Method for manufacturing fat and oil

Abstract

To provide a method for manufacturing fat and oil with which it is possible to efficiently separate solid fat and oil and liquid fat and oil in a dry fractionation.SOLUTION: The present embodiment is a method for manufacturing fat and oil including: a crystallization step of obtaining a fat and oil composition including solid fat and oil and liquid fat and oil by subjecting fat and oil to crystallization process; a water addition step of adding water including no surfactant to the fat and oil composition; a mixing step of subjecting the fat and oil composition containing the added water to mixing process; and a separation step of separating the solid fat and oil and the liquid fat and oil by subjecting the fat and oil composition after being subjected to the mixing process to solid-liquid separation process.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to a method for producing fats and oils. [Background technology]

[0002] Fats and oils are composed of various triglycerides with different melting points, and one of the processing techniques is fractionation.

[0003] The fractionation process utilizes differences in melting point and solubility to partially crystallize high-melting triglycerides and separate them into solid and liquid parts, thereby producing several fat and oil fractions from the raw fat and oil, each with a different melting point, hardness, or solid fat content, and expanding the application and uses of related products.

[0004] Fractionation has advantages not found in other processing techniques, such as being a reversible process with little loss and being able to simultaneously obtain high-melting-point oils (solid oils) and low-melting-point oils (liquid oils) without producing trans isomers. For these reasons, it is expected to become increasingly important in primary processing.

[0005] Industrial fractionation operations include dry fractionation, surfactant fractionation, and solvent fractionation. Among them, dry fractionation, which crystallizes high-melting-point components in fats and oils to perform solid-liquid separation, is the simplest method and is therefore used in many fat and oil production processes. However, dry fractionation is considered to be inferior to methods using surfactants or solvents in terms of solid-liquid separation efficiency.

[0006] The basic procedure for dry fractionation is to cool the fats and oils in a tank, perform a crystallization operation to partially crystallize them, and then perform solid-liquid separation. Solid-liquid separation is generally performed by either filtration or centrifugation.

[0007] Regarding a method using centrifugal solid-liquid separation, for example, Patent Document 1 discloses a method for fractionating fats and oils, which comprises performing a primary wintering treatment at 18°C ​​to 28°C, separating the solid fats, adding 10 to 50 parts by weight of fats and oils having a cloud point of 10°C or higher to 100 parts by weight of the primary fractionated liquid oil, performing a secondary wintering treatment at a temperature lower than 18°C ​​and higher than 7°C, and then separating the solid fats using a screw discharge centrifuge to obtain a secondary fractionated liquid oil.

[0008] Regarding a method using filtration-type solid-liquid separation, for example, Patent Document 2 discloses a dry fractionation method for non-lauric fats and oils, which comprises air-cooling or water-cooling a uniformly molten non-lauric fat and oil placed in a heat-transfer vessel to crystallize it to a desired crystallization rate, crushing the resulting crystalline mass, and squeezing it to separate it into a crystalline portion and a liquid portion. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-124424 [Patent Document 2] Japanese Patent Application Publication No. 02-80495 Summary of the Invention [Problem to be solved by the invention]

[0010] However, in the centrifugal solid-liquid separation method used in Patent Document 1, separation is generally performed using a centrifugal force of approximately 3,000 to 4,000 G, but liquid oil is entrapped in the separated high-melting point solid fat, resulting in a low liquid oil yield.

[0011] Furthermore, in the filtration method described in Patent Document 2, a press filter is used to increase the yield of the liquid portion, but even when a press filter is used, the improvement in yield is not sufficient, and there is also the problem of high equipment costs.

[0012] In view of these problems, it is understood that further economic benefits can be obtained if a method for producing oils and fats that can efficiently separate solid oils and fats from liquid oils and fats in dry fractionation can be established.

[0013] Therefore, an object of the present disclosure is to provide a method for producing oils and fats that can efficiently separate solid oils and fats from liquid oils and fats in dry fractionation. [Means for solving the problem]

[0014] The present inventors have conducted extensive research to solve the above problems and have found that the solid oil and the liquid oil can be efficiently separated by mixing an oil composition containing a solid oil and a liquid oil obtained by a crystallization treatment with water and then subjecting the mixture to a solid-liquid separation treatment, thereby achieving the present disclosure.

