 Oils and fats whose main component is a fraction containing tocopherol (I) and sterol (II) at a weight ratio of (II)/(I) = 1 to 3, obtained by molecular distillation of deodorized vegetable oil scum. stabilizer.