JPH02272098A - Method for preventing deterioration of quality of refined food oil or fat - Google Patents
Method for preventing deterioration of quality of refined food oil or fatInfo
- Publication number
- JPH02272098A JPH02272098A JP1095890A JP9589089A JPH02272098A JP H02272098 A JPH02272098 A JP H02272098A JP 1095890 A JP1095890 A JP 1095890A JP 9589089 A JP9589089 A JP 9589089A JP H02272098 A JPH02272098 A JP H02272098A
- Authority
- JP
- Japan
- Prior art keywords
- tank
- nitrogen gas
- oils
- refined
- storage
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims description 18
- 230000006866 deterioration Effects 0.000 title claims description 14
- 235000021067 refined food Nutrition 0.000 title abstract 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 98
- 229910001873 dinitrogen Inorganic materials 0.000 claims abstract description 59
- 239000003921 oil Substances 0.000 claims description 42
- 239000003925 fat Substances 0.000 claims description 39
- 235000014593 oils and fats Nutrition 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 10
- 239000007789 gas Substances 0.000 claims description 7
- 238000007664 blowing Methods 0.000 claims description 5
- 150000002829 nitrogen Chemical class 0.000 abstract 2
- 238000000746 purification Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 37
- 229910052757 nitrogen Inorganic materials 0.000 description 19
- 235000019482 Palm oil Nutrition 0.000 description 16
- 239000002540 palm oil Substances 0.000 description 16
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 230000007423 decrease Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 150000002978 peroxides Chemical class 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003134 recirculating effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
- Pipeline Systems (AREA)
Abstract
Description
本発明は、精製した食用油脂を長時間を要して貯蔵及び
輸送するに際して、食用油脂の品質劣化を防止する方法
に関するものである。The present invention relates to a method for preventing quality deterioration of refined edible fats and oils when storing and transporting the refined edible fats and oils over a long period of time.
食用油脂を長期間貯蔵すると大気中の酸素との接触によ
り品質の劣化が生じる。近年、精製された食用油脂の流
通は、国内だけに留まらず、タンカー等によって海外か
ら輸入されたり、逆に輸出されたりしている、従来は、
日本に於ける食用油脂の多くは、原料で輸入され、国内
で圧搾・抽出及び精製され、国内で消費されていた。と
ころが、油脂原料産出国の国策、或は輸送コストの対策
の面で、産出国で食用油脂の精製まで行われ、日本国内
には精製されたものが輸入されることが多くなってきて
いる。
この輸出入に際して、タンカーへの油脂の積込み、積込
みの為の岸壁での油脂の備蓄、タンカーの航海、荷下し
、及び荷下しされた油脂の貯蔵等でかなりの時間が必要
となる。その時間は、扱われる油脂の単位量により差は
あるが、多（の場合、週単位の時間を必要とし、甚だし
い場合、精製されてから使用されるまで半年も経過する
ことも珍しくない。
この間に、精製油脂は空気中の酸素によって酸化し、精
製油脂には過酸化物等が生成して過酸化物価が上昇する
。これと同時に遊離脂肪酸も増加傾向を示し、これらに
伴って油脂は着色し、風味が低下し、精製油脂としての
価値がなくなる。例えば、飽和脂肪酸含量が高く比較的
安定な精製パーム油の場合でも、タンクに６０°Ｃで５
日間保存すると多くの場合、過酸化物価は１ ｍｅｑ／
ｋｇ以上に上昇し、次色して風味も低下する。この様な
場合、使用前に再精製を行う必要が生じ、最初の精製と
同様な設備及び経費を必要としていた。その為、精製食
用油脂の貯蔵及び輸送中の品質劣化の防止は、大きな課
題であり、種々の研究がなされている。
例えば、特開昭５２−２８５０５には、貯蔵中の品質安
定化の為に大豆油、菜種油に窒素ガスを含有させて容器
に充填する方法が教唆されている。この様に、精製油脂
を窒素ガスの雰囲気下で貯蔵及び輸送することによって
、品質劣化防止に果たす効果は多きものがある。
しかし、従来の窒素ガス雰囲気下での貯蔵及び輸送でも
、未だ完全に品質劣化を防止することが酸化物価は約０
．５ ｍｅｑ／ｋｇ以上に上昇し、特に風味の低下によ
る品質の低下が目立ってくる。この様に、従来の大気下
での貯蔵に較べて、品質の安定化には格段の進歩は見ら
れるが、特に使用する迄に長時間要する場合、品質が劣
化し使用に耐えなくなることが屡あり、その様な場合は
再精製を余儀無（されている。When edible oils and fats are stored for long periods of time, their quality deteriorates due to contact with atmospheric oxygen. In recent years, the distribution of refined edible oils and fats has not been limited to only domestic markets, but has also been imported from overseas by tankers, etc., and conversely exported.