[0015] Therefore, an example of the present embodiment is as follows.

[0016] (1) a crystallization step of subjecting fats and oils to a crystallization treatment to obtain a fat and oil composition containing solid fats and liquid fats; and a water addition step of adding surfactant-free water to the fat and oil composition. A mixing step of subjecting the oil and fat composition containing the added water to a mixing treatment; and A separation step in which the oil and fat composition subjected to the mixed treatment is subjected to solid-liquid separation treatment to separate solid oil and fat from liquid oil and fat. A method for producing fats and oils, comprising: (2) The method according to (1), wherein the amount of water added is 20 to 1,000 parts by weight per 100 parts by weight of the oil or fat composition. (3) The method according to (1) or (2), wherein the temperature of the mixing treatment is equal to or lower than the crystallization temperature of the crystallization treatment. (4) The method according to any one of (1) to (3), wherein the crystallization step includes a step of increasing the temperature of the fat or oil to partially or completely melt it, and then decreasing the temperature to the crystallization temperature. (5) The method according to any one of (1) to (4), wherein the solid-liquid separation treatment is carried out by centrifugation. (6) The method according to any one of (1) to (5), wherein the content of the solid fat in the fat composition is 20 to 99% by weight. (7) The method according to any one of (1) to (6), wherein the content of the solid fat in the fat composition is 27% by weight or more. (8) The method according to any one of (1) to (7), wherein the oil is obtained by subjecting a mixed oil containing 65% by weight or more of palm-based oil to a direct transesterification reaction. (9) The method according to any one of (1) to (8), wherein the oil is a solid oil obtained by subjecting a mixed oil containing 65% by weight or more of palm-based oil to a direct interesterification reaction, to obtain an oil, and then subjecting the oil to dry fractionation. (10) The method according to any one of (1) to (9), wherein the fat or oil contains SSS and / or S2U. (11) The method according to any one of (1) to (10), further comprising performing the crystallization step, the water addition step, the mixing step, and the separation step one or more times using the solid oil obtained in the separation step as an oil in the crystallization step. (12) Oils and fats produced by the method described in (1). [Effects of the Invention]

[0017] The present disclosure provides a method for producing oils and fats that can efficiently separate solid oils and fats from liquid oils and fats in dry fractionation. DETAILED DESCRIPTION OF THE INVENTION

[0018] The present embodiment relates to a method for producing fats and oils, including a crystallization step of subjecting fats and oils to a crystallization treatment to obtain a fat and oil composition containing solid fats and liquid fats; a water addition step of adding surfactant-free water to the fat and oil composition; a mixing step of subjecting the fat and oil composition containing the added water to a mixing treatment; and a separation step of subjecting the fat and oil composition that has been subjected to the mixing treatment to a solid-liquid separation treatment to separate the fat and oil from the liquid fat and oil.

[0019] According to this embodiment, it is possible to provide a method for producing oils and fats that can efficiently separate solid oils and fats from liquid oils and fats in dry fractionation.

[0020] Solid-liquid separation is generally performed by either centrifugal or filtration methods. However, in the crystallization process, which is a process prior to the solid-liquid separation process, liquid oils and fats are generated that are incorporated into solid oils and fats. There are technical limitations to separating such liquid oils and fats from the solid oils and fats by centrifugation or filtration. However, after extensive research, the present inventors have found that the solid oils and fats can be efficiently separated by adding water to an oil and fat composition containing solid oils and liquid oils obtained by subjecting oils and fats to a crystallization process, and then mixing the oil and fat composition with water and performing solid-liquid separation, thereby achieving the present disclosure. The following is a speculative reason why the solid oils and fats can be efficiently separated by mixing with water and then performing solid-liquid separation. When the solid oils and fats that have incorporated liquid oils and fats during the crystallization process are mixed with water, the solid oils and fats are micronized in the water, and the liquid oils and fats incorporated into the solid oils and fats are released from the solid oils and fats into the water upon contact with the water. Then, by centrifuging in this state, it is possible to reduce the amount of liquid oil that remains in the solid oil, and it is possible to efficiently separate the solid oil and the liquid oil. Note that the present embodiment is not limited by the above speculation.

[0021] The method for producing fats and oils according to this embodiment will be described in detail below.

