WO2022270596A1 - Procédé de production d'huile et de matière grasse alimentaire - Google Patents
Procédé de production d'huile et de matière grasse alimentaire Download PDFInfo
- Publication number
- WO2022270596A1 WO2022270596A1 PCT/JP2022/025163 JP2022025163W WO2022270596A1 WO 2022270596 A1 WO2022270596 A1 WO 2022270596A1 JP 2022025163 W JP2022025163 W JP 2022025163W WO 2022270596 A1 WO2022270596 A1 WO 2022270596A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oils
- fats
- glycidol
- oil
- decolorization
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 53
- 238000004042 decolorization Methods 0.000 claims abstract description 44
- 239000003925 fat Substances 0.000 claims description 62
- 239000003921 oil Substances 0.000 claims description 62
- 235000019198 oils Nutrition 0.000 claims description 62
- CTKINSOISVBQLD-UHFFFAOYSA-N Glycidol Chemical compound OCC1CO1 CTKINSOISVBQLD-UHFFFAOYSA-N 0.000 claims description 38
- 230000001877 deodorizing effect Effects 0.000 claims description 37
- 235000014593 oils and fats Nutrition 0.000 claims description 35
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 28
- 229930195729 fatty acid Natural products 0.000 claims description 28
- 239000000194 fatty acid Substances 0.000 claims description 28
- -1 glycidol fatty acid esters Chemical class 0.000 claims description 28
- 229930195734 saturated hydrocarbon Natural products 0.000 claims description 24
- 239000008157 edible vegetable oil Substances 0.000 claims description 22
- 235000019482 Palm oil Nutrition 0.000 claims description 18
- 238000004332 deodorization Methods 0.000 claims description 18
- 239000002540 palm oil Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 17
- 238000007670 refining Methods 0.000 claims description 11
- 239000011260 aqueous acid Substances 0.000 claims description 5
- SSZWWUDQMAHNAQ-UHFFFAOYSA-N 3-chloropropane-1,2-diol Chemical compound OCC(O)CCl SSZWWUDQMAHNAQ-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 abstract description 7
- 239000000356 contaminant Substances 0.000 abstract description 6
- 235000019197 fats Nutrition 0.000 description 54
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 20
- 239000002480 mineral oil Substances 0.000 description 16
- 235000010446 mineral oil Nutrition 0.000 description 16
- 239000004927 clay Substances 0.000 description 10
- 235000011007 phosphoric acid Nutrition 0.000 description 10
- 238000012360 testing method Methods 0.000 description 10
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 9
- 239000007864 aqueous solution Substances 0.000 description 9
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 9
- 235000015165 citric acid Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 230000001629 suppression Effects 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000001914 filtration Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 150000004945 aromatic hydrocarbons Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000012044 organic layer Substances 0.000 description 3
- 238000000526 short-path distillation Methods 0.000 description 3
- 235000013162 Cocos nucifera Nutrition 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019774 Rice Bran oil Nutrition 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000009884 interesterification Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- HXITXNWTGFUOAU-UHFFFAOYSA-N phenylboronic acid Chemical compound OB(O)C1=CC=CC=C1 HXITXNWTGFUOAU-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000008165 rice bran oil Substances 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- JHJLBTNAGRQEKS-UHFFFAOYSA-M sodium bromide Chemical compound [Na+].[Br-] JHJLBTNAGRQEKS-UHFFFAOYSA-M 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 238000005809 transesterification reaction Methods 0.000 description 2
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 240000003133 Elaeis guineensis Species 0.000 description 1
- 235000001950 Elaeis guineensis Nutrition 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 150000001793 charged compounds Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010722 industrial gear oil Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 239000010461 other edible oil Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229940005657 pyrophosphoric acid Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005406 washing 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/04—Refining fats or fatty oils by chemical reaction with acids
Definitions
- the present invention relates to a method for producing edible fats and oils.
- Non-Patent Document 1 Saturated hydrocarbons derived from mineral oil in edible oils and fats are mainly derived from industrial gear oils, etc. that are mixed in during the manufacturing process of edible oils and fats.
- EU European Union
- glycidol and glycidol fatty acid esters are said to be produced in the deodorization process, which is one of the manufacturing processes for edible oils and fats.