Most of the edible oils and fats in Japan were imported as raw materials, pressed, extracted, and refined domestically, and consumed domestically. However, due to the national policies of countries that produce oil and fat raw materials, or to reduce transportation costs, edible oils and fats are even refined in the producing countries, and the refined products are increasingly being imported into Japan. During this import/export process, a considerable amount of time is required for loading oil and fat onto tankers, stockpiling oil and fat at the quay for loading, navigating the tanker, unloading the cargo, and storing the unloaded oil and fat. The time it takes varies depending on the unit amount of fats and oils being handled, but in the case of large quantities, it takes weeks, and in extreme cases, it is not uncommon for half a year to pass from the time it is refined until it is used. Refined fats and oils are oxidized by oxygen in the air, and peroxides are generated in refined fats and oils, increasing the peroxide value.At the same time, free fatty acids also show an increasing trend, and along with this, fats and oils become discolored. However, the flavor deteriorates and the value as a refined oil and fat is lost.For example, even in the case of refined palm oil, which has a high saturated fatty acid content and is relatively stable, it is heated in a tank at 60°C for 50 minutes.
When stored for several days, the peroxide value is often 1 meq/
kg or more, the color changes and the flavor deteriorates. In such cases, it becomes necessary to re-purify the product before use, which requires the same equipment and costs as the initial refining. Therefore, prevention of quality deterioration during storage and transportation of refined edible fats and oils is a major issue, and various studies are being conducted. For example, Japanese Patent Application Laid-Open No. 52-28505 teaches a method of adding nitrogen gas to soybean oil or rapeseed oil and filling the mixture into containers in order to stabilize the quality during storage. As described above, storing and transporting refined oils and fats in a nitrogen gas atmosphere has many effects in preventing quality deterioration. However, even with conventional storage and transportation under a nitrogen gas atmosphere, it is still difficult to completely prevent quality deterioration with an oxide value of about 0.
．． 5 meq/kg or more, and the deterioration in quality becomes particularly noticeable due to deterioration in flavor. In this way, compared to conventional storage under atmospheric conditions, significant progress has been made in stabilizing quality, but especially if it takes a long time before use, the quality often deteriorates and becomes unusable. In such cases, re-refining is necessary.
前述の目的を達成するために、本発明者らは従来の窒素
ガス雰囲気下での貯蔵及び輸送方法について詳細に見直
しを行った。
従来の貯蔵及び輸送中の窒素ガスの封入方法では、殆ど
の場合、雰囲気中の窒素濃度が９７％以下で、高度に窒
素ガス置換が行われた場合でも９９％程度にしか達して
いなかった。
これは食用油脂を精製後、その貯蔵及び輸送には■精製
工場の貯蔵タンク、■タンクローリー■船積み場の備蓄
タンク、■タンカー、■荷下しタンク基地の荷受タンク