[0022] (Oils and fats) The fats and oils (raw material fats and oils) used in the crystallization step of this embodiment are not particularly limited, and may be, for example, vegetable fats and oils, animal fats, or refined and processed edible fats and oils. One type of fat and oil may be used alone, or two or more types may be used in combination. Specific examples of raw material fats and oils include vegetable fats and oils such as palm oil, palm kernel oil, cocoa butter, shea butter, and Borneo fat; animal fats and oils such as fish oil, whale oil, beef tallow, lard, milk fat, and mutton tallow; oils and oils that have been transesterified (e.g., direct transesterification) using these fats and oils as raw materials; hardened oils; fractionated oils; and mixed oils. Furthermore, fats and oils (solid fats or liquid fats, particularly solid fats) obtained by subjecting these fats and oils to a fractionation treatment (e.g., dry fractionation) may also be used as the raw material fat and oil.

[0023] In this embodiment, the fat or oil used is preferably one containing SSS and / or S2U, more preferably one containing SSS and S2U, even more preferably one containing SSS, S2U, and SU2, and particularly preferably one containing SSS, S2U, SU2, and UUU. The SSS content is not particularly limited, but is, for example, in the range of 3% by weight to 99% by weight, and preferably in the range of 5% by weight to 75% by weight. The S2U content is not particularly limited, but is, for example, in the range of 3% by weight to 35% by weight, and preferably in the range of 5% by weight to 30% by weight. The SU2 content is not particularly limited, but is, for example, in the range of 10% by weight to 50% by weight, and preferably in the range of 20% by weight to 40% by weight. The UUU content is not particularly limited, but is, for example, in the range of 10% by weight to 30% by weight, and preferably in the range of 15% by weight to 25% by weight. The content of other components (for example, diglycerides) is, for example, in the range of 10% by weight to 30% by weight, and preferably in the range of 15% by weight to 25% by weight.

[0024] In this specification, the fatty acid composition of triglycerides may be abbreviated as follows: S: saturated fatty acids of C16 or higher U: Unsaturated fatty acids of C16 or higher SSS: Trisaturated fatty acid glycerides S2U: Di-saturated fatty acid mono-unsaturated fatty acid glycerides SU2: Monosaturated fatty acid, diunsaturated fatty acid glyceride UUU: Triunsaturated fatty acid glyceride

[0025] The content of each triglyceride in fats and oils can be measured using HPLC in accordance with AOCS Official Method Ce 5c-93, and calculated from the retention time and area ratio of each peak. Example analytical conditions are described below. Eluent: acetonitrile: acetone (70:30, volume ratio) Flow rate: 0.9ml / min Column: ODS Column temperature: 36℃ Detector: Differential refractometer

[0026] The oil and fat in this embodiment may be palm-based oil and fat, a mixed oil containing palm-based oil and fat as a main ingredient, or an oil and fat obtained by subjecting these to a direct transesterification reaction. "Containing palm-based oil and fat as a main ingredient" means that the palm-based oil and fat content in the mixed oil is 50% by weight or more, preferably 60% by weight or more, preferably 70% by weight or more, or preferably 80% by weight or more. The palm-based oil and fat is not particularly limited as long as it is derived from palm oil, and includes refined palm oil, unrefined crude oil, and fractionated oils such as palm olein obtained by one or more fractionations. These oils and fats are inexpensive oils and fats that combine high oxidation stability. Furthermore, these oils and fats are less likely to emulsify during the mixing process after water addition and have excellent separability from water. The palm-based oil and fat is preferably palm olein. Palm olein is a low-melting-point fraction obtained by separating oil and fat extracted from palm pulp. The iodine value of palm olein is, for example, not less than 55. The iodine value can be measured, for example, in accordance with the Standard Methods for the Analysis of Fats, Oils and Related Materials, "3.3.3-1996 Iodine Value (Wiess-Cyclohexane Method)."

[0027] The fats and oils in this embodiment preferably include fats and oils obtained by direct interesterification of fats and oils (e.g., mixed oils) containing 65% by weight or more of palm-based fats and oils. Furthermore, the fats and oils in this embodiment preferably include solid fats and oils obtained by dry fractionation of fats and oils obtained by direct interesterification of fats and oils (e.g., mixed oils) containing 65% by weight or more of palm-based fats and oils. The solid fats and oils obtained by dry fractionation contain liquid fats and oils incorporated therein. The production method according to this embodiment allows for efficient extraction of liquid fats and oils that were not separated in the previous dry fractionation from the solid fats and oils.