- deodorization process which is one of the manufacturing processes for edible oils and fats.
- glycidol fatty acid ester is ingested into the body, there is a concern that it may be hydrolyzed by the action of lipase present in the body to produce glycidol.
- Glycidol is classified as "Group 2A” by the International Agency for Research on Cancer (IARC). "Group 2A” is a group in which compounds that are probably carcinogenic to humans are classified (Non-Patent Document 2).
- Patent Document 1 discloses a low-temperature deodorizing treatment of a glyceride composition at 190 to 230°C. It is
- Patent Document 2 proposes a method for removing mineral oil-derived saturated hydrocarbons using short-path distillation.
- Patent Document 3 proposes a method for reducing glycidol fatty acid esters using short-path distillation.
- Patent Documents 2 and 3 use short-path distillation, and there was concern that the amount processed would be small when considering commercial production of edible oils and fats.
- An object of the present invention is to provide a method for producing edible fats and oils with reduced process contaminants that contributes to commercial production.
- the present inventors performed a contact treatment process with an acid during the decolorization process, and subjected the raw oil and fat to a manufacturing process consisting of a deodorizing process of steam distillation at a temperature of 230 ° C. or higher, thereby producing minerals.
- the present inventors have found that oil-derived saturated hydrocarbons are removed and the formation of glycidol and glycidol fatty acid esters is suppressed, leading to the completion of the present invention.
- a method for producing edible fats and oils which uses the following raw fats and oils in the decolorization and deodorization step of fats and oils, includes a step of adding an aqueous acid solution during the decolorization step, and has a deodorization temperature of 230 ° C.
- Raw material oil: 3-MCPD concentration is 1.5 mg/kg or less; (3) The method for producing an edible oil according to (1), wherein the deodorizing temperature is 230°C or higher and 270°C or lower; (4) The method for producing an edible oil and fat according to (2), wherein the deodorizing temperature is 230°C or higher and 270°C or lower; (5) A method for suppressing glycidol, glycidol fatty acid esters, and saturated hydrocarbons during the process of refining oils and fats by the method for producing edible oils and fats of (1), (6) A method for suppressing glycidol, glycidol fatty acid esters, and saturated hydrocarbons during the process of refining oils and fats by the method for producing edible oils and fats of (2), (7) A method for suppressing glycidol, glycidol fatty acid esters, and saturated hydrocarbons during the process of refining oils and fats by the method for producing edible oils and fats in (3),
- the present invention can provide edible fats and oils with reduced process contaminants.
- an edible fat that satisfies the following conditions is obtained after the decolorization and deodorization step.
- Edible oil after decolorization and deodorization process The suppression ratio of glycidol and glycidol fatty acid ester is 1 or less for oils and fats refined at the same deodorizing temperature that does not include a step of adding an aqueous solution of acid during the decolorization process, Suppression ratio of saturated hydrocarbons derived from mineral oil is 0.9 or less with respect to raw fats and oils
- the suppression ratio of glycidol and glycidol fatty acid ester is not subjected to acid addition decolorization, everything else is made under the same conditions as the comparison source It shows the ratio of the content in the oil and fat after the decolorization and deodorization step of the present invention to the content in the oil and fat after being treated.
- the suppression ratio of mineral oil-derived saturated hydrocarbons indicates the ratio of the content in the fat after the decolorization and deodorization process to the content in the raw fat.
- MOSH saturated hydrocarbon derived from mineral oil
- MOAH aromatic hydrocarbon derived from mineral oil
- the manufacturing process of palm oil consists of crude palm oil (CPO), which is obtained by squeezing the pulp of oil palms, through refining processes such as degumming, deacidification, decolorization, deodorization, and dewaxing, to obtain physically refined palm oil (RBDPO).
- CPO crude palm oil
- RBDPO physically refined palm oil
- a refining process from crude palm oil (CPO) to obtain It consists of a refining process from physically refined palm oil (RBDPO), in which physically refined palm oil (RBDPO) is further refined by decolorization and deodorization.
- oils and fats containing physically refined palm oil are used as preferred raw material oils and fats.
