JP6832317B2 - Palm oil with reduced saturated hydrocarbon content - Google Patents
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Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
本発明は、飽和炭化水素含有量が低減されたパーム油及びその製造方法に関する。 The present invention relates to palm oil having a reduced saturated hydrocarbon content and a method for producing the same.
パーム油は、アブラヤシ（パーム椰子、ヤシ科アブラヤシ属）からとれるパーム果実を圧搾又は抽出して得た油であり、カロテンを多く含む油として知られる。パーム果実を圧搾又は抽出したパーム粗油は赤橙色をしているが、精製して水分、ガム質、色素、有臭成分などを取り除くと淡黄色を呈するパーム精製油となり、該パーム精製油は、食用植物油として広く利用される。
パーム油を含む食用油脂には、不純物が含まれないことが好ましく、特に、植物油脂を製造する装置に使用される潤滑油のような健康被害が懸念される鉱物油が混入することは好ましくない。２００８年の春、ウクライナ産のヒマワリ油から、１０００ｍｇ／ｋｇを超える濃度で鉱物油が検出されたことをきっかけに（非特許文献１）、欧州委員会は、ウクライナ産のヒマワリ粗油および精製油における鉱物油に対して、５０ｍｇ／ｋｇの法的規制の適用を決定した。従って、当然のことながら、パーム油においても鉱物油が含まれないようにすることが望まれる。
Palm oil is an oil obtained by pressing or extracting palm fruits obtained from oil palm (palm palm, genus Oil palm), and is known as an oil containing a large amount of carotene. The crude palm oil obtained by pressing or extracting palm fruits has a reddish-orange color, but when refined to remove water, gum, pigments, odorous components, etc., it becomes a pale yellow palm refined oil. , Widely used as an edible vegetable oil.
Edible oils and fats containing palm oil preferably do not contain impurities, and in particular, it is not preferable to contain mineral oils such as lubricating oils used in equipment for producing vegetable oils and fats, which may cause health hazards. .. In the spring of 2008, mineral oil was detected in sunflower oil produced in Ukraine at a concentration exceeding 1000 mg / kg (Non-Patent Document 1), and the European Commission decided on crude sunflower oil and refined oil produced in Ukraine. It was decided to apply a legal regulation of 50 mg / kg to mineral oil in Japan. Therefore, as a matter of course, it is desired that palm oil does not contain mineral oil.
除去が望まれる鉱物油の成分としては、飽和炭化水素（ＳＨ）が挙げられる。飽和炭化水素はその由来にかかわらず、人体では消化されない成分なので、その含有量は低いことが望ましい。パーム果実を圧搾又は抽出して得られたパーム粗油には、装置から鉱物油が混入しない条件であっても飽和炭化水素が含まれることがこの度発見された。すなわち、装置由来の潤滑油などの鉱物油が混入する可能性のないラボスケールの実験においても、パーム果実を加熱して圧搾又は抽出して得られたパーム粗油、および該パーム粗油を精製して得られたパーム精製油には、飽和炭化水素が含まれていることから、パーム油（パーム粗油及びパーム精製油）には、パーム油の製造装置からの混入がなくても、飽和炭化水素が含まれていることがこの度発見された。
そこで、本発明の課題は、飽和炭化水素の含有量が低減されたパーム油（パーム粗油及びパーム精製油）およびその製造方法を提供することにある。
Saturated hydrocarbons (SH) are examples of the components of the mineral oil that are desired to be removed. Saturated hydrocarbons are components that are not digested by the human body, regardless of their origin, so their content is desirable. It has been discovered that the crude palm oil obtained by pressing or extracting palm fruits contains saturated hydrocarbons even under the condition that mineral oil is not mixed from the apparatus. That is, even in a lab-scale experiment in which there is no possibility of contamination with mineral oil such as lubricating oil derived from the apparatus, the crude palm oil obtained by heating and pressing or extracting the palm fruit and the crude palm oil are refined. Since the palm refined oil thus obtained contains saturated hydrocarbons, the palm oil (crude palm oil and refined palm oil) is saturated even if it is not mixed from the palm oil production apparatus. It has now been discovered that it contains hydrocarbons.
Therefore, an object of the present invention is to provide palm oil (crude palm oil and refined palm oil) having a reduced content of saturated hydrocarbons and a method for producing the same.
本発明者らは、上記課題を解決するために鋭意検討を行った。そして、飽和炭化水素は、パーム粗油を精製してパーム精製油を得る精製工程ではほとんど増加しないこと、および、飽和炭化水素はパーム果実からパーム粗油を得るための蒸熱殺菌（sterilization）工程での加熱により増加すること、が分った。その結果、蒸熱殺菌工程の加熱温度を調節する（下げる）ことで、パーム粗油及びパーム精製油の飽和炭化水素含有量が低減できることを本発明者らは見出し、本発明に至ったものである。 The present inventors have conducted diligent studies to solve the above problems. And saturated hydrocarbons hardly increase in the refining process of refining palm crude oil to obtain refined palm oil, and saturated hydrocarbons in the steam sterilization step to obtain palm crude oil from palm fruits. It was found that it was increased by heating. As a result, the present inventors have found that the saturated hydrocarbon content of crude palm oil and refined palm oil can be reduced by adjusting (lowering) the heating temperature in the steam sterilization step, leading to the present invention. ..
すなわち、本発明は、以下の態様に関するものである。
〔１〕パーム果実から改良パーム粗油を製造する改良パーム粗油の製造方法であって、前記改良パーム粗油の飽和炭化水素の含有量が１８ｐｐｍ以下であり、前記製造方法中に亘って温度が１３５℃を超えないことを特徴とする、改良パーム粗油の製造方法。
〔２〕パーム果実を加熱する加熱工程、及び加熱したパーム果実を圧搾又は抽出してパーム粗油を得る改良パーム粗油製造工程を含む、改良パーム粗油の製造方法であって、前記パーム果実の加熱が、１３５℃以下の温度で行われる、改良パーム粗油の製造方法。
〔３〕パーム果実を加熱する加熱工程、加熱したパーム果実を圧搾又は抽出してパーム粗油を得る改良パーム粗油製造工程、及び得られた改良パーム粗油を白土と接触させる脱色工程を含む、パーム精製油の製造方法であって、前記パーム果実の加熱が、１３５℃以下の温度で行われる、パーム精製油の製造方法。
〔４〕パーム粗油の製造工程において飽和炭化水素の生成を低減する方法であって、前記パーム粗油の製造工程が、パーム果実を加熱する加熱工程、及び加熱したパーム果実を圧搾又は抽出してパーム粗油を得る改良パーム粗油製造工程を含み、前記パーム果実の加熱が、１３５℃以下の温度で行われる、飽和炭化水素の生成を低減する方法。
〔５〕飽和炭化水素の含有量が１８ｐｐｍ以下である改良パーム粗油。
〔６〕飽和炭化水素の含有量が１８ｐｐｍ以下であるパーム精製油又は精製パーム系油脂。
〔７〕前記〔１〕に記載のパーム粗油を精製して得られる、前記〔６〕に記載のパーム精製油又は精製パーム系油脂。
〔８〕前記精製が、脱色を含む、前記〔７〕に記載のパーム精製油又は精製パーム系油脂。
〔９〕前記〔６〕〜〔８〕の何れか１項に記載のパーム精製油又は精製パーム系油脂を含む飲食品。
That is, the present invention relates to the following aspects.
[1] A method for producing an improved palm crude oil from palm fruits, wherein the content of saturated hydrocarbons in the improved palm crude oil is 18 ppm or less, and the temperature is maintained throughout the production method. A method for producing an improved palm crude oil, which is characterized in that the temperature does not exceed 135 ° C.
[2] A method for producing an improved palm crude oil, which comprises a heating step of heating the palm fruit and an improved palm crude oil production step of pressing or extracting the heated palm fruit to obtain a palm crude oil. A method for producing improved palm crude oil, in which heating is performed at a temperature of 135 ° C. or lower.