[0028] The content of fats and oils other than palm-based fats and oils in the mixed oil is, for example, less than 50% by weight, preferably 40% by weight or less, preferably 30% by weight or less, and preferably 20% by weight or less.

[0029] Examples of fats and oils other than palm-based fats and oils in the mixed oil include soybean oil, rapeseed oil, sunflower oil, olive oil, sesame oil, canola oil, cottonseed oil, rice bran oil, safflower oil, coconut oil, shea oil, monkey fat, illipe fat, cacao butter, beef tallow, lard, milk fat, fractionated fats, hardened oils, or interesterified oils of these fats and oils, etc. Among these, soybean oil or rapeseed oil is preferred.

[0030] Direct transesterification is a reaction in which transesterification is carried out while generating crystals of fats and oils in the presence of a catalyst capable of transesterification. The direct transesterification reaction may be performed batchwise or continuously. The direct transesterification reaction may also be a circulating reaction. A circulating direct transesterification reaction involves, for example, settling SSS and SS (diglycerides composed of two saturated fatty acids) in palm-based fats and oils precipitated in a feedstock tank adjusted to a specific temperature, continuously transferring the supernatant to a transesterification apparatus, and then subjecting the transferred supernatant to a transesterification reaction at the optimal temperature for lipase in the transesterification apparatus, followed by transferring it back to the feedstock tank. This process is repeated until the SSS / S2U ratio in the fats and oils in the feedstock tank reaches a predetermined value (e.g., 0.5 or more). Preferably, the direct transesterification reaction is carried out until the SSS content in the fats and oils does not exceed 31% by weight and the S2U content reaches 14% by weight or less. The oils and fats in the raw material tank are then separated into liquid oils and fats (liquid portion) and solid oils and fats (solid portion).

[0031] The catalyst used in the direct transesterification reaction is not particularly limited, and any catalyst capable of transesterification can be used, such as a chemical catalyst or an enzyme catalyst. Among chemical catalysts, potassium-sodium alloys are preferred due to their high activity at low temperatures, and sodium methylate is preferred due to its economical and easy handling. The amount of chemical catalyst used is not particularly limited, and can be the amount used in conventional transesterification, and can be appropriately selected by those skilled in the art. The amount of chemical catalyst used is, for example, 0.01 to 1 part by weight per 100 parts by weight of fats and oils, from the perspectives of reaction efficiency and economical efficiency. The amount of sodium methylate used is, for example, 0.05 to 0.5 parts by weight per 100 parts by weight of fats and oils, from the perspectives of reaction efficiency, fractionation efficiency, and liquid fat yield. The enzyme catalyst is not particularly limited, and any lipase capable of transesterification can be used, such as a random transesterification enzyme with no positional specificity or a transesterification enzyme with 1,3-position specificity. The amount of enzyme catalyst used is not particularly limited, and can be an amount that allows the transesterification reaction to proceed, and can be appropriately selected by those skilled in the art. The amount of enzyme catalyst used is, for example, 0.5 to 20 parts by weight per 100 parts by weight of fats and oils, from the viewpoint of reaction efficiency and economy.

[0032] The temperature of the direct transesterification reaction is not particularly limited as long as it is a temperature at which the high-melting-point glyceride crystallizes. However, a temperature at which the catalytic activity is highest at the start of the reaction is preferred for efficient reaction. The temperature of the direct transesterification reaction is preferably 50 to 120°C when sodium methylate is used, and 25 to 270°C when a potassium-sodium alloy is used. Furthermore, a temperature of 50 to 70°C is preferred when an enzyme catalyst is used. Furthermore, when a chemical catalyst is used, the direct transesterification reaction temperature is preferably increased to 0 to 40°C, preferably 10 to 40°C, 5 to 20 minutes after the start of the reaction. When an enzyme catalyst is used, the direct transesterification reaction temperature is preferably increased to 0 to 40°C, preferably 10 to 40°C, 1 to 18 hours after the start of the reaction. The final reaction temperature is the direct transesterification reaction temperature.