、■タンクローリー１■使用工場の貯蔵タンク等に順次
積替えらでいるが、通常、この積替えの時に各タンクに
は大気中の空気が入っている。その空気を充填する油脂
で追い出しながら空間容積を小さ（する。空間容積は、
タンク内の圧力制御の為に、全体の１０％以上を確保す
ることが義務付けられている。しかる後に、１０％以上
確保された空間部へ、窒素ガスを吹き込み、徐々に空間
部の窒素濃度の上昇を計る方法が採られている。しかし
、この窒素ガス置換には、多量の窒素ガスが必要で、通
常、空間部の４倍容量の窒素ガスを送り込んでも、空間
部の窒素ガス濃度は高々９８％程度になるに過ぎない。
一方では、充填中の精製油脂が空間部の空気と接触して
いるので、空気中の酸素が油脂中に取り込まれ、溶解し
て、空間部が高濃度に窒素ガス置換が行われても精製油
脂中に溶解した酸素が油脂と反応し、精製油脂の劣化が
生じることが多い。
この充填時に、タンク内に存在する酸素の影響を抑える
為、予めタンク内の空気を窒素ガスで置換してから油脂
を充填する方法も試みられた。しかし、この場合、置換
するに要する窒素ガスの量が、前述の１０％程度の空間
部の置換と比べ真人なものとなり、経費が上昇するので
、多くの場合は、充填前にタンク中の気体を完全に窒素
ガスで置換する方法は採られていない。
この様な状況下で、食用油脂の品質劣化について種々検
討した結果、長期間品質を安定に保持する方法を見出し
た。即ち、本発明は、精製食用油脂を常に濃度９９．５
％以上の窒素ガス雰囲気下で貯蔵及び輸送する精製食用
油脂の品質劣化防止方法を提供するものである。
その様な窒素ガス雰囲気にする為、貯蔵及び輸送用タン
クへ充填する精製食用油脂中に窒素ガスを含有させ、食
用油脂中に窒素ガスを過飽和状態にしながら充填しする
のが好ましい。精製食用油脂中に窒素ガスを過飽和状態
に保ことにより、仮に空気との接触があっても、油脂中
への酸素の溶解を妨げることができる。この充填中の精
製食用油脂中へ窒素ガスを過飽和状態に含有させる方法
としては、貯蔵及び輸送用タンクへ精製食用油脂を導く
送油管の中へ窒素ガスを吹き込むことにより成し得る。
この窒素ガスの吹き込み量は、タンク内の酸素の濃度に
もよるが、充填する精製食用油脂に対して２０容量％以
上が好ましく、タンク内に大気が存在する場合は、５０
容量％以上にするのが好ましい。
精製食用油脂を大気が存在する貯蔵及び輸送用タンクに
充填する時は、該タンクの底部より充填し、タンク内の
液面上昇により空間部を自然に縮小させながら窒素ガス
で置換することが重要で、大気と精製食用油脂との接触
を最小に抑える必要がある。
他のタンクへ精製食用油脂を充填することによって、タ
ンク内は完全に空になるか、或は液面の降下により空間
部の増大が生じる。通常は、この時タンク内は減圧とな
り大気を吸い込むが、本発明では、減圧分を窒素ガスの
補填で補い、常に窒素の濃度が９９．５％以上であるよ
うに窒素ガス雰囲気を保持させている。これは本発明の
窒素ガス雰囲気の維持には重要な要件の一つである。
この窒素ガスの補填に用いる窒素ガスを、充填されてい
るタンクの空間部から排出される窒素ガスを還流使用す
ることによって、窒素ガスを繰り返し使用し、その使用
量を極端に減少させることもできる。この場合、充填さ
れているタンクから排出される窒素ガスの窒素濃度が９
９．５％以上あることが望ましい、タンカー等、行きと
帰りでは積蒲が異なる場合があり、タンク洗浄等で大気
を吸い込んだ場合等、窒素濃度が９９．５％以下に低下
したものを還流使用するのは好ましくない。
この様にして、貯蔵及び輸送タンク内の窒素ガスが窒素
濃度９９．５％以上に確保されても、貯蔵及び輸送中の
気温の変化によって、タンク内の空間部の気体は、膨張
或は収縮し、それに伴い空間部の圧力が上昇したり降下
したりするため、タンクは呼吸をし外気を吸い込むこと
がある。即ち、気温上昇による圧力の上昇は、タンクの
上部に取り付けを義務付けられている呼吸弁等で内部の
窒素ガスを圧力に応じて排出させれば良いが、気温の低
下による圧力の減少は、呼吸弁等を介して外気を吸引し
、直ちにタンク内の窒素濃度を９９．５％以下に低下さ
せ、精製食用油脂の品質劣化に繋がってしまうので好ま
しくない。
この様な、気温の変化に伴うタンクの呼吸現象により、
タンクが外気を吸入することを防止するために、タンク
内の圧力の低下に伴って、直ちにそれに見合う分の窒素
ガスが補充させる機構とすることが好ましい。この窒素
ガスの補充する機構として、タンク内の圧力を検知し、
検知した圧力低下に伴って、随時自動的に窒素ガスを貯
蔵乃至輸送用タンクに吹き込む方法を用いるか、或は気
温の変化に関係なく、常に少量の窒素ガスを吹き込み、
タンク内を正圧に保つことによって外気の吸入を防ぐこ
とが可能である。
窒素ガスの吹き込みは、タンクの底部から吹き込むこと
もできる。底部より窒素ガスを吹き込むことにより、空
間部の気体が精製食用油脂内に溶解し難くし、常に空間
部の気体中の窒素濃度は上昇するので好ましい、窒素ガ
スの吹き込み量ζしては、気温の低下に伴う空間部の圧
力の低下に見合う量以上が望ましく、気温の変化の速度
及び空間部の容積の大きさによって適宜決定される。
この様にして、精製食用油脂の貯蔵及び輸送の全ての系
に於いて、窒素濃度を９９．５％以上に保持することに
よって、品質の劣化は完全に防止され、半年間の長期保
存後も再精製を全く必要としないものであった。In order to achieve the above object, the present inventors conducted a detailed review of the conventional storage and transportation method under a nitrogen gas atmosphere. In conventional methods of enclosing nitrogen gas during storage and transportation, in most cases the nitrogen concentration in the atmosphere was 97% or less, and even when nitrogen gas replacement was performed to a high degree, it reached only about 99%. After refining edible oils and fats, storage and transportation are carried out using ■storage tanks at refineries, ■tank trucks, ■stockpiling tanks at shipping yards, ■tankers, ■receiving tanks at unloading tank bases, ■tank trucks 1■ They are sequentially transferred to storage tanks, etc., and normally each tank contains air from the atmosphere at the time of transfer. While expelling the air with the oil and fat filling it, the space volume is reduced (the space volume is