[3] Includes a heating step of heating the palm fruit, an improved palm crude oil manufacturing step of pressing or extracting the heated palm fruit to obtain palm crude oil, and a decoloring step of bringing the obtained improved palm crude oil into contact with white clay. , A method for producing refined palm oil, wherein the palm fruit is heated at a temperature of 135 ° C. or lower.
[4] A method for reducing the production of saturated hydrocarbons in the production process of crude palm oil, wherein the production process of crude palm oil is a heating step of heating palm fruits and pressing or extracting the heated palm fruits. A method for reducing the production of saturated hydrocarbons, which comprises an improved palm crude oil production step of obtaining palm crude oil, wherein the palm fruit is heated at a temperature of 135 ° C. or lower.
[5] Improved palm crude oil having a saturated hydrocarbon content of 18 ppm or less.
[6] Refined palm oil or refined palm-based fat or oil having a saturated hydrocarbon content of 18 ppm or less.
[7] The refined palm oil or refined palm-based oil or fat according to the above [6], which is obtained by refining the crude palm oil according to the above [1].
[8] The refined palm oil or refined palm-based oil or fat according to the above [7], wherein the refinement involves decolorization.
[9] A food or drink containing the refined palm oil or refined palm-based oil or fat according to any one of the above [6] to [8].
本発明により、飽和炭化水素が低減された改良パーム油（パーム粗油及び／又はパーム精製油）の製造方法、並びにパーム油に含まれる飽和炭化水素を低減する方法を提供できる。
また、本発明により、人体では消化されない飽和炭化水素が低減された、改良パーム粗油、改良パーム精製油、及び精製パーム系油脂を提供できる。
INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing an improved palm oil (palm crude oil and / or palm refined oil) in which saturated hydrocarbons are reduced, and a method for reducing saturated hydrocarbons contained in palm oil.
Further, according to the present invention, it is possible to provide an improved palm crude oil, an improved palm refined oil, and a refined palm-based fat and oil in which saturated hydrocarbons that are not digested by the human body are reduced.
＜パーム油＞
パーム油とは、アブラヤシ（パーム椰子、ヤシ科アブラヤシ属）からとれるパーム果実を圧搾又は抽出して得た油であり、カロテンを多く含む油として知られる。パーム油は、パーム種子から採取されるパーム核油とは区別される。
パーム油としては、パーム粗油、パーム精製油、及びパーム油精製工程の中間油が挙げられる。パーム粗油とは、アブラヤシを圧搾又は抽出して得た油を言う。当該圧搾又は抽出の際、適宜ガム質を除去してもよい。パーム粗油は赤橙色をしており、レッドパームオイルと呼ばれることもある。パーム粗油を精製して水分、ガム質、色素、有臭成分などを取り除くと淡黄色を呈するパーム精製油となり、該パーム精製油は、食用植物油として広く利用される。なお、本発明で使用される「パーム系油脂」とは、上記パーム油（パーム粗油及び／又はパーム精製油及び／又はパーム油精製工程の中間油）を原料油脂として、分別、水素添加、エステル交換などの加工が１種以上加えられた油脂を意味し、また、「精製パーム系油脂」とは、上記パーム系油脂の加工工程の前後でパーム精製油を製造する際の精製工程を経たものであって、食用に適する程度に精製されたパーム系油脂を言う。例えば、「精製パーム系油脂」は、パーム精製油を原料油脂として、分別、水素添加、及び／又はエステル交換などの加工が加えられた油脂を意味する。
<Palm oil>
Palm oil is an oil obtained by pressing or extracting palm fruits obtained from oil palm (palm palm, genus Oil palm), and is known as an oil containing a large amount of carotene. Palm oil is distinguished from palm kernel oil, which is harvested from palm seeds.
Examples of palm oil include crude palm oil, refined palm oil, and intermediate oil in the palm oil refining process. Crude palm oil refers to oil obtained by pressing or extracting oil palm. At the time of the pressing or extraction, the gum may be appropriately removed. Crude palm oil has a red-orange color and is sometimes called red palm oil. When the crude palm oil is refined to remove water, gum, pigment, odorous components and the like, it becomes a refined palm oil that exhibits a pale yellow color, and the refined palm oil is widely used as an edible vegetable oil. The "palm-based oil" used in the present invention refers to the above-mentioned palm oil (palm crude oil and / or palm refined oil and / or intermediate oil in the palm oil refining process) as a raw material oil, and is separated and hydrogenated. It means oils and fats to which one or more types of processing such as ester exchange have been added, and "refined palm oils and fats" have undergone a refining process for producing refined palm oil before and after the processing process of the above palm oils and fats. It refers to palm-based oils and fats that have been refined to the extent that they are edible. For example, "refined palm-based fats and oils" means fats and oils that have been subjected to processing such as sorting, hydrogenation, and / or transesterification using refined palm oil as a raw material fat and oil.
＜改良パーム粗油の製造方法＞
本発明の改良パーム粗油を得るための改良パーム粗油の製造方法は、少なくともパーム果実を加熱する加熱工程、及び加熱したパーム果実を圧搾又は抽出してパーム粗油を得る改良パーム粗油製造工程を含む。
・パーム果実を加熱する加熱工程
ここで、パーム果実の加熱は、パーム果実を１３５℃以下で加熱することによって行われてもよい。ここで、加熱温度は、パーム果実を十分に滅菌でき、かつ、果実繊維を柔らかくできる温度であればよいが、例えば、１００℃以上であり、好ましくは、１０５℃以上、より好ましくは、１１０℃以上、更に好ましくは１２０℃以上であり、かつ、例えば、１３５℃以下、好ましくは、１３０℃以下、より好ましくは１２８℃以下、更に好ましくは、１２５℃以下であることが好ましい。加熱の温度が、上記いずれかの下限値と上限値との組み合わせを満たせば好ましいが、例えば、１００〜１３５℃、好ましくは、１０５〜１３０℃、より好ましくは１１０〜１２８℃であれば、飽和炭化水素が低減された改良パーム油（パーム粗油及び／又はパーム精製油）が得られるので好ましい。また、改良パーム粗油の製造中、上記いずれかの上限値、特に１３５℃を超えないようにすることが好ましい。
前記加熱は、スチームブランチング、又は蒸熱殺菌(Sterilization）とも呼ばれる蒸熱であってもよい。蒸熱は、パーム果実（又は果房）に水蒸気（スチーム）を吹き込んで一定期間加熱殺菌するものである。このように水蒸気を吹き込む蒸熱に対し、水蒸気を吹き込まない加熱は、乾熱とも呼ばれる。蒸熱は、具体的には、例えば、収穫された果房を、蒸熱殺菌機（Sterilizer）において、例えば１〜５ｋｇ／ｃｍ2、好ましくは、約２〜３ｋｇ／ｃｍ2の飽和蒸気に、約３０〜３６０分、好ましくは、６０〜３００分、より好ましくは、７５〜２７０分、更に好ましくは９０〜１８０分さらして処理する。加熱又は蒸熱は、果実中のリパーゼを不活性化し、微生物の作用を停止させ、かつ果房のまま加熱又は蒸熱する場合は果房から果実を分離しやすくする働きがある。また、加熱又は蒸熱には、果実繊維を軟らかくする、蛋白質を凝固する、粘質物を分解するなど、搾油を容易にする効果が一般的に知られている。パーム果実の加熱工程は、パーム粗油を製造する工程の中で、加熱温度が最も高くなる工程である。
上述した飽和蒸気自体の温度は、１００℃以上であり、好ましくは、１１０℃以上、より好ましくは１２０℃以上であり、かつ、例えば、２５０℃以下、好ましくは、２００℃以下、より好ましくは１５０℃以下である。
パーム果実の加熱温度又は蒸熱の温度は、加熱又は蒸熱されるパーム果実の周囲温度を意味する。例えば、「パーム果実を１３５℃で加熱」とは、パーム果実の周囲温度が１３５℃であることを意味する。パーム粗油の飽和炭化水素含有量に影響するのは、パーム果実の加熱温度であり、実製造上は加熱又は蒸熱における加熱温度である。パーム果実の蒸熱の温度は、例えば、１００℃以上であり、好ましくは、１０５℃以上、より好ましくは、１１０℃以上、更に好ましくは１２０℃以上であり、かつ、例えば、１３５℃以下、好ましくは、１３０℃以下、より好ましくは１２８℃以下、更に好ましくは、１２５℃以下である。蒸熱の温度が、上記いずれかの下限値と上限値との組み合わせを満たせば好ましいが、例えば、１００〜１３５℃、好ましくは、１０５〜１３０℃、より好ましくは１１０〜１２８℃であれば、飽和炭化水素が低減された改良パーム油（パーム粗油及び／又はパーム精製油）が得られるので好ましい。
<Manufacturing method of improved palm crude oil>
The method for producing the improved palm crude oil of the present invention is at least a heating step of heating the palm fruit and the production of the improved palm crude oil obtained by pressing or extracting the heated palm fruit to obtain the improved palm crude oil. Including the process.