- Physically refined palm oil and fractionated oil obtained from physically refined palm oil can be used as fats and oils containing physically refined palm oil (RBDPO).
- Examples of fractionated oils obtained from physically refined palm oil include palm olein, palm super olein, palm stearin, palm mid-melting point, and the like.
- a fat (hereinafter referred to as (B)) obtained by using palm-based fat (hereinafter referred to as (A)) can be used.
- processing methods include hardening, fractionation using a hardened oil as a raw material, hardening using a fractionated oil as a raw material, transesterification, and the like.
- the raw material of (B) in addition to (A), the fats and oils of (B) can also be used, and contain (A) and / or (B) as essential components, but in addition to that, other Edible oils and fats may be contained.
- oils examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, medium-chain fatty acid-binding oils (MCT), coconut oil, and palm.
- Vegetable oils such as kernel oil, animal fats such as milk fat, beef tallow, lard, etc., their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hardened oils, processed oils and fats subjected to interesterification, etc., and mixtures thereof Fats and oils can be exemplified.
- the raw material fat contains the above-described physically refined palm oil (RBDPO) as an essential component, but other edible fats and oils may be contained in addition to the palm oil.
- RBDPO physically refined palm oil
- oils examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, medium-chain fatty acid-binding oils (MCT), coconut oil, and palm.
- Vegetable oils such as kernel oil, animal fats such as milk fat, beef tallow, lard, etc., their hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hardened oils, processed oils and fats subjected to interesterification, etc., and mixtures thereof Fats and oils can be exemplified.
- the decolorization and deodorization step includes all the series of steps in the production process, and is not limited to the production process in a reaction apparatus such as a decolorization can or a deodorization tower.
- the decolorization and deodorization process is composed of a decolorization process and a deodorization process.
- the decolorization process includes a decolorization preparatory process in which the raw fats and oils are transferred to a reaction apparatus (decolorization can) for performing the decolorization process, and a processing aid such as decolorization clay is added to the decolorization can and the decolorization can is heated.
- the deodorizing step includes a deodorizing preparatory step of transferring the decolored oil after decolorization and filtration to a deodorizing vessel (deodorizing tower), a deodorizing step in the deodorizing tower, a post-deodorizing treatment step including cooling, addition of an antioxidant, and the like. , the deodorizing preparatory step, the deodorizing step, and the deodorizing post-treatment step.
- the present invention is characterized by including a step of adding an aqueous acid solution during the decolorization step in the decolorization and deodorization step of fats and oils.
- a step of adding an aqueous acid solution is included immediately before the decolorization step during the decolorization step.
- Including the step of adding an aqueous acid solution immediately before the decoloring step in the decoloring step means that no other step is included between the step of adding the acid aqueous solution and the decoloring step.
- Other processes include, for example, an alkali deacidification process, a water washing process, a dehydration process, a transesterification process, a deodorization process, and the like.
- the present invention is characterized by including a deodorizing step carried out at 230°C or higher.
- acids used in the present invention include organic acids and/or inorganic acids.
- organic acids include ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid, gallic acid, phosphoric acid, and malic acid, and at least one organic acid or derivative thereof selected from the group consisting of salts thereof.
- the inorganic acid it is preferable to use phosphoric acid, and examples thereof include orthophosphoric acid, diphosphoric acid (pyrophosphoric acid), and metaphosphoric acid.
- an aqueous solution of citric acid and/or phosphoric acid is used as the acid.
- the concentration of the citric acid and/or phosphoric acid aqueous solution to be added is preferably 1 to 85% by weight, and the amount of the citric acid and/or phosphoric acid aqueous solution to be added is preferably 0.01 to 10% by weight.
- the amount of citric acid and/or phosphoric acid aqueous solution added is more preferably 0.01 to 5% by weight, more preferably 0.05 to 1% by weight. , and even more preferably 0.05 to 0.5% by weight.
- the amount of citric acid and/or phosphoric acid aqueous solution added is less than 0.01% by weight, the reduction amount of glycidol and glycidol fatty acid ester may be insufficient. On the other hand, if it exceeds 10% by weight, the load on equipment may increase.