[0033] The direct transesterification reaction can be carried out while stirring the fat or oil. The stirring speed is preferably 1 rpm or more and 1000 rpm or less, more preferably 10 rpm or more and 600 rpm or less, and more preferably 50 rpm or more and 300 rpm or less, from the viewpoint of imparting fluidity to the fat or oil and generating crystals with good separability.

[0034] From the viewpoint of fractionation efficiency, the final amount of crystals after the direct transesterification reaction is preferably 3 to 60% by weight, more preferably 5 to 40% by weight, of the total fat or oil. The amount of crystals can be controlled by the reaction time.

[0035] The method for terminating the direct transesterification reaction is not particularly limited as long as it stops the reaction, but examples of the method include adding water or citric acid water if a chemical catalyst is used, and neutralization with an acidic substance is preferred to prevent deterioration of equipment during fractionation. From the viewpoint of fractionation efficiency, the amount of the terminator added is preferably 0.1 to 5 parts by weight, and more preferably 0.2 to 1 part by weight, per 100 parts by weight of the oil or fat.

[0036] From the viewpoint of the yield of liquid oils and fats, the timing for terminating the direct transesterification reaction is preferably such that the SSS content in the oils and fats being reacted does not exceed 30% by weight and the S2U content is 15% by weight or less. The direct transesterification reaction can be continued as long as necessary within this timing, but considering costs, it is preferable to terminate the reaction as soon as this timing is met. This direct transesterification reaction can produce oils and fats that have been subjected to direct transesterification and have an SSS content of less than 30% by weight and an S2U content of 15% by weight or less. The longer the direct transesterification reaction is continued, the greater the SSS content in the oils and fats being reacted and the greater the S2U content tends to decrease.

[0037] The method for fractionating the liquid oil after the direct transesterification reaction may be solvent fractionation or dry fractionation, but dry fractionation is preferred. The fractionation temperature for dry fractionation is preferably 0 to 45°C, and preferably 40°C or lower to obtain higher liquidity.

[0038] (Crystallization process) The production method according to this embodiment includes a crystallization step of subjecting fats and oils to a crystallization treatment to obtain an oil and fat composition containing solid fats and oils and liquid fats.

[0039] The production apparatus that can be used for the crystallization treatment is not particularly limited, and examples thereof include a crystallization apparatus in which a stirring device and a temperature control device are installed in a crystallization tank. In addition, known methods can be used as the cooling method.

[0040] The crystallization step preferably includes a step of raising the temperature of the oil or fat to partially or completely melt it, and then lowering the temperature to the crystallization temperature. The partially or completely melted oil or fat can be cooled to precipitate crystals. The crystallization treatment produces a crystal slurry, i.e., an oil or fat composition containing solid oil or fat and liquid oil or fat.

[0041] In the crystallization process, fats and oils are crystallized by maintaining them in a predetermined temperature range in a crystallizer. The crystallization temperature (the temperature at which fats and oils are maintained to precipitate crystals) is not particularly limited, but is, for example, below the melting point of the fats and oils used as raw materials. The crystallization temperature is preferably above (melting point - 30°C) and below the melting point. Alternatively, the crystallization temperature can be set between the melting points of the solid fats and oils to be separated and the liquid fats and oils to be separated. The crystallization time is not particularly limited, and can be appropriately selected by a person skilled in the art depending on the purpose.

[0042] The melting point can be measured in accordance with the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.3.4.2-90 Melting Point (Slip Melting Point)" established by the Japan Oil Chemists' Society.

[0043] In the crystallization step, the fat is melted and then gradually cooled to precipitate crystals, thereby obtaining an oil-and-fat composition containing solid and liquid fats. In the crystallization step, the crystallization temperature can be adjusted while checking the content of solid fats in the oil-and-fat composition. In one embodiment, the content of solid fats in the oil-and-fat composition during crystallization is preferably in the range of 20% by weight to 99% by weight, more preferably in the range of 30% by weight to 95% by weight, and even more preferably in the range of 40% by weight to 90% by weight. A content of solid fats in this range is preferable from the viewpoint of separability of solid fats and liquid fats. In addition, in one embodiment, the content of solid fats in the oil-and-fat composition during crystallization is preferably 27% by weight or more, more preferably 40% by weight or more, even more preferably 50% by weight or more, and particularly preferably 65% ​​by weight or more.