-Heating step for heating the palm fruit Here, the heating of the palm fruit may be performed by heating the palm fruit at 135 ° C. or lower. Here, the heating temperature may be a temperature at which the palm fruit can be sufficiently sterilized and the fruit fiber can be softened, but is, for example, 100 ° C. or higher, preferably 105 ° C. or higher, and more preferably 110 ° C. As described above, it is more preferably 120 ° C. or higher, and for example, 135 ° C. or lower, preferably 130 ° C. or lower, more preferably 128 ° C. or lower, still more preferably 125 ° C. or lower. It is preferable that the heating temperature satisfies any combination of the lower limit value and the upper limit value, but is saturated when, for example, 100 to 135 ° C., preferably 105 to 130 ° C., and more preferably 110 to 128 ° C. It is preferable because an improved palm oil (crude palm oil and / or refined palm oil) with reduced hydrocarbons can be obtained. Further, it is preferable not to exceed any of the above upper limits, particularly 135 ° C., during the production of the improved palm crude oil.
The heating may be steam blanching, or steam heat, also referred to as steam sterilization. Steaming heat sterilizes palm fruits (or fruit bunches) by blowing steam (steam) for a certain period of time. In contrast to the heat of steam that blows steam in this way, heating that does not blow steam is also called dry heat. Steaming, specifically, for example, the harvested bunch, the steaming sterilizer (Sterilizer), for example 1-5 kg / cm 2, to preferably about 2-3 kg / cm 2 saturated steam at about 30 The treatment is carried out by exposing to ~ 360 minutes, preferably 60 to 300 minutes, more preferably 75 to 270 minutes, still more preferably 90 to 180 minutes. The heating or steaming heat inactivates the lipase in the fruit, stops the action of microorganisms, and makes it easier to separate the fruit from the fruit cluster when the fruit cluster is heated or steamed. Further, it is generally known that heating or steaming has the effect of facilitating oil extraction, such as softening fruit fibers, coagulating proteins, and decomposing mucilage. The palm fruit heating step is a step in which the heating temperature is the highest in the step of producing palm crude oil.
The temperature of the saturated steam itself described above is 100 ° C. or higher, preferably 110 ° C. or higher, more preferably 120 ° C. or higher, and for example, 250 ° C. or lower, preferably 200 ° C. or lower, more preferably 150 ° C. or higher. It is below ° C.
The heating temperature or steaming temperature of the palm fruit means the ambient temperature of the palm fruit to be heated or steamed. For example, "heating the palm fruit at 135 ° C." means that the ambient temperature of the palm fruit is 135 ° C. It is the heating temperature of the palm fruit that affects the saturated hydrocarbon content of the crude palm oil, and in actual production it is the heating temperature in heating or steaming. The temperature of the steaming heat of the palm fruit is, for example, 100 ° C. or higher, preferably 105 ° C. or higher, more preferably 110 ° C. or higher, further preferably 120 ° C. or higher, and for example, 135 ° C. or lower, preferably 135 ° C. or lower. , 130 ° C. or lower, more preferably 128 ° C. or lower, still more preferably 125 ° C. or lower. It is preferable that the temperature of the steaming heat satisfies any combination of the lower limit value and the upper limit value, but is saturated when, for example, 100 to 135 ° C., preferably 105 to 130 ° C., and more preferably 110 to 128 ° C. It is preferable because an improved palm oil (crude palm oil and / or refined palm oil) with reduced hydrocarbons can be obtained.
・パーム果房の脱果（stripping）工程
上記パーム果実の加熱工程の前又は後に、パーム果房からパーム果実を脱果する工程を任意に含んでいてもよい。好ましくは、上記加熱工程の後にパーム果実の脱果を行った方が、果房が加熱によって柔らかくなり、果房から果実を分離しやすいので好ましい。具体的には、脱果は、任意に加熱処理された果房を脱果機（Stripper）に移し、果房茎から果実を分離することによって行われる。好ましい脱果機としては、ロータリードラムタイプを挙げることができ、これは、果房茎から分離された果実だけが通過できる間隙を有する円筒形をなし、例えば、直径１．８〜２．０ｍ、長さ３〜５ｍ程度で、２０〜２５ｒｐｍの回転速度で回転することにより、果実が分離される。
-Stripping step of palm fruit cluster A step of stripping palm fruit from the palm fruit cluster may be optionally included before or after the heating step of the palm fruit. It is preferable to remove the palm fruits after the heating step because the fruit bunches are softened by heating and the fruits can be easily separated from the fruit bunches. Specifically, fruit removal is performed by transferring the arbitrarily heat-treated fruit cluster to a stripper and separating the fruit from the fruit cluster stem. A preferred fruit remover may be the rotary drum type, which has a cylindrical shape with a gap through which only fruits separated from the fruit cluster stem can pass, eg, 1.8-2.0 m in diameter. Fruits are separated by rotating at a rotation speed of 20 to 25 rpm with a length of about 3 to 5 m.
・パーム果実を圧搾又は抽出する工程
加熱されたパーム果実は、次いで圧搾又は抽出処理され、油分が分離される（Oil Extraction）。具体的には、圧搾は、果実がスクリュープレスなどのプレス機にかけられ、油分が分離されることによって行われる。抽出は、ヘキサン、アセトン等の有機溶媒を使用して、または、超臨界二酸化炭素などを使用して、パーム油を抽出し、得られた抽出液から溶媒を除去して油分を得ることによって行われる。
-Step of squeezing or extracting palm fruits The heated palm fruits are then squeezed or extracted to separate oils (Oil Extraction). Specifically, the squeezing is performed by pressing the fruit in a press such as a screw press to separate the oil. Extraction is carried out by extracting palm oil using an organic solvent such as hexane or acetone, or using supercritical carbon dioxide, and removing the solvent from the obtained extract to obtain oil. It is said.