- the deodorizing step is desirably performed at a deodorizing temperature of 230 to 280°C, a degree of vacuum of 100 to 800 Pa, and a steam usage of 0.5 to 5% by weight. If the deodorizing temperature is lower than 230°C, the saturated hydrocarbons derived from mineral oil may not be sufficiently reduced, and the flavor and color tone of the deodorized edible oil may deteriorate, which is not preferable. When the deodorizing temperature exceeds 280°C, the contents of glycidol and glycidol fatty acid ester may increase.
- the degree of vacuum is more preferably 200-800 Pa, still more preferably 200-700 Pa.
- the degree of vacuum exceeds 800 Pa
- the content of saturated hydrocarbons derived from mineral oil, glycidol and glycidol fatty acid ester may not be sufficiently reduced after deodorization, and the flavor of edible oils and fats may deteriorate, which is not preferable.
- the amount of steam used is 0.5% by weight or less
- the contents of mineral oil-derived saturated hydrocarbons, glycidol and glycidol fatty acid esters may not be sufficiently reduced, and the flavor of edible oils and fats may deteriorate, which is preferable. No.
- the amount of steam used exceeds 5% by weight, the load on the equipment may increase, which is not preferable.
- the deodorizing temperature is more preferably 230°C or higher and 270°C or lower.
- the deodorizing time is preferably 30 to 120 minutes, more preferably 60 to 90 minutes. If the deodorizing time is shorter than 30 minutes, the content of mineral oil-derived saturated hydrocarbons may not be sufficiently reduced, or the flavor of the deodorized edible oil may deteriorate, which is not preferable. If the deodorizing time exceeds 120 minutes, the content of glycidol and glycidol fatty acid ester may increase, which is not preferable.
- the deodorizing apparatus used in the present invention includes a vacuum steam distillation apparatus, and may be carried out in batch, semi-continuous, continuous, or the like.
- a semi-continuous system or a continuous system is preferably used.
- the semi-continuous system for example, a Girdler type deodorizing system comprising a deodorizing tower having several trays can be used. In this device, oil is supplied from the upper part, and after contacting the oil with steam on the tray for an appropriate time, the oil is lowered to the lower tray, and is intermittently lowered one after another to perform treatment. It is something to do.
- a thin film deodorizing device or the like that can bring the thin film of oil and fat into contact with water vapor can be used. It is preferred to use a semi-continuous system because the temperature and steam consumption can be controlled.
- the contents of mineral oil-derived saturated hydrocarbons, glycidol and glycidol fatty acid esters are measured by the following method.
- Measurement method of glycidol and glycidol fatty acid ester 0.3 mL of isooctane is added to 100 mg of a fat sample to dissolve the fat sample. Add 3 mL of sodium bromide solution containing 90 U/mL lipase to the test tube and shake the tube for 30 minutes on a shaker. After heating the test tube at 80° C. for 10 minutes, the test tube is allowed to cool to room temperature or cooled with water. Add 50 ⁇ L of the 2.0 ⁇ g/mL internal standard mixed solution and 3 mL of hexane to the test tube and close the lid.
- the aqueous layer is transferred to a new test tube with a Pasteur pipette.
- % in an example means a basis of weight.
- Example 1 Physically refined palm oil (RBDPO) obtained by degumming, decolorizing, and deodorizing crude palm oil (CPO) with an aqueous solution of phosphoric acid was used as the raw material fat in (Comparative Example 1). The 3- ⁇ CPD concentration in this raw material fat was 0.30 mg/kg. Analyzes were carried out by the methods described above, and the contents of MOSH content, MOAH content, glycidol and glycidol fatty acid ester were obtained as glycidol equivalents.
- Example 1 A 50% aqueous citric acid solution was added to the raw material fat in an amount of 0.1% by weight based on the weight of the fat.
- Activated clay was added in an amount of 1.5% by weight based on the weight of oil and fat, and decolorization was performed under conditions of 110° C. and 1330 Pa for 10 minutes.
- the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 265° C., 266 Pa, and 3% by weight of steam.
