Method for manufacturing edible oil

A manufacturing method and technology for edible oil, which are applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of difficult and effective use of soft palm oil, and achieve good fresh flavor, not easy to turbidity and crystallization, and good cold resistance. Effect

Inactive Publication Date: 2011-04-27
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in a blend oil mixed with soft palm oil and other liquid oils, only a small amount of soft palm oil can be contained because components derived from soft palm oil cause turbidity and crystallization, and as a result, it is difficult to add Effective use of properties of soft palm oil

Method used

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  • Method for manufacturing edible oil
  • Method for manufacturing edible oil
  • Method for manufacturing edible oil

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0035] [Manufacturing example 1] Manufacturing method of soft palm oil (decolorized oil)

[0036] Carry out degumming treatment, decolorization treatment, deoxidation and deodorization treatment on palm crude oil, and classify the obtained oil, the RBD soft palm oil (RBD palm oleic acid oil, iodine value: 65, INTERCONTINENTAL SPECIALTY FATSSDN.BHD (manufactured by the company) was added 1.5% by mass of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) relative to the RBD soft palm oil, and stirred under reduced pressure at 110°C for 20 minutes to allow the pigment to adsorb, and then, filter The white clay is removed by the method to obtain a decolorized oil.

manufacture example 2

[0037] [Manufacturing example 2] Manufacturing method of soft palm oil (deodorized oil)

[0038] Into the palm oleic acid oil (decolorized oil) produced by the method of Production Example 1, water vapor of about 3% by mass relative to the decolorized oil was blown at a temperature of 220°C to 270°C under a vacuum of about 400 Pascals After 90 minutes (deodorization treatment), palm oleic acid oil (deodorization oil) was obtained.

manufacture example 3

[0039] [Manufacturing example 3] Manufacturing method of soybean oil (decolorized oil)

[0040] Phosphoric acid was added in an amount of 0.1% by mass to extracted soybean crude oil (amount of saturated fatty acid in component fatty acids: 15.6% by mass), and then 1.1 times the amount of hydrogen required to neutralize phosphoric acid and free fatty acid was added. Sodium oxide aqueous solution (concentration: 11%), and use centrifugation to remove gum and soap to obtain primary deoxygenated oil. Next, after adding 0.5% by mass of sodium hydroxide aqueous solution (concentration: 11%) to the above-mentioned primary deoxygenated oil, gum and soap were removed by centrifugation and washed with warm water to obtain deoxygenated oil. Then, 1.5% by mass of activated clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added to the above-mentioned deoxygenated oil, and stirred for 20 minutes under reduced pressure at a temperature of 110° C. to adsorb the pigment, and the...

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Abstract

The invention provides a method for manufacturing edible oil which has good cold tolerance and good flavor. The manufacture method of the inventive edible oil is characterized by: mixing soft palm oil which is not deodorized after classification and vegetable oil except the palm like oil in the component fatty acid with a saturated fatty acid content of 1 wt%-25 wt% according to a ratio of 15:85-55:45 and obtaining a blending oil, and deodorizing at a temperature of 230-260 DEG C. According to the invention, no matter whether the soft palm oil is largely contained, the edible oil having good cold tolerance and no easy turbidity and crystallization even preservation under a low temperature, as well as good fresh flavor and high commodity value can be manufactured.

Description

technical field [0001] The present invention relates to a method for producing edible oil, and more particularly, to a method for producing edible oil obtained by blending soft palm oil and vegetable oils other than palm oil. Background technique [0002] Palm oil is cheap and can be supplied stably, so in recent years, it has been expected to be used in various commodities. In particular, the soft palm oil obtained by fractionating the refined palm oil is a liquid fraction, and has a light flavor and high oxidation stability, so it can be said that the utility value is high. [0003] However, vegetable oils such as palm oil have different characteristics depending on their types, and sometimes a combination of multiple vegetable oils can be used to obtain an edible oil with more excellent characteristics. Edible oils using this property are blended oils. However, in a blend oil mixed with soft palm oil and other liquid oils, only a small amount of soft palm oil can be con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 岩沢哲朗龟谷刚笠井通雄
Owner THE NISSHIN OILLIO GRP LTD
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