・消化（digestion）処理する工程
上記パーム果実の圧搾工程の前に、加熱されたパーム果実の消化処理を任意に行ってもよい。消化処理は、パーム果実を蒸気加熱しながら撹拌等により潰すことを含む。消化処理により、パーム果実に含まれる果肉と種子（ナッツ）とを分離し、得られた果肉の繊維を破壊し、油を果肉の細胞から溶出させて、圧搾又は抽出を容易にするものである。当該蒸気加熱の温度は、上記パーム果実の加熱時の飽和蒸気自体の温度及び蒸熱の温度と同様であってもよい。しかし、加熱温度は、好ましくは１１０℃以下、より好ましくは８０〜１００℃である。例えば、具体的には、蒸気ジャケットを備えた縦型円筒タンクであって、当該タンク内部に多くの撹拌腕を有する攪拌機と、蒸気吸込装置とを備えるタンクを用いる。当該タンク内において、事前に加熱又は蒸熱されたパーム果実をさらに蒸気加熱しながら攪拌して潰し、どろどろの均一含油消化果実とされる。
-Step of digestion treatment Prior to the above-mentioned step of squeezing the palm fruit, the digestion treatment of the heated palm fruit may be optionally performed. The digestion process includes crushing the palm fruit by steam heating and stirring. By digestion, the pulp and seeds (nuts) contained in the palm fruit are separated, the fibers of the obtained pulp are destroyed, and the oil is eluted from the cells of the pulp to facilitate pressing or extraction. .. The temperature of the steam heating may be the same as the temperature of the saturated steam itself and the temperature of the steaming heat when the palm fruit is heated. However, the heating temperature is preferably 110 ° C. or lower, more preferably 80 to 100 ° C. For example, specifically, a vertical cylindrical tank provided with a vapor jacket, and a tank provided with a stirrer having many stirring arms inside the tank and a vapor suction device is used. In the tank, the palm fruits that have been preheated or steamed are further steam-heated and crushed by stirring to obtain a muddy, uniformly oil-containing digested fruit.
・清澄（Clarification）処理する工程
圧搾又は抽出されて分離された油分（粗製油）は、清澄処理を任意に行ってもよい。清澄処理は、当該油分から不純物を取り除くために行う。不純物としては、水、繊維質、細胞破壊物等が挙げられる。油分中の油脂以外の不純物は、油分全体に対して５０質量％以上になることがあるが、通常は、油分全体に対し、１〜５０質量％、１０〜４０質量％、２０〜４０質量％程度である。清澄処理では、具体的には、例えば、当該油分に適量の水を添加し、静置タンクに入れて加熱し、油（上層）とスラッジ（下層）に分ける。その後、得られた油は遠心分離機にかけ、清澄した油を得る。上記適量の水の具体的な量は、例えば、清澄処理される油分１００質量部に対して１０〜１００質量部、好ましくは１０〜７０質量部、より好ましくは、２０〜５０質量部であり得る。また、上記加熱温度は、例えば、８０〜１００℃、好ましくは、８０〜９０℃であり得る。清澄処理は、このように油分を静値タンクに置くほか、静置タンクを使用せずに直接遠心分離することによって行ってもよい。このような清澄処理により、当該油分全体に対する不純物を０．１質量％以下（固形分で）、好ましくは、０．０１質量％以下（固形分で）、水分を１質量％以下、好ましくは０．１質量％以下とすることができる。
-Clarification process The oil (crude oil) that has been squeezed or extracted and separated may be clarified arbitrarily. The clarification treatment is performed to remove impurities from the oil. Impurities include water, fiber, cell debris and the like. Impurities other than fats and oils in the oil content may be 50% by mass or more with respect to the total oil content, but usually 1 to 50% by mass, 10 to 40% by mass, 20 to 40% by mass with respect to the total oil content. Degree. In the clarification treatment, specifically, for example, an appropriate amount of water is added to the oil, placed in a stationary tank and heated, and the oil (upper layer) and sludge (lower layer) are separated. The resulting oil is then centrifuged to obtain a clarified oil. The specific amount of the appropriate amount of water may be, for example, 10 to 100 parts by mass, preferably 10 to 70 parts by mass, and more preferably 20 to 50 parts by mass with respect to 100 parts by mass of the oil to be clarified. .. The heating temperature may be, for example, 80 to 100 ° C, preferably 80 to 90 ° C. In addition to placing the oil in the static tank in this way, the clarification treatment may be performed by directly centrifuging without using the static tank. By such a clarification treatment, impurities to the entire oil content are reduced to 0.1% by mass or less (in solid content), preferably 0.01% by mass or less (in solid content), and water content is reduced to 1% by mass or less, preferably 0. . It can be 1% by mass or less.
・乾燥（drying）処理する工程
清澄した油は、更に乾燥してもよい。乾燥処理は、例えば、油全体に対する水分量が１質量％以下、好ましくは、０．０１〜０．５質量％、より好ましくは０．１質量％程度になるまで、減圧乾燥されることが適当である。乾燥温度は、８０〜１００℃であってもよい。このように乾燥処理することにより、油の貯蔵中あるいは輸送中の加水分解を防ぐことができる。
-Drying process The clarified oil may be further dried. The drying treatment is preferably carried out under reduced pressure until, for example, the water content with respect to the total oil is 1% by mass or less, preferably 0.01 to 0.5% by mass, and more preferably about 0.1% by mass. Is. The drying temperature may be 80 to 100 ° C. By the drying treatment in this way, hydrolysis during storage or transportation of the oil can be prevented.
＜改良パーム粗油＞
本発明の改良パーム粗油は、通常のパーム粗油に比べて、飽和炭化水素の含有量が低減されたパーム粗油である。通常のパーム粗油は、パーム果実の加熱が１３５℃を超える温度で行われる以外、上記改良パーム粗油の製造方法と同様に製造される。通常のパーム粗油は、飽和炭化水素を、一般的に２０ｐｐｍ以上、あるいは２５ｐｐｍ程度又はそれ以上含む。
一方、本発明の改良パーム粗油は、飽和炭化水素の含有量が低減されたものであり、例えば、上記改良パーム粗油の製造方法に記載された方法により得られる。本発明の改良パーム粗油に含まれる飽和炭化水素の含有量は、改良パーム粗油全体を１００質量％とした場合、例えば、１８ｐｐｍ以下であり、好ましくは、１５ｐｐｍ以下、より好ましくは１２ｐｐｍ以下、更に好ましくは１０ｐｐｍ以下、殊更好ましくは９ｐｐｍ以下であることが適当である。本発明の改良パーム粗油に含まれる飽和炭化水素の含有量は少なければ少ないほどよいので、その下限値は特に定める必要がないが、通常は、０．１ｐｐｍ以上、０．５ｐｐｍ以上、１ｐｐｍ以上、２ｐｐｍ以上、３ｐｐｍ以上、４ｐｐｍ以上又は５ｐｐｍ以上程度となる。
当該改良パーム粗油に含まれる飽和炭化水素の含有量は、パーム果実を加熱する工程の温度に依存する。例えば、蒸熱による加熱工程において、蒸熱温度が１２８℃で９０〜２７０分程度蒸熱を行うと、飽和炭化水素の含有量は５〜１２ｐｐｍ程度となる。１１０〜１２０℃程度で９０分の蒸熱あれば、飽和炭化水素の含有量は５〜９ｐｐｍ程度となる。従って、より低い温度で長い時間をかけて蒸熱することにより、飽和炭化水素の低減を図ることが可能となる。
ここで、飽和炭化水素（ＳＨ）とは、鉱物油に代表されるような炭素数１０〜５６、好ましくは、炭素数１０〜４５、より好ましくは炭素数１０〜３５、さらに好ましくは２０〜３５程度で、分子量が、例えば、７０〜１０００程度、好ましくは、１００〜８００程度、より好ましくは、２００〜６００程度の直鎖及び／又は分岐鎖及び／又は環状の飽和炭化水素を意味する。
<Improved palm crude oil>
The improved palm crude oil of the present invention is a palm crude oil having a reduced content of saturated hydrocarbons as compared with ordinary palm crude oil. The ordinary palm crude oil is produced in the same manner as the above-mentioned method for producing the improved palm crude oil, except that the palm fruits are heated at a temperature exceeding 135 ° C. Ordinary palm crude oil generally contains saturated hydrocarbons of 20 ppm or more, or about 25 ppm or more.
On the other hand, the improved palm crude oil of the present invention has a reduced content of saturated hydrocarbons, and can be obtained, for example, by the method described in the above-mentioned method for producing improved palm crude oil. The content of saturated hydrocarbons contained in the improved palm crude oil of the present invention is, for example, 18 ppm or less, preferably 15 ppm or less, more preferably 12 ppm or less, when the total amount of the improved palm crude oil is 100% by mass. More preferably, it is 10 ppm or less, and particularly preferably 9 ppm or less. The lower the content of saturated hydrocarbons contained in the improved palm crude oil of the present invention, the better. Therefore, it is not necessary to set the lower limit, but usually 0.1 ppm or more, 0.5 ppm or more, 1 ppm or more. It is about 2 ppm or more, 3 ppm or more, 4 ppm or more, or 5 ppm or more.
