Method for producing oil and fat for cooking, method for producing food, and method for suppressing deterioration of oil and fat for cooking

Abstract

To provide a technique that can suppress deterioration of oil and fat for cooking in a simple manner.SOLUTION: According to the present technology, there is provided a method for producing oil and fat for cooking, the method comprising a refining step of refining oil and fat, the refining step including a deacidification step, the deacidification step including an alkali addition step and a centrifugal separation step, wherein the refining step includes carrying out two or more steps selected from the following (a) to (c): (a) an acid addition step in which the amount of acid added per 100 g of oil and fat raw material is 1.0 mmol or less in terms of acid equivalent; (b) a water washing step in which the amount of water added per 100 pts.mass of oil and fat after the centrifugal separation step is 10 pts.mass or less; (c) a decolorization step in which the amount of adsorbent added per 100 pts.mass of oil and fat after the deacidification step is 0.4 pts.mass or less.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing oils and fats for cooking. More specifically, the present invention relates to a method for producing oils and fats for cooking, a method for producing food using the oils and fats for cooking produced by the method for producing oils and fats for cooking, and a method for suppressing deterioration of the oils and fats for cooking. [Background technology]

[0002] Crude oils extracted as raw materials for edible oils contain substances that impair the color and flavor or the shelf life of the oil, such as water, soil, dust, fiber, oil cake, hydrated proteins, free fatty acids, coloring substances, odorous components, and lipid oxidation products, which were mixed in with the raw materials or during the oil extraction process. For this reason, a refining process is generally carried out.

[0003] The refining process for fats and oils generally involves degumming, deacidification, bleaching, deodorization, etc. In the degumming process, water-soluble phospholipids, sterols, metals, and other water-soluble substances are removed. In the deacidification process, soap components (free fatty acids), water-insoluble phospholipids, pigments, metals, coloring components, etc. are removed. In the bleaching process, pigments, soap components (free fatty acids), coloring components, unsaponifiable matter, oxidation products, metals, etc. are removed. In the deodorization process, odorous substances, soap components (free fatty acids), pigments, unsaponifiable matter, residual pesticides, etc. are removed.

[0004] Edible oils and fats refined in this way are often used for cooking, but because they deteriorate when heated (e.g., the generation of pungent odors, increases in acid value, increases in color, and increases in the amount of polymers), they are typically discarded and replaced periodically. Because discarding and replacing them in a short period of time places a heavy burden on the economy and the environment, there is a demand for reducing the costs associated with purchasing and disposing of cooking oils and fats, as well as reducing the environmental impact of waste oils. To address this demand, efforts are being made to develop technologies for suppressing the deterioration of cooking oils and fats. For example, Patent Document 1 discloses a technology that can achieve a balanced suppression of the increase in acid value, coloration, and polymer formation of cooking oils and fats due to heating by adding an alkali metal soap of a saturated fatty acid having 4 to 16 carbon atoms to the cooking oil and fat so that the alkali metal content in the cooking oil and fat composition is 0.1 to 5.0 ppm by mass. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-29086 Summary of the Invention [Problem to be solved by the invention]

[0006] As mentioned above, the development of technologies for suppressing the deterioration of cooking fats and oils has been progressing, but for example, the method of Patent Document 1 requires an addition step of adding an alkali metal soap of a saturated fatty acid having 4 to 16 carbon atoms in addition to the production steps of ordinary edible fats and oils, which has the problem of increasing production time and production costs. Furthermore, in order to control the content of the alkali metal in the cooking fat and oil composition to a predetermined amount, it is necessary to calculate the amount of alkali metal soap to be added and to perform absorbance measurements, etc., which is very complicated.

[0007] Therefore, the main object of the present technology is to provide a technology that can suppress the deterioration of cooking oils and fats using a simple method. [Means for solving the problem]

[0008] As a result of intensive research into a technology to solve the above-mentioned problems, the inventors of the present application unexpectedly succeeded in suppressing the deterioration of cooking oils and fats by devising a part of the manufacturing process of common edible oils and fats that had been carried out up to that point, and thus completed the present technology.

[0009] That is, in this technology, first, A method for producing cooking oils and fats, comprising a refining step of refining oils and fats, The refining step includes a deacidification step, the deacidification step includes an alkali addition step and a centrifugation step; The present invention provides a method for producing fats and oils for cooking, in which the refining step involves two or more steps selected from the following (a) to (c): (a) an acid addition step in which the amount of acid added per 100 g of fat or oil raw material is 1.0 mmol or less in terms of acid equivalent; (b) a water washing step in which the amount of water added per 100 parts by mass of oil or fat after the centrifugation step is 10 parts by mass or less; (c) a decolorization step in which the amount of adsorbent added is 0.4 parts by mass or less per 100 parts by mass of fats and oils after the deacidification step The manufacturing method according to the present technology may also include a first mixing step of mixing a first refined oil obtained through the refining step with a second refined oil obtained through a refining step different from that of the first refined oil. The manufacturing method according to the present technology may also include a second mixing step of mixing a first deoxidized oil that has undergone a deoxidation step with a second deoxidized oil that has been obtained through a deoxidation step different from the first deoxidized oil.

[0010] The present technology also provides a method for producing food, which includes a step of cooking using the cooking oil or fat produced using the production method according to the present technology.