It is mandatory to secure at least 10% of the total pressure for pressure control inside the tank. Thereafter, a method is adopted in which nitrogen gas is blown into the space that has been secured by 10% or more, and the nitrogen concentration in the space is gradually increased. However, this nitrogen gas replacement requires a large amount of nitrogen gas, and normally, even if four times the volume of nitrogen gas is fed into the space, the nitrogen gas concentration in the space will only be about 98% at most. On the other hand, since the refined fats and oils being filled are in contact with the air in the space, oxygen from the air is taken into the fats and oils and dissolved, and even if the space is replaced with a high concentration of nitrogen gas, the refined oils and fats are purified. Oxygen dissolved in fats and oils reacts with the fats and oils, often resulting in deterioration of refined fats and oils. In order to suppress the effects of oxygen present in the tank during filling, attempts have been made to replace the air in the tank with nitrogen gas before filling the tank with oil. However, in this case, the amount of nitrogen gas required for replacement is much larger than the above-mentioned replacement of about 10% of the space, increasing costs, so in many cases, the gas in the tank is removed before filling. No method has been adopted to completely replace the gas with nitrogen gas. Under these circumstances, we conducted various studies on the quality deterioration of edible oils and fats, and as a result, we discovered a method for stably maintaining quality over a long period of time. That is, in the present invention, refined edible fats and oils are always kept at a concentration of 99.5.
The present invention provides a method for preventing quality deterioration of purified edible fats and oils that is stored and transported in a nitrogen gas atmosphere of at least 10%. In order to create such a nitrogen gas atmosphere, it is preferable to include nitrogen gas in the refined edible fats and oils filled into storage and transportation tanks, and to fill the edible fats and oils with nitrogen gas in a supersaturated state. By keeping nitrogen gas in a supersaturated state in refined edible fats and oils, even if there is contact with air, dissolution of oxygen into the fats and oils can be prevented. A method for supersaturated nitrogen gas in the purified edible fats and oils being filled can be achieved by blowing nitrogen gas into the oil pipe that leads the purified edible fats and oils to storage and transportation tanks. The amount of nitrogen gas blown into the tank depends on the concentration of oxygen in the tank, but it is preferably 20% by volume or more based on the refined edible fats and oils to be filled.