The content of saturated hydrocarbons contained in the improved palm crude oil depends on the temperature of the step of heating the palm fruits. For example, in the heating step by steaming, when steaming is performed at a steaming temperature of 128 ° C. for about 90 to 270 minutes, the content of saturated hydrocarbons becomes about 5 to 12 ppm. If steamed at about 110 to 120 ° C. for 90 minutes, the content of saturated hydrocarbons will be about 5 to 9 ppm. Therefore, it is possible to reduce saturated hydrocarbons by steaming at a lower temperature for a long time.
Here, the saturated hydrocarbon (SH) has 10 to 56 carbon atoms as represented by mineral oil, preferably 10 to 45 carbon atoms, more preferably 10 to 35 carbon atoms, and further preferably 20 to 35 carbon atoms. It means a linear and / or branched chain and / or cyclic saturated hydrocarbon having a molecular weight of, for example, about 70 to 1000, preferably about 100 to 800, and more preferably about 200 to 600.
＜パーム精製油及び精製パーム系油脂の製造方法＞
上記のようにして得られた改良パーム粗油は、さらに精製工程を経てパーム精製油を得ることができる。精製工程は、例えば、脱ガム工程、アルカリ脱酸工程、水洗工程、脱水乾燥工程、脱色工程、脱臭工程等の各工程を含んでもよい。精製は、物理精製法、アルカリ精製法のどちらであってもよい。なお、これら精製工程では飽和炭化水素の含有量はほとんど変化しない。理論に左右されることはないが、これは、上記改良パーム粗油の製造工程で飽和炭化水素の原因となる物質が十分に除去されていること、及び、精製工程、特に脱色工程において当該原因物質が適宜除去されること、等の理由によると推察される。精製工程は、必要に応じて繰り返し行われてもよい。また、必要に応じて精製工程に、分別、水素添加、エステル交換等の加工工程を組み入れて、改良パーム粗油から精製パーム系油脂を調製してもよい。ここで、パーム系油脂とは、パーム油（パーム粗油及び／又はパーム精製油及び／又はパーム油精製工程の中間油）を原料油脂として、分別、水素添加、エステル交換などの加工が加えられた油脂を意味する。上記加工工程は、精製工程前の段階（パーム粗油を原料として）に行われてもよいし、精製工程の中間（パーム脱色油などを原料として）に行われてもよいし、精製工程後の段階（パーム精製油を原料として）で行われてもよい。パーム系油脂の１つであるパーム分別油としては、例えば、パーム油の１段分別油であるパームオレインおよびパームステアリン、パームオレインの２段分別油であるパームオレイン（パームスーパーオレイン）およびパームミッドフラクション、ならびに、パームステアリンの２段分別油であるパームオレイン（ソフトパーム）及びパームステアリン（ハードステアリン）を挙げることができる。
なお、パーム精製油及び精製パーム系油脂の飽和炭化水素の含有量の好ましい範囲は、上記改良パーム粗油に含まれる飽和炭化水素の含有量の好ましい範囲と同様である。
<Manufacturing method of refined palm oil and refined palm oil>
The improved palm crude oil obtained as described above can be further subjected to a refining step to obtain a refined palm oil. The purification step may include, for example, each step such as a degumming step, an alkaline deoxidizing step, a washing step, a dehydration drying step, a decoloring step, and a deodorizing step. The purification may be either a physical purification method or an alkaline purification method. In these purification steps, the content of saturated hydrocarbons hardly changes. Without depending on the theory, this is because the substances that cause saturated hydrocarbons are sufficiently removed in the manufacturing process of the improved palm crude oil, and the cause is that in the refining process, especially the decolorization process. It is presumed that this is because the substance is removed as appropriate. The purification step may be repeated as needed. Further, if necessary, a refined palm oil or fat may be prepared from the improved palm crude oil by incorporating processing steps such as fractionation, hydrogenation, and transesterification into the refining step. Here, the palm-based fat and oil is processed by using palm oil (crude oil and / or refined palm oil and / or intermediate oil in the palm oil refining process) as a raw material fat and oil, and processing such as sorting, hydrogenation, and transesterification. It means oil and fat. The processing step may be performed before the refining step (using palm crude oil as a raw material), in the middle of the refining step (using palm decolorizing oil or the like as a raw material), or after the refining step. It may be carried out at the stage (using refined palm oil as a raw material). Examples of the palm fractionated oil, which is one of the palm-based fats and oils, include palm olein and palm stearin, which are one-stage fractionated oils of palm oil, and palm olein (palm super olein) and palm mid, which are two-stage fractionated oils of palm olein. Fractions and palm olein (soft palm) and palm stearin (hard stearin), which are two-stage fractionated oils of palm stearin, can be mentioned.
The preferable range of the saturated hydrocarbon content of the refined palm oil and the refined palm-based oil is the same as the preferable range of the saturated hydrocarbon content contained in the improved palm crude oil.
・脱ガム工程
脱ガム工程は、パーム粗油中に含まれる不純物であるガム質を遠心分離等によって除去する工程である。具体的には、パーム粗油に、リン酸、クエン酸等の酸を添加し、例えば、６０〜１２０℃、好ましくは、７０〜１１５℃、より好ましくは８０〜１１０℃で、例えば１〜６０分、好ましくは、５〜３０分、より好ましくは、８〜２０分程度撹拌し、その後遠心分離によって沈殿物を除去してガム質を除去する。酸の添加量は、例えば、濃度が８０〜８５質量％リン酸の場合、０．０１〜０．５質量％、好ましくは、０．０５〜０．２質量％であることが適当である。
-Degumming step The degumming step is a step of removing gum, which is an impurity contained in the crude palm oil, by centrifugation or the like. Specifically, an acid such as phosphoric acid or citric acid is added to the crude palm oil, and the temperature is, for example, 60 to 120 ° C., preferably 70 to 115 ° C., more preferably 80 to 110 ° C., for example, 1 to 60 ° C. The mixture is stirred for minutes, preferably 5 to 30 minutes, more preferably 8 to 20 minutes, and then the precipitate is removed by centrifugation to remove the gum. The amount of the acid added is, for example, 0.01 to 0.5% by mass, preferably 0.05 to 0.2% by mass when the concentration is 80 to 85% by mass of phosphoric acid.
・アルカリ脱酸工程
パーム粗油は、必要に応じて、アルカリ脱酸してもよい。アルカリ脱酸は、水酸化ナトリウムなどのアルカリを添加することにより、パーム粗油に含まれる遊離脂肪酸を、石鹸として除去する工程である。具体的には、パーム粗油に４Ｎの水酸化ナトリウム溶液を、遊離脂肪酸の中和当量に対して２０％過剰量で添加し、例えば、８０℃〜１１０℃、好ましくは９０℃〜１００℃で、例えば、１分〜６０分、好ましくは５分〜３０分程度攪拌し、その後遠心分離によって沈殿物を除去して石鹸を除去する。アルカリ脱酸油は、１０〜２０質量％の温水で洗浄することにより、さらに石鹸を洗い流してもよい。
-Alkaline deoxidation step Palm crude oil may be alkaline deoxidized if necessary. Alkaline deoxidation is a step of removing free fatty acids contained in palm crude oil as soap by adding an alkali such as sodium hydroxide. Specifically, a 4N sodium hydroxide solution is added to the crude palm oil in an excess amount of 20% with respect to the neutralization equivalent of the free fatty acid, for example, at 80 ° C. to 110 ° C., preferably 90 ° C. to 100 ° C. For example, the mixture is stirred for about 1 to 60 minutes, preferably about 5 to 30 minutes, and then the precipitate is removed by centrifugation to remove the soap. The alkaline deoxidizing oil may be further washed away with soap by washing with 10 to 20% by mass of warm water.