[0011] The present technology further provides a method for suppressing deterioration of cooking oils and fats, which includes a refining step of refining the oils and fats, The refining step includes a deacidification step, the deacidification step includes an alkali addition step and a centrifugation step; The method for suppressing deterioration of cooking oils and fats includes the purification step of performing two or more steps selected from the following (a) to (c): (a) an acid addition step in which the amount of acid added per 100 g of fat or oil raw material is 1.0 mmol or less in terms of acid equivalent; (b) a water washing step in which the amount of water added per 100 parts by mass of oil or fat after the centrifugation step is 10 parts by mass or less; (c) a decolorization step in which the amount of adsorbent added is 0.4 parts by mass or less per 100 parts by mass of fats and oils after the deacidification step [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a flow chart showing a first embodiment of a method for producing cooking oil or fat or a method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 2] FIG. 2 is a flow chart showing a second embodiment of the method for producing cooking oil or fat or the method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 3] FIG. 2 is a flow chart showing a third embodiment of the method for producing cooking oil or fat or the method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 4] FIG. 10 is a flow chart showing a fourth embodiment of the method for producing cooking oil or fat or the method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 5] FIG. 10 is a flow chart showing a fifth embodiment of the method for producing oil and fat for heating and cooking or the method for suppressing deterioration of oil and fat for heating and cooking according to the present technology. [Figure 6] FIG. 10 is a flow chart showing a sixth embodiment of the method for producing cooking oil or fat or the method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 7] FIG. 10 is a flow chart showing a seventh embodiment of the method for producing cooking oil or fat or the method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 8] FIG. 10 is a flow chart showing an eighth embodiment of the method for producing cooking oil or fat or the method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 9] FIG. 10 is a flow chart showing a ninth embodiment of the method for producing cooking oil or fat or the method for suppressing deterioration of cooking oil or fat according to the present technology. [Figure 10] FIG. 13 is a flow chart showing a tenth embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. [Figure 11] 1 is a graph showing the results of measuring acid values ​​in Examples. [Figure 12] 1 is a graph showing the results of measuring hue in an example. [Figure 13] 1 is a graph showing the measurement results of the amount of polymer in an example. DETAILED DESCRIPTION OF THE INVENTION

[0013] Preferred embodiments for carrying out the present invention will now be described with reference to the drawings. Note that the embodiments described below are examples of typical embodiments of the present invention, and the scope of the present invention should not be construed as being narrow.

[0014] 1. Method for producing cooking oils and fats, and method for inhibiting deterioration of cooking oils and fats The method for producing oils and fats for cooking and the method for suppressing deterioration of oils and fats for cooking according to the present technology include a refining step of purifying oils and fats. In the present technology, the refining step includes a deoxidation step, and may include a decolorization step, etc., as needed. In the present technology, the deoxidation step includes an alkali addition step and a centrifugation step, and may include an acid addition step, a water washing step, etc., as needed.

[0015] The method for producing oils and fats for cooking and the method for suppressing deterioration of oils and fats for cooking according to the present technology can also include a first mixing step, a second mixing step, etc. In addition, other steps performed in general methods for producing oils and fats for cooking can be freely combined and used as long as they do not impair the functions and effects of the present technology.

[0016] The refining step in the method for producing oils and fats for cooking and the method for suppressing deterioration of oils and fats for cooking according to the present technology is characterized by carrying out two or more steps selected from the following (a) to (c): (a) an acid addition step in which the amount of acid added per 100 g of fat or oil raw material is 1.0 mmol or less in terms of acid equivalent; (b) a water washing step in which the amount of water added per 100 parts by mass of oil or fat after the centrifugation step is 10 parts by mass or less; (c) a decolorization step in which the amount of adsorbent added is 0.4 parts by mass or less per 100 parts by mass of fats and oils after the deacidification step

[0017] In the present technology, as long as two or more steps selected from (a) to (c) are performed, the other steps can be performed under the general conditions for each step as in a general method for producing oils and fats for heating and cooking.

[0018] For example, when the acid addition step (a) and the water-washing step (b) are performed, a decolorization step that does not satisfy the condition (c) can also be performed. Specifically, when the acid addition step (a) and the water-washing step (b) are performed, a decolorization step can also be performed in which the amount of adsorbent added exceeds 0.4 parts by mass per 100 parts by mass of the oil or fat after the deacidification step.

[0019] For example, when the acid addition step (a) and the decolorization step (c) are performed, a water-washing step that does not satisfy the condition (b) can also be performed. Specifically, when the acid addition step (a) and the decolorization step (c) are performed, a water-washing step in which the amount of water added exceeds 10 parts by mass per 100 parts by mass of the oil or fat after the centrifugation step can also be performed.

[0020] For example, when the water-washing step (b) and the decolorizing step (c) are performed, an acid-addition step that does not satisfy the condition (a) can also be performed. Specifically, for example, when the water-washing step (b) and the decolorizing step (c) are performed, an acid-addition step in which the amount of acid added per 100 g of the fat or oil raw material exceeds 1.0 mmol in terms of acid equivalent can also be performed.

[0021] In addition, in the present technology, each of the numerical values ​​described in (a) to (c) above may be "0".

[0022] For example, the acid addition step of (a) also includes a case where the amount of acid added per 100 g of the fat or oil raw material is 0 mmol in terms of acid equivalent. That is, a case where the acid addition step is not performed is also included in (a) and satisfies the condition of (a).

[0023] For example, the water-washing step (b) also includes a case where the amount of water added per 100 parts by mass of the oil or fat after the centrifugation step is 0 parts by mass. In other words, a case where the water-washing step is not performed is also included in the case of (b) and satisfies the condition of (b).