It is preferable to make it % by volume or more. When filling refined edible oils and fats into storage and transportation tanks in the presence of air, it is important to fill from the bottom of the tank and replace it with nitrogen gas while naturally shrinking the space as the liquid level in the tank rises. Therefore, it is necessary to minimize contact between the atmosphere and refined edible fats and oils. By filling another tank with refined edible oil or fat, the tank becomes completely empty, or the space increases due to a drop in the liquid level. Normally, at this time, the pressure inside the tank is reduced and atmospheric air is sucked in, but in the present invention, the reduced pressure is compensated for with nitrogen gas, and the nitrogen gas atmosphere is maintained so that the nitrogen concentration is always 99.5% or higher. There is. This is one of the important requirements for maintaining the nitrogen gas atmosphere in the present invention. By recirculating the nitrogen gas discharged from the space of the filled tank to replenish the nitrogen gas, the nitrogen gas can be used repeatedly and the amount used can be drastically reduced. . In this case, the nitrogen concentration of the nitrogen gas discharged from the filled tank is 9
It is desirable that the nitrogen concentration is 9.5% or more.For tankers, etc., there may be different loads on the way out and on the way back, and if the atmosphere is inhaled during tank cleaning etc., the nitrogen concentration should be refluxed to 99.5% or less. Not recommended for use. In this way, even if the nitrogen gas in the storage and transportation tank is ensured to have a nitrogen concentration of 99.5% or higher, the gas in the space inside the tank may expand or contract due to changes in temperature during storage or transportation. However, as the pressure in the space increases or decreases, the tank may breathe and draw in outside air. In other words, if the pressure rises due to a rise in temperature, the nitrogen gas inside can be discharged according to the pressure using a breathing valve that is required to be installed at the top of the tank, but if the pressure decreases due to a drop in temperature, the breathing valve This is not preferable because outside air is sucked in through a valve or the like, which immediately lowers the nitrogen concentration in the tank to 99.5% or less, leading to quality deterioration of refined edible fats and oils. Due to this phenomenon of tank breathing due to temperature changes,
In order to prevent the tank from drawing in outside air, it is preferable to have a mechanism that immediately replenishes nitrogen gas in an amount corresponding to the decrease in pressure within the tank. The mechanism for replenishing this nitrogen gas is to detect the pressure inside the tank.
Either by automatically blowing nitrogen gas into the storage or transportation tank as needed according to the detected pressure drop, or by always blowing a small amount of nitrogen gas regardless of changes in temperature.
By maintaining positive pressure inside the tank, it is possible to prevent outside air from being drawn in. Nitrogen gas can also be blown from the bottom of the tank. By blowing nitrogen gas from the bottom, the gas in the space becomes difficult to dissolve in the refined edible fat and oil, and the nitrogen concentration in the gas in the space always increases, which is preferable. It is desirable that the amount is at least commensurate with the decrease in pressure in the space due to the decrease in temperature, and is appropriately determined depending on the rate of change in temperature and the volume of the space. In this way, by maintaining the nitrogen concentration at 99.5% or higher in all storage and transportation systems for refined edible oils and fats, quality deterioration is completely prevented, even after long-term storage for half a year. It did not require any repurification.