・脱色工程
脱色処理工程は、油の脱色を目的とする。具体的には、脱色処理工程は、本発明のパーム粗油を白土、活性炭などから選ばれる吸着剤と接触させることによって行われる。用いられる白土としては、活性白土、中性白土、酸性白土、アルカリ白土が使用可能で、特に活性白土、もしくは酸性白土が好ましい。具体的には、脱色処理工程は、例えば、パーム粗油と白土（パーム粗油に対して０．５〜５質量％、好ましくは２〜３質量％）とを脱色処理槽に入れ、減圧下、９０〜１５０℃（好ましくは、１０５〜１２０℃）で１〜４０分程度（好ましくは５〜２０分程度）、接触させることによって行われる。当該範囲内であれば、白土によるパーム粗油の脱色を十分に行うことができる。また、白土に含まれる水分を除去して、吸着能力を高めるために減圧下で脱色することが好ましい。脱色処理槽としては、例えば、タンク、カラム、ろ過器などを用いることができる。タンクの場合は、攪拌機付のタンクであることが好ましく、パーム粗油と白土とを接触した後、ろ過もしくは遠心分離機等で白土を分離できることが好ましい。ろ過を容易にするために、これらの脱色処理工程が、ろ過助剤等の助剤の存在下で行われていてもよい。ろ過助剤としては、例えば、セライトなどの無機ろ過助剤及びセルロースなどの繊維やその粉砕物などの有機ろ過助剤が挙げられる。また、カラムやろ過器に白土を充填・保持し、パーム粗油を当該カラムやろ過器に通液してもよい。パーム粗油を通液することにより、通液と同時に白土も分離でき、装置もタンクに比べてコンパクトになるので好ましい。ろ過器としては、例えば、単板ろ過器、フィルタープレス、アマフィルター等を用いることが好ましい。タンク、カラム、ろ過器は、ガラス製、プラスチック製もしくは鉄、ステンレスなどの金属製を用いることができるが、耐久性の点から金属製であることが好ましい。脱色処理工程は、脱色の他、パーム粗油に含まれる飽和炭化水素の原因となる物質を除去する働きもあると考えられる。
-Decolorization process The decolorization process aims to decolorize the oil. Specifically, the decolorization treatment step is performed by bringing the crude palm oil of the present invention into contact with an adsorbent selected from white clay, activated carbon and the like. As the clay used, activated clay, neutral clay, acidic clay, and alkaline clay can be used, and in particular, active clay or acidic clay is preferable. Specifically, in the decolorization treatment step, for example, palm crude oil and white clay (0.5 to 5% by mass, preferably 2 to 3% by mass with respect to palm crude oil) are placed in a decolorization treatment tank and reduced under reduced pressure. , 90 to 150 ° C. (preferably 105 to 120 ° C.) for about 1 to 40 minutes (preferably about 5 to 20 minutes). Within this range, the crude palm oil can be sufficiently decolorized with white clay. Further, it is preferable to remove the water contained in the white clay and decolorize it under reduced pressure in order to enhance the adsorption capacity. As the decolorization treatment tank, for example, a tank, a column, a filter, or the like can be used. In the case of a tank, it is preferable that the tank is equipped with a stirrer, and it is preferable that the white clay can be separated by filtration or a centrifuge after contacting the crude palm oil with the white clay. In order to facilitate filtration, these decolorization treatment steps may be performed in the presence of an auxiliary agent such as a filtration aid. Examples of the filtration aid include an inorganic filtration aid such as Celite and an organic filtration aid such as a fiber such as cellulose and a pulverized product thereof. Further, the column or filter may be filled and held with white clay, and the crude palm oil may be passed through the column or filter. By passing the crude palm oil, the white clay can be separated at the same time as the liquid is passed, and the device is more compact than the tank, which is preferable. As the filter, for example, it is preferable to use a single plate filter, a filter press, an amateur filter or the like. The tank, column, and filter may be made of glass, plastic, or metal such as iron or stainless steel, but are preferably made of metal from the viewpoint of durability. In addition to decolorization, the decolorization treatment step is also considered to have a function of removing substances that cause saturated hydrocarbons contained in crude palm oil.
・脱臭工程
脱臭工程により、本発明のパーム粗油に含まれる有臭成分が除去される。脱臭工程の条件は、通常脱臭工程で使用される条件を使用することができるが、例えば、１００〜３５０℃、好ましくは１５０〜３００℃の高温下、例えば、１０分〜１２０分、好ましくは３０分〜９０分程度、１３．３〜２６６６Ｐａ（０．１〜２０トール）、好ましくは、１３３〜１３３３Ｐａ（１〜１０トール）の高真空状態で、水蒸気を加えて蒸留する水蒸気蒸留を使用することができる。
-Deodorizing step The deodorizing step removes the odorous components contained in the crude palm oil of the present invention. As the conditions of the deodorizing step, the conditions usually used in the deodorizing step can be used, and for example, under a high temperature of 100 to 350 ° C., preferably 150 to 300 ° C., for example, 10 minutes to 120 minutes, preferably 30 minutes. Use steam distillation in which steam is added and distilled in a high vacuum state of about 1 to 90 minutes, 13.3 to 2666 Pa (0.1 to 20 tolls), preferably 133 to 1333 Pa (1 to 10 tolls). Can be done.
・加工工程
パーム油は、さらに分別、水素添加、エステル交換等の加工工程を経て、精製パーム系油脂とすることができる。このようにして得た精製パーム系油脂は加工油脂とも呼ばれる。
分別とは、パーム油を所定の液体油脂と所定の固体油脂に分離することを意味する。具体的には、パーム油に含まれる各種トリグリセリドの融点の違いを利用して、冷却により高融点トリグリセリドの結晶を析出させた後、固液分離する方法が挙げられる。分別方法は、特に限定はなく、ドライ分別（自然分別）、乳化分別（界面活性剤分別）、溶剤分別等の通常の方法により行うことができる。分別方法は、ドライ分別、溶剤分別が好ましい。ドライ分別は、一般的には槽内で攪拌しながら分別原料油脂を冷却し、結晶を析出させた後、圧搾及び／又はろ過することで高融点部（硬質部又は結晶画分とも言う。）と低融点部（軟質部又は液状画分とも言う。）に分けることによって行うことができる。溶剤分別は、アセトン、ヘキサン等の溶剤に分別原料油脂を溶解し、その溶液を冷却し、結晶を析出させた後、ろ過することで高融点部と低融点部に分けることによって行うことができる。
水素添加とは、パーム油に対して水素を還元剤として加えて水素原子を付加する反応を言う。具体的には、白金やニッケルを含む化合物からなる触媒の存在下、目的となるパーム油に水素ガスを付与して還元反応を行う。パーム油の水素添加は主に不飽和結合（主に二重結合）を飽和する（単結合にする）ために行われる。
エステル交換とは、エステルのアルコール部を別のアルコールに交換して、別のエステルに転化する反応である。
具体的には、例えば、触媒として、酵素、アルカリ金属アルコキシド、アルカリ土類金属アルコキシド等を使用し、例えば、５０〜１３５℃、好ましくは６０〜１３０℃、より好ましくは７０〜１２０℃、さらに好ましくは１１０℃の温度で、１０分〜３時間、好ましくは、２０分〜２時間、より好ましくは３０分〜１時間、５００〜５００００Ｐａ、好ましくは、１０００〜４００００Ｐａ、より好ましくは、１００００〜３００００Ｐａの減圧下で反応を行う。
好ましいアルカリ金属及びアルカリ土類金属は、例えば、ナトリウム、カリウム、マグネシウム、カルシウム等を挙げることができる。好ましい触媒はナトリウムメチラートである。
-Processing process Palm oil can be further processed into refined palm oil and fat through processing processes such as separation, hydrogenation, and transesterification. The refined palm-based fats and oils obtained in this way are also called processed fats and oils.