[0024] For example, the decolorization step of (c) also includes a case where the amount of adsorbent added is 0 parts by mass per 100 parts by mass of fats and oils after the deacidification step. In other words, a case where the decolorization step is not performed is also included in (c) and satisfies the condition of (c).

[0025] Hereinafter, each step of the method for producing oils and fats for cooking according to the present technology will be described in detail along with each embodiment.

[0026] [First embodiment] FIG. 1 is a flow diagram showing a first embodiment of a method for producing cooking oils and fats or a method for suppressing deterioration of cooking oils and fats according to the present technology. The first embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the first embodiment includes a degumming step, a deoxidizing step, a bleaching step, and a deodorizing step. Furthermore, the deoxidizing step of the first embodiment includes an acid adding step, an alkali adding step, a centrifugation step, and a water washing step. Each step will be described in detail below.

[0027] (1) Oil extraction process The oil extraction process is a process of extracting crude oil from oil feedstock. In this technology, the oil extraction process is not an essential process, and it is also possible to use crude oil that has already been extracted. In other words, the scope of this technology also includes cases where oil extraction is performed by another organization and the refining process described below is performed by another organization using the extracted crude oil.

[0028] In the present technology, when an oil extraction step is carried out, the oil extraction method is not particularly limited, and one or more common oil extraction methods can be freely combined and used as long as the action and effect of the present technology are not impaired. Examples of oil extraction methods include a pressing method, a solvent extraction method, and a pressure extraction method.

[0029] (2) Purification process The refining process of the first embodiment includes a degumming process, a deoxidizing process, a bleaching process, and a deodorizing process.

[0030] (2-1) Degumming process The degumming step is a step of removing gums. Since gum-containing oils and fats affect the separability of free fatty acids in the deacidification step described below and cause a decrease in the quality of refined oils and fats, it is preferable to perform the degumming step.

[0031] The degumming method used in the degumming step is not particularly limited, and one or more common degumming methods can be freely combined and used as long as the effects and advantages of the present invention are not impaired. Examples of degumming methods include a method in which water is added to crude oil to perform a hydration treatment, and then the hydrated gum is separated by leaving it to stand or by centrifugation.

[0032] (2-2) Deoxidation process The deoxidation step of the first embodiment includes an acid addition step, an alkali addition step, a centrifugation step, and a water washing step.

[0033] (2-2-1) Acid addition step The acid addition process is a process of adding an acid to the fat / oil raw material. The aforementioned degumming process can remove aqueous gums from the fat / oil raw material, but the fat / oil raw material also contains oil-soluble gums, such as water-insoluble phospholipids, that have become oil-soluble by binding with metals. Therefore, by adding an acid, the acid and the metal bound to the gum form a chelate, converting the oil-soluble gums into hydrophilic gums, making them easier to separate. The fat / oil raw material referred to here refers to the fat / oil that is subjected to the acid addition process and the alkali addition process described below. That is, for example, when the deacidification process is performed batchwise, it refers to the entire fat / oil that is loaded into the tank for the deacidification process. For example, if the degumming process is not performed, it refers to crude oil, and if the degumming process is performed, it refers to degummed oil.

[0034] The acid that can be used in the acid addition step can be one or more of the acids that can be used in general refining of fats and oils, and can be used in any combination, as long as it does not impair the action and effect of the present technology. Examples of acids that can be used in the present technology include phosphoric acid, acetic acid, citric acid, oxalic acid, maleic acid, and tannic acid, and among these, phosphoric acid is preferably used in the present technology.

[0035] The amount of acid added in the acid addition step can be the same as that added in general fat and oil refining, as long as it does not impair the action and effect of the present technology, but it is preferable to set the acid equivalent to 1.0 mmol or less per 100 g of fat and oil raw material (see (a) above). By setting the amount of acid added to 1.0 mmol or less, deterioration of the fat and oil for cooking can be prevented. The amount of acid added is more preferably 0.7 mmol or less, even more preferably 0.5 mmol or less, and even more preferably 0.3 mmol or less, per 100 g of fat and oil raw material.

[0036] As described above, when the water washing step and decolorization step described below are performed to satisfy the conditions (b) and (c), the amount of acid added in the acid addition step can be the same amount of acid added in general fat and oil refining. The lower limit of the amount of acid typically added is more than 1.0 mmol, preferably 1.2 mmol or more, and more preferably 1.5 mmol or more, in terms of acid equivalent per 100 g of fat and oil raw material. The upper limit of the amount of acid typically added is 6.5 mmol or less, preferably 3.3 mmol or less, and more preferably 2.3 mmol or less, in terms of acid equivalent per 100 g of fat and oil raw material. In the present invention, the acid equivalent is the value obtained by converting the amount of acid added to 100 g of fat and oil raw material into molecular weight (mmol) taking into account the valence. In other words, when the amount of acid added (%) is A, the concentration is B (g / 100g), the valence is C, and the molecular weight of the acid is D, the acid equivalent (mmol) is expressed as A x B ÷ 100 x C ÷ D x 1000.

[0037] After the acid addition step, it is also possible to carry out treatments that are generally performed in refining fats and oils, as necessary, as long as the effects and advantages of the present technology are not impaired. For example, heat treatment or the like can be carried out after the acid addition step.

[0038] (2-2-2) Alkali addition process The alkali addition process is a process of adding an alkali to the fat and oil raw material. By adding an alkali to the fat and oil raw material, the free fatty acids in the fat and oil raw material can be neutralized to form soap. The fat and oil raw material referred to here is the fat and oil that is subjected to the acid addition process and the alkali addition process. In other words, when the deacidification process is performed batchwise, it refers to the entire fat and oil that is charged into the tank for the deacidification process.