以下、実施例により本発明の具体例を述べるが、例示は
単に説明用のものであって、発明精神の限定を意図した
ものではない。
実施例１
マレ−シアの精製工場で精製したパーム油を、工場に設
置された貯蔵タンクに空間容積が約９０％になるまで充
填した。この時、送油管には精製パーム油に対して３０
容量％の純度９９．９９％の窒素ガスを圧入した。充填
直後の空間部の窒素濃度は９１．３％であった。この貯
蔵タンクの底部から同濃度の窒素ガスを毎時空間容積の
約２％量圧入し５日間貯蔵後、タンク内に窒素濃度は９
９．２％であった。この精製パーム油をタンクローリ−
で船積み場へ移送し、備蓄タンクに充填した。備蓄タン
クで３日間貯蔵後、タンカーに積替え１５日間かけて日
本国内のタンク基地へ輸送し、基地のタンクへ荷下しし
た。更に、基地のタンクからは順次タンクローリ−で精
製パーム油の使用先へ陸送した。この間、各タンクには
最初は大気が入っていたが、各タンクから次のタンクに
送油するに際し、タンクの液面の下降に見合う窒素ガス
を送入して各タンク内を窒素ガス雰囲気に保ち、各タン
クに充填する際には、前記の貯蔵タンクへの充填時と同
様に送油管に窒素ガスを圧入しながら充填し、貯蔵及び
輸送中には各タンクの底部より常に窒素ガスの吹き込み
を行った。
次に、第２回目として、各タンク内の窒素濃度が９９．
８％以上に保持された以外は、第１回目（前記）と全く
同様にして窒素ガス雰囲気を維持しながら精製パーム油
をマレ−シャから日本国内へ輸送した。 精製直後から
日本国内のタンク基地（１０日間貯Ｒ）にいたる各タン
クでの精製パーム油の品質及びその時の各タンクの雰囲
気の窒素濃度の測定結果は第１ａ表及び第１ｂ表に示す
通りである。
表中、Ｎｚ濃度はタンク空間部の窒素濃度（％）、ｐｏ
ｖは精製パーム油の過酸化物価（ｍｅｑ／ｋｇ）、ＦＦ
Ａは精製パーム油の遊離脂肪酸（％）を示す。
第１回目での精製パーム油は、各タンクで、大気と接触
し、タンク内の窒素濃度を充分に上げることができない
こともあり、再精製を行わねばならない程度に品質、特
に風味が低下していた。これに対して、第２回目の品質
は殆ど変化のないものであった。
第１ａ表
（以下余白）
（以下余白）
第１ｂ表
は第２表に示す通りである。
タンカーに充填時の大気との接触で僅かに品質劣化の傾
向を示したが、風味の低下は全くなく実質的に全（問題
のない品質であった。
第２表
実施例２
タンカーは、復路で別の製品を積むことがあり、その場
合、窒素ガス雰囲気を保持することが困難となる。タン
カーの窒素ガス雰囲気が破れ、タンク内に外気が取り込
まれていること、及びタンカーに精製パーム油を充填す
る際に、送油管に吹き込む窒素ガスの量を精製パーム油
に対して６０容量％とする以外は実施例１の第２回目と
全く同様にして精製パーム油の貯蔵及び輸送をおこなっ
た。
各タンクの窒素濃度、及び精製パーム油の品質実施例３
実施例１の第２回目と全く同様にして、タンクに精製パ
ーム油を充填する際に、タンクから排出される窒素ガス
を回収し、充填のため送油しているタンクの空間部に補
填した。
各タンクの窒素濃度、及び精製パーム油の品質は第３表
に示す通りである。
表からも明らかな様に、回収した窒素ガスを用いても、
実施例１の第２回目の品質と同等の物が得られた。
第３表
第４表Hereinafter, specific examples of the present invention will be described with reference to Examples, but the examples are merely for illustration and are not intended to limit the spirit of the invention. Example 1 Palm oil refined at a Malaysian refinery was filled into a storage tank installed at the factory until the space volume became about 90%. At this time, the oil pipe is filled with 30% of the refined palm oil.
Nitrogen gas with a purity of 99.99% by volume was injected under pressure. The nitrogen concentration in the space immediately after filling was 91.3%. Nitrogen gas with the same concentration is injected from the bottom of the storage tank every hour in an amount of approximately 2% of the space volume, and after storage for 5 days, the nitrogen concentration in the tank is 9.
It was 9.2%. This refined palm oil is transported by tank truck.
It was then transferred to a shipping dock and filled into a storage tank. After being stored in a stockpile tank for three days, it was transferred to a tanker and transported for 15 days to a tank base in Japan, where it was unloaded into a tank at the base. Furthermore, from the tanks at the base, refined palm oil was transported by tank truck overland to the destination where it would be used. During this period, each tank initially contained atmospheric air, but when transferring oil from each tank to the next tank, nitrogen gas was supplied in proportion to the drop in the liquid level in the tank, creating a nitrogen gas atmosphere inside each tank. When filling each tank, pressurize nitrogen gas into the oil pipe in the same way as when filling the storage tank described above.During storage and transportation, nitrogen gas is constantly blown from the bottom of each tank. I did it. Next, for the second time, the nitrogen concentration in each tank was 99.