Separation means separating palm oil into a predetermined liquid oil and a predetermined solid oil. Specific examples thereof include a method in which crystals of high melting point triglyceride are precipitated by cooling by utilizing the difference in melting point of various triglycerides contained in palm oil, and then solid-liquid separation is performed. The separation method is not particularly limited, and can be carried out by a usual method such as dry separation (natural separation), emulsification separation (surfactant separation), solvent separation and the like. As the separation method, dry separation and solvent separation are preferable. In dry separation, generally, the raw material fat and oil for separation is cooled while stirring in a tank, crystals are precipitated, and then squeezed and / or filtered to obtain a high melting point portion (also referred to as a hard portion or a crystal fraction). It can be carried out by dividing into a low melting point portion (also referred to as a soft portion or a liquid fraction). Solvent separation can be performed by dissolving the fractionated raw material fats and oils in a solvent such as acetone or hexane, cooling the solution, precipitating crystals, and then filtering to separate the high melting point portion and the low melting point portion. ..
Hydrogenation refers to a reaction in which hydrogen is added to palm oil as a reducing agent to add hydrogen atoms. Specifically, in the presence of a catalyst composed of a compound containing platinum or nickel, hydrogen gas is added to the target palm oil to carry out a reduction reaction. Hydrogenation of palm oil is mainly carried out to saturate (single bond) unsaturated bonds (mainly double bonds).
Transesterification is a reaction in which the alcohol part of an ester is exchanged for another alcohol and converted to another ester.
Specifically, for example, an enzyme, an alkali metal alkoxide, an alkaline earth metal alkoxide or the like is used as the catalyst, and for example, 50 to 135 ° C., preferably 60 to 130 ° C., more preferably 70 to 120 ° C., still more preferable. Is at a temperature of 110 ° C. for 10 minutes to 3 hours, preferably 20 minutes to 2 hours, more preferably 30 minutes to 1 hour, 500 to 50,000 Pa, preferably 1000 to 40,000 Pa, more preferably 1000 to 30000 Pa. The reaction is carried out under reduced pressure.
Preferred alkali metals and alkaline earth metals include, for example, sodium, potassium, magnesium, calcium and the like. The preferred catalyst is sodium methylate.
本発明のパーム精製油及び精製パーム系油脂は、飽和炭化水素の含有量が本発明のパーム粗油と同じレベルで低く、食用としての安全性が高い。本発明のパーム精製油及び精製パーム系油脂は、従来パーム精製油及び精製パーム系油脂が使用されるあらゆる飲食品に使用できる。好ましい飲食品としては、例えば、食用油、マーガリン、ショートニング、マヨネーズなどの調味料、パン、菓子、チョコレート、調整粉乳などの乳幼児用の飲食品及び即席麺等を挙げることができる。 The refined palm oil and refined palm-based fats and oils of the present invention have a low content of saturated hydrocarbons at the same level as the crude palm oil of the present invention, and are highly edible. The refined palm oil and the refined palm-based fat and oil of the present invention can be used for all foods and drinks in which the refined palm oil and the refined palm-based fat and oil are conventionally used. Preferred foods and drinks include, for example, cooking oil, margarine, shortening, seasonings such as mayonnaise, foods and drinks for infants such as bread, confectionery, chocolate, and formula milk powder, and instant noodles.
以下、本発明を実施例によってさらに詳細に説明する。しかし、本発明は以下の実施例の内容に限定されない。 Hereinafter, the present invention will be described in more detail by way of examples. However, the present invention is not limited to the contents of the following examples.
＜飽和炭化水素含有量測定＞
飽和炭化水素含有量は、以下の方法に従って測定した。
（１）２００ｍｇの油脂サンプルに３ｐｐｍの内部標準物質（Ｂｉｃｙｃｌｏｈｅｘｙｌ）を加え、１ｍＬのヘキサンで溶解させる。
（２）ヘキサンでコンディショニングした２ｇシリカ固相抽出カラムに（１）の試料を入れて吸着させる。
（３）ヘキサンで飽和炭化水素を溶出させる。最初の１ｍＬを捨て、その後の３ｍＬを回収し、飽和炭化水素画分とする。
（４）飽和炭化水素画分を３００μＬ程度に濃縮し、ガスクロマトグラフィー（オンカラムインジェクション）にて測定する。
（５）ガスクロマトグラフィー測定条件
１．カラム
プレカラム：不活性化ヒューズドシリカカラム、長さ１０ｍ、内径０．５３ｍｍ
分析カラム：１００％ジメチルポリシロキサン、長さ１５ｍ、内径０．３２ｍｍ、膜厚０．１μｍ
２．注入
キャリアガス：ヘリウム
注入量：４０μＬ
注入口温度条件：６０℃（４分保持）→２０℃／分昇温→３８０℃（１５．５分保持）
圧力条件：６０ｋＰａ（４分保持）→７０ｋＰａ／分昇圧→１３０ｋＰａ（３０．５分保持）
カラム流量：３．５５ｍＬ/分
３．オーブン
温度：５０℃（４分保持）→２０℃／分昇温→３８０℃（１５分保持）
４．ＦＩＤ検出器
温度：３８０℃
（６）上記ガスクロマトグラフィー測定にて得られたクロマトグラムを用い、内部標準物質の面積と飽和炭化水素の面積（ベースラインから盛り上がるハンプの面積）を比較することで、飽和炭化水素含有量を換算する。
<Measurement of saturated hydrocarbon content>
The saturated hydrocarbon content was measured according to the following method.
(1) Add 3 ppm of an internal standard substance (Bicyclohexyl) to a 200 mg oil / fat sample and dissolve in 1 mL of hexane.
(2) The sample of (1) is placed in a 2 g silica solid-phase extraction column conditioned with hexane and adsorbed.
(3) Elute saturated hydrocarbons with hexane. Discard the first 1 mL and collect the subsequent 3 mL to make a saturated hydrocarbon fraction.
(4) The saturated hydrocarbon fraction is concentrated to about 300 μL and measured by gas chromatography (on-column injection).
(5) Gas chromatography measurement conditions 1. Column pre-column: Inactivated fused silica column, length 10 m, inner diameter 0.53 mm
Analytical column: 100% dimethylpolysiloxane, length 15 m, inner diameter 0.32 mm, film thickness 0.1 μm
2. 2. Injection carrier gas: Helium injection amount: 40 μL
Inlet temperature condition: 60 ° C (hold for 4 minutes) → 20 ° C / min temperature rise → 380 ° C (hold for 15.5 minutes)
Pressure condition: 60 kPa (hold for 4 minutes) → 70 kPa / minute boost → 130 kPa (hold for 30.5 minutes)
Column flow rate: 3.55 mL / min 3. Oven temperature: 50 ° C (hold for 4 minutes) → 20 ° C / min temperature rise → 380 ° C (hold for 15 minutes)
4. FID detector temperature: 380 ° C
(6) Using the chromatogram obtained by the above gas chromatography measurement, the area of the internal standard substance and the area of the saturated hydrocarbon (the area of the hump rising from the baseline) are compared to determine the saturated hydrocarbon content. Convert.