[0039] The alkali that can be used in the alkali addition step can be any alkali that can be used in general oil and fat refining, and can be used in any combination of one or more types, as long as it does not impair the action and effect of the present technology. Examples of alkali that can be used in the present technology include sodium hydroxide (caustic soda), potassium hydroxide (caustic potash), calcium hydroxide (slaked lime), sodium carbonate (soda ash), potassium carbonate, sodium phosphate, sodium citrate, sodium hydrogencarbonate (sodium bicarbonate, baking soda), ammonia, sodium silicate, ethanolamine, urea, etc., and among these, sodium hydroxide is preferably used in the present technology.

[0040] The amount of alkali added in the alkali addition step can be the same as that added in general fat and oil refining, as long as it does not impair the function and effect of the present technology. The lower limit of the amount of alkali added in general is 1.0 or more, preferably 1.05 or more, more preferably 1.1 or more, in terms of the addition ratio of the alkaline substance to the neutralization equivalent of the acidic substance contained in the fat and oil raw material. The upper limit of the amount of alkali added in general is 1.6 or less, preferably 1.55 or less, more preferably 1.5 or less, in terms of the addition ratio of the alkaline substance to the neutralization equivalent of the acidic substance contained in the fat and oil raw material.

[0041] (2-2-3) Centrifugal separation process The centrifugation step is a step of centrifuging the fat and oil raw material that has been subjected to the alkali addition step. By performing centrifugation, soap components, water-insoluble phospholipids, pigments, metals, coloring components, etc. in the fat and oil raw material that has been subjected to the alkali addition step can be separated.

[0042] The conditions for centrifugation can be freely selected from those used in general oil and fat refining, as long as they do not impair the action and effect of the present technology.

[0043] (2-2-4)Water washing process The water washing step is a step of washing the oils and fats that have been subjected to the centrifugal separation step with water. By performing the water washing step, soap components remaining in the oils and fats can be removed.

[0044] The amount of water added in the water washing step can be the same as that added in general oil refining, as long as it does not impair the action and effect of the present technology, but it is preferably set to 10 parts by mass or less per 100 parts by mass of oil after the centrifugation step (see (b) above). By setting the amount of water added to 10 parts by mass or less, deterioration of the cooking oil can be prevented. The amount of water added is more preferably 7 parts by mass or less, even more preferably 5 parts by mass or less, and even more preferably 3 parts by mass or less per 100 parts by mass of oil after the centrifugation step.

[0045] As described above, when the acid addition step and the decolorization step described below are performed to satisfy the conditions (a) and (c), the amount of water added in the water washing step can be the same amount of water added in general refining of fats and oils. The lower limit of the amount of water added is typically more than 10 parts by mass, preferably 12 parts by mass or more, and more preferably 15 parts by mass or more, per 100 parts by mass of fats and oils after the centrifugation step. The upper limit of the amount of water added is typically 40 parts by mass or less, preferably 35 parts by mass or less, and more preferably 30 parts by mass or less, per 100 parts by mass of fats and oils after the centrifugation step.

[0046] (2-3) Decolorization process The decolorization process is a process for removing colored components from fats and oils. Specifically, it is a process in which an adsorbent is added to the fats and oils that have been subjected to the deacidification process, the fats and oils are kept under predetermined conditions, and then filtered.

[0047] The adsorbent that can be used in the decolorization step can be one or a combination of two or more adsorbents that can be used in general oil and fat purification, as long as the action and effect of the present technology are not impaired. Examples of adsorbents that can be used in the present technology include activated clay, activated carbon, acid clay, alkaline clay, etc., and among these, activated clay is preferably used in the present technology.

[0048] The amount of adsorbent added in the decolorization process can be the same amount as that added in general oil refining, as long as it does not impair the action and effect of the present technology, but it is preferable to set it to 0.4 parts by mass or less per 100 parts by mass of oil after the deoxidation process (see (c) above). By setting the amount of adsorbent to 0.4 parts by mass or less, deterioration of the cooking oil can be prevented. The amount of adsorbent added is more preferably 0.3 parts by mass or less, even more preferably 0.2 parts by mass or less, and even more preferably 0.1 parts by mass or less per 100 parts by mass of oil after the deoxidation process.

[0049] As described above, when the acid addition step and water washing step satisfy the conditions (a) and (b), the amount of adsorbent added in the decolorization step can be the same amount of adsorbent added in general fat and oil refining. The lower limit of the amount of adsorbent added is more than 0.4 parts by mass, preferably 0.5 parts by mass or more, and more preferably 0.6 parts by mass or more, per 100 parts by mass of fat and oil after the deacidification step. The upper limit of the amount of adsorbent added is 3 parts by mass or less, preferably 2 parts by mass or less, and more preferably 1 part by mass or less, per 100 parts by mass of fat and oil after the deacidification step.

[0050] (2-4) Deodorization process The deodorizing step is a step of removing odorous substances. In the case of oils and fats containing substances that cause odors or flavors that are undesirable for edible use, it is preferable to carry out the deodorizing step. In addition, since odorous substances sometimes affect the shelf life of edible oils and fats, it is also preferable to carry out the deodorizing step in order to prevent deterioration in the quality and shelf life of refined oils and fats.