- the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
- Activated clay was added to the raw material fat in an amount of 1.5% by weight based on the weight of the fat, and decolorization was performed under the conditions of 110° C. and 1330 Pa for 10 minutes. After decolorization, the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 265° C., 266 Pa, and 3% by weight of steam. After the deodorizing treatment, the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
- the MOSH and MOAH suppression ratios indicate the suppression ratios relative to the content in the raw fats and oils.
- the glycidol inhibition ratio indicates the inhibition ratio with respect to the glycidol equivalent of Comparative Example 1.
- the MOSH content and MOAH content could be reduced from the raw material fats and oils. Furthermore, glycidol was able to be reduced more than in Comparative Example 1.
- Example 2 Physically refined palm oil (RBDPO) obtained by degumming, decolorizing, and deodorizing crude palm oil (CPO) with an aqueous solution of phosphoric acid was used as the raw material fat in (Comparative Example 2).
- the 3- ⁇ CPD concentration in this raw material fat was 0.70 mg/kg. Analyzes were carried out by the methods described above, and the contents of MOSH content, MOAH content, glycidol and glycidol fatty acid ester were obtained as glycidol equivalents.
- Example 2 A 50% aqueous citric acid solution was added to the raw material fat in an amount of 0.1% by weight based on the weight of the fat.
- Activated clay was added in an amount of 1.5% by weight based on the weight of oil and fat, and decolorization was performed under conditions of 110° C. and 1330 Pa for 10 minutes. After decolorization, the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 250° C., 266 Pa, and 3% by weight of steam. After the deodorizing treatment, the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
- Activated clay was added to the raw material fat in an amount of 1.5% by weight based on the weight of the fat, and decolorization was performed under the conditions of 110° C. and 1330 Pa for 10 minutes. After decolorization, the oil and fat from which the activated clay was removed by filtration was deodorized for 90 minutes under the conditions of 250° C., 266 Pa, and 3% by weight of steam. After the deodorizing treatment, the MOSH content, MOAH content, and glycidol equivalent contained in the oils and fats were analyzed.
- the glycidol suppression ratio indicates the suppression ratio with respect to the glycidol equivalent of Comparative Example 2.
- edible oils and fats with reduced process contaminants can be provided.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
Abstract
Ce procédé de production d'une huile et d'une matière grasse alimentaire aborde le problème lié à la fourniture d'une huile et d'une matière grasse alimentaire contenant des contaminants liés aux processus de transformation réduits, et comprend la mise en œuvre d'une étape de traitement de contact à l'aide d'un acide au cours d'une étape de processus de décoloration.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2022556670A JP7347690B2 (ja) | 2021-06-24 | 2022-06-23 | 食用油脂の製造方法 |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2021-105154 | 2021-06-24 | ||
JP2021105154 | 2021-06-24 | ||
JP2021109160 | 2021-06-30 | ||
JP2021-109160 | 2021-06-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2022270596A1 true WO2022270596A1 (fr) | 2022-12-29 |
Family
ID=84544367
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2022/025163 WO2022270596A1 (fr) | 2021-06-24 | 2022-06-23 | Procédé de production d'huile et de matière grasse alimentaire |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP7347690B2 (fr) |