［試験１］
パーム果房から強制的に脱果したパーム果実を、１１０℃、１２０℃、１２８℃、１５０℃、および１８０℃の周囲温度としたオーブン内で、それぞれ９０分間加熱した。加熱後のパーム果実より、油をヘキサンで抽出し、抽出液からヘキサンを溜去してパーム粗油を得た。次いで、得られたパーム粗油に含まれている飽和炭化水素（ＳＨ）含有量（パーム粗油全体を１００質量％とする）の分析を行った。また、未加熱のパーム果実から同様に油脂をヘキサンで抽出し、飽和炭化水素（ＳＨ）含有量の分析を行った（なお、ＳＨがすべて直鎖ＳＨと仮定した場合、得られたＳＨの分子量は、炭素数１０〜５６の場合に１４２〜７８６、炭素数２０〜３５の場合に２８２〜４９２であった。）。結果を表１に示す。
[Test 1]
The palm fruits forcibly removed from the palm fruit bunches were heated for 90 minutes in ovens at ambient temperatures of 110 ° C., 120 ° C., 128 ° C., 150 ° C., and 180 ° C., respectively. Oil was extracted with hexane from the heated palm fruit, and hexane was distilled off from the extract to obtain crude palm oil. Next, the saturated hydrocarbon (SH) content (the total amount of the crude palm oil was 100% by mass) contained in the obtained crude palm oil was analyzed. In addition, fats and oils were similarly extracted with hexane from unheated palm fruits, and the saturated hydrocarbon (SH) content was analyzed (in addition, assuming that all SHs are linear SHs, the molecular weight of the obtained SHs was obtained. Was 142-786 when the number of carbon atoms was 10 to 56, and 282-492 when the number of carbon atoms was 20 to 35). The results are shown in Table 1.
表１
上記表１の結果から、パーム果実の加熱温度が高いほど、飽和炭化水素（ＳＨ）の生成量が多くなることが理解できる。なお、比較例１は加熱していないので、工業的には圧搾又は抽出が困難であり、また、該油脂は、殺菌が十分に行われておらず、食用には適していない。 From the results in Table 1 above, it can be understood that the higher the heating temperature of the palm fruit, the larger the amount of saturated hydrocarbon (SH) produced. Since Comparative Example 1 is not heated, it is industrially difficult to squeeze or extract it, and the fats and oils are not sufficiently sterilized and are not suitable for food.
［試験２］
パーム果房から強制的に脱果したパーム果実を、１２８℃の周囲温度としたオートクレーブ内で乾熱条件および蒸気圧２ｋｇ／ｃｍ2の蒸熱条件で加熱した。加熱開始後、それぞれ９０分、１８０分、および２７０分のタイミングでパーム果実を取り出した。加熱後のパーム果実より、油脂をヘキサンで抽出し、抽出液からヘキサンを溜去してパーム粗油を得た。次いで、得られたパーム粗油に含まれている飽和炭化水素（ＳＨ）含有量（パーム粗油全体を１００質量％とする）の分析を行った。結果を表２に示す。
[Test 2]
The palm fruits forcibly removed from the palm fruit bunches were heated under dry heat conditions and steam pressure conditions of 2 kg / cm 2 in an autoclave at an ambient temperature of 128 ° C. Palm fruits were taken out at 90 minutes, 180 minutes, and 270 minutes, respectively, after the start of heating. Oils and fats were extracted with hexane from the heated palm fruits, and hexane was distilled off from the extract to obtain crude palm oil. Next, the saturated hydrocarbon (SH) content (the total amount of the crude palm oil was 100% by mass) contained in the obtained crude palm oil was analyzed. The results are shown in Table 2.
表２
表２の結果から、飽和炭化水素の生成は、加熱方法が、乾熱、蒸熱にかかわらず、加熱温度に依存することがわかった。また、該結果から、パーム果実の加熱時間が長くなると、飽和炭化水素（ＳＨ）含有量が減少することが理解できる。
表１の結果から、加熱（乾熱又は蒸熱）工程において、飽和炭化水素の生成を抑制するためにパーム果実の加熱温度を低くすると、圧搾又は抽出の効率を維持するために加熱時間を長くする必要があると考えられるが、表２の結果から、加熱時間を長くしても、飽和炭化水素（ＳＨ）含有量が増加することはないことがわかった。
From the results in Table 2, it was found that the heating method depends on the heating temperature regardless of the dry heat or the steam heat for the production of saturated hydrocarbons. In addition, from the results, it can be understood that the saturated hydrocarbon (SH) content decreases as the heating time of the palm fruit increases.
From the results in Table 1, in the heating (dry heat or steam heat) step, when the heating temperature of palm fruits is lowered in order to suppress the formation of saturated hydrocarbons, the heating time is lengthened in order to maintain the efficiency of squeezing or extraction. Although it is considered necessary, the results in Table 2 show that the saturated hydrocarbon (SH) content does not increase even if the heating time is lengthened.
［試験３］
パーム果房から強制的に脱果したパーム果実を、１１０℃の周囲温度としたオーブン内で９０分間加熱した。加熱後のパーム果実より、油脂をヘキサンで抽出した。抽出液からヘキサンを溜去してパーム粗油を得た。得られたパーム粗油を、表３に示す精製条件１又は２にて精製し、パーム精製油を得た。一連の脱ガム前、脱色後、脱臭後にそれぞれ得られる油の飽和炭化水素（ＳＨ）含有量（パーム粗油全体を１００質量％とする）の分析を行った。結果を表４に示す。
[Test 3]
The palm fruits forcibly removed from the palm fruit bunches were heated in an oven at an ambient temperature of 110 ° C. for 90 minutes. Oils and fats were extracted with hexane from the heated palm fruits. Hexane was distilled off from the extract to obtain crude palm oil. The obtained crude palm oil was refined under the refining conditions 1 or 2 shown in Table 3 to obtain a refined palm oil. A series of analysis of the saturated hydrocarbon (SH) content of the oil obtained before degumming, after decoloring, and after deodorizing (the total amount of crude palm oil is 100% by mass) was analyzed. The results are shown in Table 4.
表３
表４
脱色により、パーム油中の飽和炭化水素（ＳＨ）含有量はさらに低減できることが理解できる。 It can be seen that bleaching can further reduce the saturated hydrocarbon (SH) content in palm oil.
［試験４］
試験３の精製条件１で得られたパーム精製油を常法に従ってエステル交換、精製し、精製エステル交換パーム油を得た。すなわち、当該パーム精製油に対して、０．１質量％のナトリウムメチラートを添加した。得られたナトリウムメチラート含有パーム精製油を、１３．３ｋＰａ（１００トール）の減圧下、１１０℃で、０．５時間攪拌することにより、エステル交換反応を行った。反応終了後、反応生成物から、ナトリウムメチラートを水洗により除去した。得られたエステル交換パーム油に対して、上記試験３の精製条件１に従う脱色および脱臭処理（脱ガム処理を除く）を行うことにより、精製パーム系油脂の１つである精製エステル交換パーム油を得た。
得られた精製エステル交換パーム油の飽和炭化水素含有量は７ｐｐｍ（炭素数２０〜３５のみ検出）であった。
[Test 4]
The refined palm oil obtained under the refining condition 1 of Test 3 was transesterified and refined according to a conventional method to obtain a refined transesterified palm oil. That is, 0.1% by mass of sodium methylate was added to the refined palm oil. The obtained sodium methylate-containing palm refined oil was stirred at 110 ° C. for 0.5 hours under a reduced pressure of 13.3 kPa (100 tolls) to carry out a transesterification reaction. After completion of the reaction, sodium methylate was removed from the reaction product by washing with water. The obtained transesterified palm oil is subjected to decolorization and deodorization treatment (excluding degumming treatment) according to the refining condition 1 of Test 3 above to obtain a refined transesterified palm oil which is one of the refined palm oils and fats. Obtained.
The saturated hydrocarbon content of the obtained refined transesterified palm oil was 7 ppm (only 20 to 35 carbon atoms were detected).
結論、パーム粗油を得るための加熱温度を低くすることで、飽和炭化水素含有量が低いパーム粗油が得られた。また、当該パーム粗油を精製すること、特に脱色工程を経ることで、飽和炭化水素含有量がより低いパーム精製油が得られた。 In conclusion, by lowering the heating temperature for obtaining palm crude oil, palm crude oil having a low saturated hydrocarbon content was obtained. Further, by refining the crude palm oil, particularly through a decolorization step, a refined palm oil having a lower saturated hydrocarbon content was obtained.
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