[0051] The deodorization method used in the deodorization step is not particularly limited, and one or more common deodorization methods can be freely combined and used as long as they do not impair the effects of the present technology. For example, a deodorization method may involve steam distillation of the oil or fat after the deacidification step or the decolorization step, which is heated under high vacuum. This method removes odorous substances as well as volatile components such as fatty acids and unsaponifiable matter. Furthermore, acid can be added before or after steam distillation to remove metal salts.

[0052] [Second embodiment] 2 is a flow diagram showing a second embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. The second embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the second embodiment includes a degumming step, a deoxidizing step, a bleaching step, and a deodorizing step. Furthermore, the deoxidizing step of the second embodiment includes an alkali addition step, a centrifugation step, and a water washing step.

[0053] The production method according to the second embodiment is characterized in that the acid addition step is not performed in the deoxidation step. In other words, the amount of acid added in the acid addition step is 0. That is, in order to satisfy the condition (a) above, the second embodiment satisfies either or both of the following: the amount of water added in the water washing step is 10 parts by mass or less per 100 parts by mass of the oils and fats after the centrifugation step (the (b) above), or the amount of adsorbent added in the decolorization step is 0.4 parts by mass or less per 100 parts by mass of the oils and fats after the deoxidation step (the (c) above).

[0054] The details of each step in the second embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0055] [Third embodiment] 3 is a flow chart showing a third embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. The third embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the third embodiment includes a degumming step, a deoxidizing step, a bleaching step, and a deodorizing step. Furthermore, the deoxidizing step of the third embodiment includes an acid adding step, an alkali adding step, and a centrifugation step.

[0056] The production method according to the third embodiment is characterized in that the water washing step is not performed in the deoxidation step. In other words, the amount of water added in the water washing step is zero. That is, in order to satisfy the condition (b) above, the third embodiment is configured to satisfy either or both of the following: the amount of acid added in the acid addition step is 1.0 mmol or less in terms of acid equivalent per 100 g of the fat or oil raw material (the (a) above); or the amount of adsorbent added in the decolorization step is 0.4 parts by mass or less per 100 parts by mass of the fat or oil after the deoxidation step (the (c) above).

[0057] The details of each step in the third embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0058] [Fourth embodiment] 4 is a flow chart showing a fourth embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. The fourth embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the fourth embodiment includes a degumming step, a deoxidizing step, a bleaching step, and a deodorizing step. Furthermore, the deoxidizing step of the fourth embodiment includes an alkali addition step and a centrifugation step.

[0059] The manufacturing method according to the fourth embodiment is characterized in that the acid addition step and the water washing step are not performed in the deoxidation step. In other words, the amount of acid added in the acid addition step is zero, and the amount of water added in the water washing step is zero. That is, the fourth embodiment satisfies the conditions (a) and (b) above, and therefore the amount of adsorbent added in the decolorization step can be the same amount of adsorbent added in general oil refining. Of course, it is also possible to set the amount of adsorbent added in the decolorization step to 0.4 parts by mass or less per 100 parts by mass of oils and fats after the deoxidation step (the above (c)).

[0060] The details of each step in the fourth embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0061] [Fifth embodiment] 5 is a flow chart showing a fifth embodiment of a method for producing cooking oils and fats or a method for suppressing deterioration of cooking oils and fats according to the present technology. The fifth embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the fifth embodiment includes a degumming step, a deoxidizing step, and a deodorizing step. Furthermore, the deoxidizing step of the fifth embodiment includes an acid adding step, an alkali adding step, a centrifugation step, and a water washing step.

[0062] The production method according to the fifth embodiment is characterized in that it does not include a decolorization step. In other words, the amount of adsorbent added in the decolorization step is zero. That is, in order to satisfy the condition (c) above, the fifth embodiment is configured to satisfy either or both of the following: the amount of acid added in the acid addition step is 1.0 mmol or less in terms of acid equivalent per 100 g of the fat or oil raw material (the (a) above); or the amount of water added in the water washing step is 10 parts by mass or less per 100 parts by mass of the fat or oil after the centrifugation step (the (b) above).

[0063] The details of each step in the fifth embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0064] [Sixth embodiment] 6 is a flow chart showing a sixth embodiment of a method for producing cooking oils and fats or a method for suppressing deterioration of cooking oils and fats according to the present technology. The sixth embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the sixth embodiment includes a degumming step, a deoxidizing step, and a deodorizing step. Furthermore, the deoxidizing step of the sixth embodiment includes an alkali addition step, a centrifugal separation step, and a water washing step.

[0065] The production method according to the sixth embodiment is characterized in that the acid addition step in the deacidification step and the decolorization step are not performed. In other words, the amount of acid added in the acid addition step is 0, and the amount of adsorbent added in the decolorization step is 0. That is, the sixth embodiment satisfies the conditions (a) and (c), and therefore the amount of water added in the water washing step can be the same amount of water added in general oil refining. Of course, it is also possible to set the amount of water added in the water washing step to 10 parts by mass or less per 100 parts by mass of oil after the centrifugation step (the above (b)).

[0066] The details of each step in the sixth embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0067] [Seventh embodiment] 7 is a flow chart showing a seventh embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. The seventh embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the seventh embodiment includes a degumming step, a deoxidizing step, and a deodorizing step. Furthermore, the deoxidizing step of the seventh embodiment includes an acid adding step, an alkali adding step, and a centrifugation step.