WO (1) | WO2022270596A1 (fr) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63191899A (ja) * | 1986-11-13 | 1988-08-09 | ザ カンブリアン エンジニアリング グループ リミテッド | トリグリセリド油の脱ガム化方法 |
WO2018182396A1 (fr) * | 2017-03-30 | 2018-10-04 | Sime Darby Plantation Sdn. Bhd. | Procédé de production d'une huile végétale raffinée |
JP2020531628A (ja) * | 2017-08-23 | 2020-11-05 | ブンゲ ロダース クロックラーン ビー.ヴィ. | 不要な不純物の抑制によって野菜油を精製するためのプロセス |
JP2021017452A (ja) * | 2019-07-17 | 2021-02-15 | 日清オイリオグループ株式会社 | 精製油脂の製造方法 |
JP6919755B2 (ja) * | 2019-12-25 | 2021-08-18 | 不二製油株式会社 | グリシドール及びグリシドール脂肪酸エステル含有量を低減させた食用油脂及びその製造方法 |
-
2022
- 2022-06-23 WO PCT/JP2022/025163 patent/WO2022270596A1/fr active Application Filing
- 2022-06-23 JP JP2022556670A patent/JP7347690B2/ja active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63191899A (ja) * | 1986-11-13 | 1988-08-09 | ザ カンブリアン エンジニアリング グループ リミテッド | トリグリセリド油の脱ガム化方法 |
WO2018182396A1 (fr) * | 2017-03-30 | 2018-10-04 | Sime Darby Plantation Sdn. Bhd. | Procédé de production d'une huile végétale raffinée |
JP2020531628A (ja) * | 2017-08-23 | 2020-11-05 | ブンゲ ロダース クロックラーン ビー.ヴィ. | 不要な不純物の抑制によって野菜油を精製するためのプロセス |
JP2021017452A (ja) * | 2019-07-17 | 2021-02-15 | 日清オイリオグループ株式会社 | 精製油脂の製造方法 |
JP6919755B2 (ja) * | 2019-12-25 | 2021-08-18 | 不二製油株式会社 | グリシドール及びグリシドール脂肪酸エステル含有量を低減させた食用油脂及びその製造方法 |
Also Published As
Publication number | Publication date |
---|---|
JPWO2022270596A1 (fr) | 2022-12-29 |
JP7347690B2 (ja) | 2023-09-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CA2784400C (fr) | Composition a base d'huile ou de graisse | |
JP4516897B2 (ja) | 食用油脂の製造方法および食用油脂 | |
RU2672605C1 (ru) | Удаление нежелательных пропаноловых компонентов | |
WO2010126136A1 (fr) | Procédé d'inhibition de la production d'un composé chloropropanol et substance de formation d'un composé chloropropanol dans l'huile et graisse de glycérides | |
JP5717351B2 (ja) | 精製油脂の製造方法 | |
JP5955119B2 (ja) | 食用油脂の製造方法 | |
SG177423A1 (en) | Process for removing unwanted propanol components from unused triglyceride oil | |
JP5688207B2 (ja) | 食用油の製造方法及び該方法により製造された食用油 | |
EP2721131A1 (fr) | Procédé de fabrication de graisses et huiles raffinées | |
EP2894215B1 (fr) | Composition de graisse | |
JP5416519B2 (ja) | 精製油脂の製造方法 | |
WO2017154638A1 (fr) | Procédé de production d'une graisse/huile raffinée issue de palme, et procédé de réduction du glycidol, du 3-chloropropane-1,2-diol et des esters d'acides gras de celui-ci et/ou des diglycérides dans la graisse/huile raffinee issue de palme | |
WO2011138957A1 (fr) | Procédé de purification d'huile ou de matière grasse comestible | |
CN106929148A (zh) | 油脂精炼的方法 | |
JP7294861B2 (ja) | 油脂の製造方法 | |
JP6639149B2 (ja) | 精製油脂の製造方法 | |
JP7347690B2 (ja) | 食用油脂の製造方法 | |
JP6919755B2 (ja) | グリシドール及びグリシドール脂肪酸エステル含有量を低減させた食用油脂及びその製造方法 | |
CA3091900A1 (fr) | Raffinage d'huiles comestibles | |
WO2021079989A1 (fr) | Procédé de production de graisse/huile raffinée | |
WO2022210599A1 (fr) | Procédé de production d'une composition d'huile et de graisse pour préparation pour nourrissons | |
O'Brien | Soybean oil purification | |
WO2021132617A1 (fr) | Huile ou graisse alimentaire à teneur en glycidol et ester d'acide gras de glycidol réduite, et procédé de fabrication de celle-ci | |
JP7239908B2 (ja) | 物理精製パーム油(rbdpо)の製造方法 | |
CA3170170A1 (fr) | Agent diminuant le caractere huileux ainsi que procede de fabrication de celui-ci, composition d'huile et graisse alimentaires, et procede de diminution du caractere huileux des a liments |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ENP | Entry into the national phase |
Ref document number: 2022556670 Country of ref document: JP Kind code of ref document: A |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22828512 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 22828512 Country of ref document: EP Kind code of ref document: A1 |