Refined palm oil was transported from Malaysia to Japan in the same manner as the first time (described above), except that the concentration was maintained at 8% or more while maintaining the nitrogen gas atmosphere. The quality of refined palm oil in each tank from immediately after refining to the tank base in Japan (stored for 10 days) and the measurement results of the nitrogen concentration in the atmosphere of each tank at that time are as shown in Tables 1a and 1b. be. In the table, the Nz concentration is the nitrogen concentration (%) in the tank space, po
v is the peroxide value of refined palm oil (meq/kg), FF
A indicates free fatty acids (%) of refined palm oil. The refined palm oil from the first round comes into contact with the atmosphere in each tank, and it may not be possible to raise the nitrogen concentration in the tank sufficiently, so the quality, especially the flavor, deteriorates to the extent that it has to be re-refined. was. On the other hand, the quality of the second test was almost unchanged. Table 1a (hereinafter referred to as margin) (hereinafter referred to as margin) Table 1b is as shown in Table 2. Although there was a slight tendency for quality to deteriorate due to contact with the atmosphere during filling the tanker, there was no deterioration in flavor at all, and the quality was virtually non-problematic. In this case, it is difficult to maintain a nitrogen gas atmosphere.The nitrogen gas atmosphere in the tanker is broken and outside air is taken into the tank, and the tanker is loaded with refined palm oil. Refined palm oil was stored and transported in exactly the same manner as the second time in Example 1, except that when filling the oil pipe, the amount of nitrogen gas blown into the oil pipe was 60% by volume relative to the refined palm oil. Nitrogen concentration in each tank and quality of refined palm oil Example 3 In exactly the same way as the second time of Example 1, when filling the tank with refined palm oil, the nitrogen gas discharged from the tank was collected. The nitrogen concentration in each tank and the quality of refined palm oil are shown in Table 3.As is clear from the table, the recovered nitrogen Even if gas is used,
A product with a quality equivalent to that of the second test in Example 1 was obtained. Table 3 Table 4
Claims (1)
雰囲気下で貯蔵及び輸送することを特徴とする精製食用
油脂の品質劣化防止方法。 ２ 貯蔵及び輸送用タンク部へ充填する精製食用油脂中
に窒素ガスを含有させながら窒素ガスの雰囲気を形成す
る請求項１記載の方法。 ３ 貯蔵及び輸送用タンク部へ精製食用油脂を導く導入
管中へ窒素ガスを吹き込むことにより充填する精製食用
油脂中に窒素ガスを含有させる請求項２記載の方法。 ４ 精製食用油脂を貯蔵及び輸送用タンクの底部より充
填する請求項３記載の方法。 ５ 精製食用油脂を貯蔵及び輸送用タンクに保持するに
際し、気温の変化等によってタンク内に生じる圧力変化
に対応してタンク内の圧力調整を窒素ガスで行うことに
よって、９９．５％以上の窒素ガス雰囲気を維持する請
求項１記載の方法。 ６ 窒素ガスを、貯蔵及び輸送用タンクの底部より常時
吹き込みタンク内を正圧に保つ請求項５記載の方法。 ７ 精製食用油脂を次の貯蔵乃至輸送用タンクに充填す
るに際し、充填によって排出される窒素ガスを充填油脂
を供給しているタンクの空間部に還流させる請求項１記
載の方法。[Scope of Claims] 1. A method for preventing quality deterioration of refined edible fats and oils, which comprises always storing and transporting the refined edible fats and oils under a nitrogen gas atmosphere with a concentration of 99.5% or more. 2. The method according to claim 1, wherein a nitrogen gas atmosphere is formed while containing nitrogen gas in the refined edible fats and oils to be filled into the storage and transportation tank. 3. The method according to claim 2, wherein nitrogen gas is contained in the purified edible fats and oils filled by blowing nitrogen gas into the introduction pipe that leads the purified edible fats and oils to the storage and transportation tank section. 4. The method according to claim 3, wherein the purified edible fat is charged from the bottom of the storage and transportation tank. 5. When storing refined edible oils and fats in tanks for storage and transportation, by adjusting the pressure inside the tank with nitrogen gas in response to pressure changes that occur in the tank due to changes in temperature, etc. 2. The method of claim 1, wherein a gas atmosphere is maintained. 6. The method according to claim 5, wherein nitrogen gas is constantly blown into the storage and transportation tank from the bottom to maintain a positive pressure inside the tank. 7. The method according to claim 1, wherein when filling the next storage or transportation tank with the refined edible fat, nitrogen gas discharged during filling is refluxed into the space of the tank that is supplying the filled fat.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1095890A JP2634234B2 (en) | 1989-04-14 | 1989-04-14 | Method for storing and transporting refined edible fats and oils |