[0068] The production method according to the seventh embodiment is characterized in that the water washing step and the decolorization step are not performed in the deoxidation step. In other words, the amount of water added in the water washing step is zero, and the amount of adsorbent added in the decolorization step is zero. That is, the seventh embodiment satisfies the conditions (b) and (c) above, and therefore the amount of acid added in the acid addition step can be the same amount of acid added in general fat and oil refining. Of course, it is also possible to set the amount of acid added in the acid addition step to 1.0 mmol or less in acid equivalent per 100 g of fat and oil raw material (the above (a)).

[0069] The details of each step in the seventh embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0070] [Eighth embodiment] 8 is a flow chart showing an eighth embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. The eighth embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the eighth embodiment includes a degumming step, a deoxidizing step, and a deodorizing step. Furthermore, the deoxidizing step of the eighth embodiment includes an alkali addition step and a centrifugation step.

[0071] The manufacturing method according to the eighth embodiment is characterized in that the acid addition step in the deoxidation step, the water washing step, and the decolorization step are not performed. In other words, the amount of acid added in the acid addition step is zero, the amount of water added in the water washing step is zero, and the amount of adsorbent added in the decolorization step is zero. That is, the eighth embodiment is a method that satisfies all of the conditions (a), (b), and (c).

[0072] The details of each step in the eighth embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0073] [Ninth embodiment] FIG. 9 is a flow chart showing a ninth embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. The ninth embodiment is a form in which an oil extraction step, a refining step, and a first mixing step are performed. The refining step of the ninth embodiment includes a degumming step, a deoxidizing step, a bleaching step, and a deodorizing step. Furthermore, the deoxidizing step of the ninth embodiment includes an acid addition step, an alkali addition step, a centrifugation step, and a water washing step. That is, the ninth embodiment is a method in which the first mixing step is added to the first embodiment described above. Note that the ninth embodiment adds the first mixing step to the first embodiment described above, but the present technology is not limited to this. For example, it is also possible to add the first mixing step to any of the second to eighth embodiments described above and the tenth embodiment described below.

[0074] (1) First mixing step The first mixing step is a step of mixing a first refined oil obtained through the refining step of the production method according to the present technology with a second refined oil obtained through a refining step different from that of the first refined oil. The second refined oil can be a refined oil obtained through a general refining method. That is, the refined oil produced using the production method according to the present technology can be mixed with edible oils and fats obtained through a general production method to produce cooking oils and fats.

[0075] The mixing ratio of the first refined oil and the second refined oil in the first mixing step can be freely set as long as it does not impair the functions and effects of the present technology. For a total of 100 parts by mass of the first refined oil and the second refined oil, the lower limit of the content of the first refined oil can be set to, for example, 1 part by mass or more, preferably 2 parts by mass or more, more preferably 3 parts by mass or more, and even more preferably 4 parts by mass or more. Furthermore, for a total of 100 parts by mass of the first refined oil and the second refined oil, the upper limit of the content of the first refined oil can be set to, for example, 80 parts by mass or less, preferably 70 parts by mass or less, more preferably 60 parts by mass or less, and even more preferably 50 parts by mass or less.

[0076] The details of the other steps in the ninth embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0077] [Tenth embodiment] FIG. 10 is a flow diagram showing a tenth embodiment of the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology. The tenth embodiment is a form in which an oil extraction step and a refining step are performed. The refining step of the tenth embodiment includes a degumming step, a deoxidizing step, a second mixing step, a bleaching step, and a deodorizing step. Furthermore, the deoxidizing step of the tenth embodiment includes an acid addition step, an alkali addition step, a centrifugation step, and a water washing step. That is, the tenth embodiment is a method in which a second mixing step is added to the first embodiment described above. Note that the tenth embodiment adds the second mixing step to the first embodiment described above, but the present technology is not limited to this. For example, it is also possible to add the second mixing step to any of the second to eighth embodiments described above.

[0078] (1)Second mixing process The second mixing step is a step of mixing the first deoxidized oil obtained by the deoxidation step of the manufacturing method according to the present technology with the second deoxidized oil obtained by a deoxidation step different from the first deoxidized oil. The second deoxidized oil can be a deoxidized oil obtained by a general deoxidation method. That is, in the manufacturing method according to the present technology, after the deoxidation step, the oil can be mixed with a general deoxidized oil, and then, if necessary, a decolorization step or a deodorization step can be performed.

[0079] The mixing ratio of the first deoxidized oil and the second deoxidized oil in the second mixing step can be freely set as long as it does not impair the function and effect of the present technology. For a total of 100 parts by mass of the first deoxidized oil and the second deoxidized oil, the lower limit of the content of the first deoxidized oil can be set to, for example, 1 part by mass or more, preferably 2 parts by mass or more, more preferably 3 parts by mass or more, and even more preferably 4 parts by mass or more. Furthermore, for a total of 100 parts by mass of the first deoxidized oil and the second deoxidized oil, the upper limit of the content of the first deoxidized oil can be set to, for example, 80 parts by mass or less, preferably 70 parts by mass or less, more preferably 60 parts by mass or less, and even more preferably 50 parts by mass or less.

[0080] The details of the other steps in the tenth embodiment are the same as those in the first embodiment, and therefore will not be described here.

[0081] 2. Food manufacturing methods The food manufacturing method according to the present technology is a method including a step of cooking using the cooking oil obtained using the method for manufacturing cooking oil according to the present technology or the method for suppressing deterioration of cooking oil according to the present technology.