| MYPI90000557A MY105574A (en) | 1989-04-14 | 1990-04-06 | Method of preventing edible oils and fats from deteriorating |
| GB9008394A GB2231252B (en) | 1989-04-14 | 1990-04-12 | Method of preventing edible oils and fats from deteriorating |
| US07/922,648 US5298271A (en) | 1989-04-14 | 1992-07-30 | Method of preventing edible oils and fats from deteriorating |
| SG1995A SG1995G (en) | 1989-04-14 | 1995-01-09 | Method of preventing edible oils and fats from deteriorating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1095890A JP2634234B2 (en) | 1989-04-14 | 1989-04-14 | Method for storing and transporting refined edible fats and oils |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02272098A true JPH02272098A (en) | 1990-11-06 |
| JP2634234B2 JP2634234B2 (en) | 1997-07-23 |
Family
ID=14149908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1095890A Expired - Lifetime JP2634234B2 (en) | 1989-04-14 | 1989-04-14 | Method for storing and transporting refined edible fats and oils |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2634234B2 (en) |
| GB (1) | GB2231252B (en) |
| MY (1) | MY105574A (en) |
| SG (1) | SG1995G (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000001791A1 (en) * | 1998-07-07 | 2000-01-13 | Susumu Kobayashi | Method and device for preventing oil degradation |
| JP2003516466A (en) * | 1999-12-13 | 2003-05-13 | ハク リー，サン | Production method of refined fish oil |
| JP2007040318A (en) * | 2005-07-29 | 2007-02-15 | Idemitsu Kosan Co Ltd | Deterioration prevention system for lubricant |
| WO2009133810A1 (en) * | 2008-04-30 | 2009-11-05 | 日清オイリオグループ株式会社 | Edible oil having excellent storage stability, and method for production thereof |
| JP2022184171A (en) * | 2021-05-31 | 2022-12-13 | 株式会社Ｊ－オイルミルズ | Method for inhibiting reduction in flavor of edible oil having flavor |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69402828D1 (en) * | 1993-01-18 | 1997-05-28 | Unilever Nv | MODIFICATION OF THE AROMAS OF EDIBLE OILS |
| FI941617A (en) * | 1994-04-08 | 1995-10-12 | Aga Ab | Method for prolonging the service life of deep frying fat |
| CN102161934A (en) * | 2011-03-11 | 2011-08-24 | 徐幸胜 | Process and equipment for preserving and refining plant oil |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5228505A (en) * | 1975-08-30 | 1977-03-03 | Nisshin Oil Mills Ltd:The | Method for filling edible oil |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2734867B2 (en) * | 1992-02-17 | 1998-04-02 | 日本鋼管株式会社 | Method for producing thin steel sheet with excellent formability and surface properties |
-
1989
- 1989-04-14 JP JP1095890A patent/JP2634234B2/en not_active Expired - Lifetime
-
1990
- 1990-04-06 MY MYPI90000557A patent/MY105574A/en unknown
- 1990-04-12 GB GB9008394A patent/GB2231252B/en not_active Expired - Lifetime
-
1995
- 1995-01-09 SG SG1995A patent/SG1995G/en unknown
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5228505A (en) * | 1975-08-30 | 1977-03-03 | Nisshin Oil Mills Ltd:The | Method for filling edible oil |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000001791A1 (en) * | 1998-07-07 | 2000-01-13 | Susumu Kobayashi | Method and device for preventing oil degradation |
| JP2003516466A (en) * | 1999-12-13 | 2003-05-13 | ハク リー，サン | Production method of refined fish oil |
| JP2007040318A (en) * | 2005-07-29 | 2007-02-15 | Idemitsu Kosan Co Ltd | Deterioration prevention system for lubricant |
| WO2009133810A1 (en) * | 2008-04-30 | 2009-11-05 | 日清オイリオグループ株式会社 | Edible oil having excellent storage stability, and method for production thereof |
| JP2009268369A (en) * | 2008-04-30 | 2009-11-19 | Nisshin Oillio Group Ltd | Edible oil having excellent storage stability, and method for production thereof |
| JP2022184171A (en) * | 2021-05-31 | 2022-12-13 | 株式会社Ｊ－オイルミルズ | Method for inhibiting reduction in flavor of edible oil having flavor |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2231252B (en) | 1992-10-28 |
| SG1995G (en) | 1995-06-16 |
| MY105574A (en) | 1994-10-31 |
| GB2231252A (en) | 1990-11-14 |
| JP2634234B2 (en) | 1997-07-23 |
| GB9008394D0 (en) | 1990-06-13 |
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