[0082] The cooking method can be one or a combination of two or more cooking methods commonly used in cooking, as long as the action and effect of the present technology are not impaired. Examples of cooking methods include deep-frying, baking, stir-frying, boiling, steaming, cooking, microwave heating, etc. Since the cooking oils and fats obtained using the method for producing cooking oils and fats or the method for suppressing deterioration of cooking oils and fats according to the present technology are less susceptible to deterioration due to heat, cooking by deep-frying or stir-frying is particularly preferred in the present technology, and deep-frying is more preferred. [Example]

[0083] The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention and should not be construed as narrowing the scope of the present invention.

[0084] (1) Manufacture of cooking oil A Cooking oil A was produced using the manufacturing method of the first embodiment shown in FIG. 1 described above. Specifically, refined oil was produced by adjusting the amount of acid (phosphoric acid) added in the deoxidation step to 0.2 mmol (acid equivalent) per 100 g of the raw oil and fat, and adjusting the amount of water added in the water washing step to 2 parts by mass per 100 parts by mass of the oil and fat after the centrifugation step (see (a) and (b) above). Furthermore, the amount of adsorbent (activated clay) added in the decolorization step was 0.6 parts by mass per 100 parts by mass of the oil and fat after the deoxidation step. Furthermore, sodium hydroxide was used as the alkali agent in the alkali addition step. 3 ppm of silicone was mixed with the refined oil to produce cooking oil A.

[0085] (2) Manufacture of cooking oil B Cooking oil B was produced using the manufacturing method of the third embodiment shown in Figure 3 described above. That is, from the general refined oil manufacturing process, the amount of acid (phosphoric acid) added in the deoxidation process was set to 0.7 mmol as acid equivalent per 100 g of the oil raw material, and without washing with water, the amount of adsorbent (activated clay) added in the decolorization process was set to 0.2 parts by mass per 100 parts by mass of the oil after the deoxidation process ((a), (b), and (c) above), and refined oil was produced. In addition, sodium hydroxide was used as the alkaline agent in the alkali addition process. 3 ppm of silicone was mixed with the refined oil to produce cooking oil B.

[0086] (3) Manufacture of cooking oils and fats C Cooking oil C was produced using the manufacturing method of the seventh embodiment shown in FIG. 7. That is, refined oil was produced from the general refined oil manufacturing process without performing the water washing and decolorization processes in the deoxidation process (see (b) and (c) above). In addition, the amount of acid (phosphoric acid) added in the deoxidation process was 1.2 mmol. Sodium hydroxide was used as the alkaline agent in the alkali addition process. 3 ppm of silicone was mixed with the refined oil to produce cooking oil C.

[0087] (4) Manufacture of cooking oils and fats D A first refined oil was produced using the production method of the fourth embodiment shown in Fig. 4. That is, the first refined oil was produced from the general refined oil production process, without adding acid and washing with water in the deacidification step ((a) and (b) above). In addition, the amount of adsorbent (activated clay) added in the decolorization step was 0.6 parts by mass per 100 parts by mass of the oils and fats after the deacidification step, and sodium hydroxide was used as the alkali agent in the alkali addition step. Cooking oil D was produced by mixing 4% by mass of the first refined oil produced above and 96% by mass of commercially available canola oil (manufactured by Showa Sangyo Co., Ltd., containing 3 ppm of silicone) as the second refined oil.

[0088] (5) Manufacture of cooking oil E Cooking oil E was produced by mixing 8% by mass of the first refined oil described in (4) and 92% by mass of the second refined oil described in (4).

[0089] (6) Manufacture of cooking oils and fats F Cooking oil F was produced by mixing 16% by mass of the first refined oil described in (4) and 84% by mass of the second refined oil described in (4).

[0090] (7) Manufacture of cooking oils and fats G Cooking oil G was produced by mixing 25% by mass of the first refined oil described in (4) and 75% by mass of the second refined oil described in (4).

[0091] (8) Manufacture of cooking oils and fats H Using a typical refined oil production process, the amount of acid added in the deacidification step was set to 0.7 mmol (acid equivalent) per 100 g of raw oil (a) above), the amount of water added in the water washing step was set to 15 parts by mass per 100 parts by mass of the oil after the centrifugation step, and the amount of adsorbent (activated clay) added in the decolorization step was set to 0.6 parts by mass per 100 parts by mass of the oil after the deacidification step, to produce a refined oil. Sodium hydroxide was used as the alkaline agent in the alkali addition step. 3 ppm of silicone was mixed with the refined oil to produce cooking oil H.

[0092] (9) Manufacture of cooking oils and fats I A refined oil was produced using a typical refined oil production process. The amount of acid (phosphoric acid) added in the deacidification step was 1.2 mmol (acid equivalent) per 100 g of raw oil and fat, the water washing step was not performed (see (b) above), and the amount of adsorbent (activated clay) added in the decolorization step was 0.6 parts by mass per 100 parts by mass of the oil and fat after the deacidification step. Sodium hydroxide was used as the alkaline agent in the alkali addition step. 3 ppm of silicone was mixed with the refined oil to produce cooking oil I.

[0093] (10) Rating 1 The following heating test was conducted on each of the produced cooking oils. 3 kg of each cooking oil was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Kiki Co., Ltd.) and heated to 180°C. Heating was performed for 8 hours per day, and this was repeated for 12 days. After a total of 96 hours of heating, the odor of each cooking oil at 180°C was evaluated by a panel of 10 experts. The Showa Canola Oil used as a reference example was assigned a score of 1, and the evaluation was based on the following criteria. 3: Compared to the reference example, the irritating odor is significantly less. 2: Compared to the reference example, the irritating odor is slightly less. 1: Equivalent to the reference example.

[0094] [Table 1] When the conditions for each step were met, it was marked with "○", and when the conditions for each step were not met, it was marked with "×". That is, for example, when the amount of acid added in the acid addition step was 1.0 mmol or less or when the acid addition step was not performed (amount of acid added was 0 mmol), it was marked with "○", and when the acid addition step was performed and the amount of acid added exceeded 1.0 mmol, it was marked with "×".

[0095] (11) Rating 2 The following frying test was conducted on the cooking oils D and E produced above. 3 kg of each cooking oil was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Kiki Co., Ltd.) and heated to 180°C. After heating, five vegetable croquettes (from San Marco Foods Co., Ltd.) were fried for five minutes every hour, for eight hours a day. Every eight hours, the fried debris was removed, and the test oil (approximately 300 g) was added to replace the amount lost during the frying process due to absorption by the ingredients and debris. This test was repeated for eight days, for a total of 64 hours. Every eight hours, the acid value, color, and amount of polymerized matter of each cooking oil were measured using the methods described below.

[0096] [Acid value] The acid value of cooking oils was measured according to "Standard Methods for the Analysis of Fats and Oils 2.3.1-2013 Acid Value" compiled by the Japan Oil Chemists' Association. The acid value indicates the amount of free fatty acids contained in the oil and is expressed as the number of milligrams of potassium hydroxide required to neutralize 1 gram of sample oil. The smaller the acid value, the more suppressed the increase in acid value.

[0097] [Hue] The degree of coloration of cooking oils and fats was evaluated in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.2.1.1-2013 (Lovibond Method)" compiled by the Japan Oil Chemists' Association. Yellow chromaticity (Y) and red chromaticity (R) were measured using a Lovibond colorimeter (Lovibond PFX995 manufactured by The Tintometer) with a 1-inch cell. From these chromaticities, a color value (Y + 10R), which reflects the apparent degree of coloration, was calculated and evaluated. The smaller the color value, the lighter the apparent degree of coloration, meaning that coloration was more suppressed.

[0098] [Amount of polymer] The amount of polymers contained in cooking oils was measured according to "Standard Methods for Analysis of Fats, Oils and Related Materials, 2.5.7-2013, Polymers of Fats and Related Materials (Gel Permeation Chromatography)" compiled by the Japan Oil Chemists' Association. The smaller the value, the more suppressed the formation of polymers.

[0099] (12)Results / discussion As shown in Table 1, Examples 1 to 7, in which two or more steps selected from (a) to (c) were performed in the purification process, all received evaluations of 2 or more points, and had less irritating odor caused by thermal degradation compared to the Reference Example. On the other hand, Comparative Examples 1 and 2, in which only one of the steps (a) to (c) was performed, had results almost equivalent to those of the Reference Example.

[0100] The measurement results of the acid value, hue, and amount of polymer are shown in Figures 11 to 13. As shown in Figures 11 to 13, the amount of polymer in Examples 4 and 5 increased at the same rate as the number of days of heating increased compared to the Reference Example, but the increase in the acid value and hue in Examples 4 and 5 was more suppressed as the number of days of heating increased compared to the Reference Example. [Industrial Applicability]

[0101] The present invention can be used for all cooking purposes in the field of food production, but can be particularly used as a frying oil, which is often used under harsh conditions such as high-temperature, long-term heating, repeated use, etc. Since the oil and fat of the present invention is inhibited from deteriorating due to heating, it is a technology that reduces waste oil in food production and also contributes to reducing the environmental load.

Claims

1. A method for producing cooking oils and fats, comprising a refining step of refining oils and fats, The refining step includes a deacidification step, the deacidification step includes an alkali addition step and a centrifugation step; The method for producing cooking oils and fats, wherein the refining step involves two or more steps selected from the following (a) to (c): (a) an acid addition step in which the amount of acid added per 100 g of the oil or fat raw material is 1.0 mmol or less in terms of acid equivalent; (b) a water washing step in which the amount of water added per 100 parts by mass of the oil or fat after the centrifugation step is 10 parts by mass or less; (c) a decolorization step in which the amount of adsorbent added is 0.4 parts by mass or less per 100 parts by mass of fats and oils after the deacidification step

2. 2. The method for producing cooking oils and fats according to claim 1, comprising a first mixing step of mixing a first refined oil obtained through the refining step with a second refined oil obtained through a refining step different from the first refined oil.

3. 2. The method for producing cooking oils and fats according to claim 1, further comprising a second mixing step of mixing the first deacidified oil obtained through the deacidification step with a second deacidified oil obtained through a deacidification step different from the first deacidified oil.

4. A method for producing a food product, comprising a step of cooking using the cooking oil or fat produced by the production method according to any one of claims 1 to 3.

5. A method for suppressing deterioration of cooking oils and fats, comprising a refining step of refining oils and fats, The refining step includes a deacidification step, the deacidification step includes an alkali addition step and a centrifugation step; The method for suppressing deterioration of cooking oils and fats, wherein the refining step includes carrying out two or more steps selected from the following (a) to (c): (a) an acid addition step in which the amount of acid added per 100 g of the oil or fat raw material is 1.0 mmol or less in terms of acid equivalent; (b) a water washing step in which the amount of water added per 100 parts by mass of the oil or fat after the centrifugation step is 10 parts by mass or less; (c) A decolorization step in which the amount of adsorbent added is 0.4 parts by mass or less per 100 parts by mass of oils and fats after the deacidification step.

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