[0044] The content of solid fats and oils in the fat and oil composition can be measured, for example, by collecting the fat and oil during crystallization with a pipette into a test tube whose temperature is controlled to the same temperature as the crystallization temperature, and using a BRUKER minispec series "mq20 NMR Analyzer (analysis software: BRUKER the MINISPEC)."

[0045] The crystallization step can be carried out while stirring the fat or oil. The stirring speed is preferably 1 rpm or more and 500 rpm or less, more preferably 10 rpm or more and 400 rpm or less, and more preferably 50 rpm or more and 300 rpm or less, from the viewpoint of imparting fluidity to the fat or oil and generating high-quality crystals.

[0046] (Water addition process) The production method according to this embodiment includes a water addition step of adding surfactant-free water to the oil or fat composition.

[0047] In the water addition step, water is added as a separation aid to the oil-and-fat composition containing the solid oil and the liquid oil obtained in the crystallization step. In this embodiment, water functions as a separation aid, and in the subsequent mixing step, the oil-and-fat composition is mixed with water, so that the liquid oil incorporated in the solid oil comes into contact with the water, and the liquid oil can be extracted from the solid oil into water.

[0048] In this embodiment, the water to be added is preferably water that does not contain surfactants and does not contain other substances such as acids or salts. The separation aid preferably consists essentially of water, and is preferably pure water. "The separation aid consists essentially of water" means that the separation aid is composed of water and does not contain other components at concentrations that would interfere with the effects of this embodiment. Water has very low compatibility with oils and fats, so it can be easily separated from oils and fats by a subsequent solid-liquid separation process using centrifugation or the like. Furthermore, water is inert to oils and fats and does not have a negative impact on the quality, safety, etc. of the oils and fats.

[0049] The amount of water added is not particularly limited, but is, for example, 20 to 1,000 parts by weight per 100 parts by weight of the oil or fat composition. The amount of water added is preferably 30 parts by weight or more, preferably 40 parts by weight or more, preferably 50 parts by weight or more, preferably 60 parts by weight or more, preferably 70 parts by weight or more, preferably 80 parts by weight or more, preferably 90 parts by weight or more, and preferably 100 parts by weight or more per 100 parts by weight of the oil or fat composition. The amount of water added is preferably 900 parts by weight or less, preferably 800 parts by weight or less, preferably 700 parts by weight or less, preferably 600 parts by weight or less, preferably 500 parts by weight or less, preferably 400 parts by weight or less, preferably 300 parts by weight or less, and preferably 200 parts by weight or less per 100 parts by weight of the oil or fat composition.

[0050] The temperature of the water to be added is not particularly limited, but is preferably equal to or lower than the crystallization temperature. By adding water at a temperature equal to or lower than the crystallization temperature, it becomes easy to carry out the mixing step at a temperature equal to or lower than the crystallization temperature.

[0051] (Mixing process) The production method according to this embodiment includes a mixing step of subjecting the oil and fat composition containing added water to a mixing treatment.

[0052] In the mixing step, the solid oils and fats contained in the oil and fat composition are mixed with water, the solid oils and fats are micronized in the water, and the liquid oils and fats incorporated in the solid oils and fats are released from the solid oils and fats into the water upon contact with the water. Water functions as a separation aid for the solid oils and fats and liquid oils, and can extract the liquid oils and fats into the water upon contact with the liquid oils and fats incorporated in the solid oils and fats. Since the compatibility of the liquid oils and fats with water is very low, they can be easily separated by a subsequent solid-liquid separation process using centrifugation or the like.

[0053] The mixing of water and the oil / fat composition is not particularly limited, but is preferably carried out by mechanical stirring. Mechanical stirring can apply shear force to the oil / fat composition to micronize it, and can efficiently bring the liquid oil / fat incorporated in the solid oil / fat into contact with water. From the viewpoint of micronizing the solid oil / fat, the stirring speed is preferably 50 rpm or more, and preferably 100 rpm or more. From the viewpoint of suppressing foaming due to stirring, the stirring speed is more preferably 500 rpm or less, and even more preferably 300 rpm or less.

[0054] The mixed state of water and the oil / fat composition is not particularly limited, but from the viewpoint of solid-liquid separation, it is preferable that the solid oil / fat is dispersed in water. The mixed state is preferably, for example, that the solid oil / fat and the liquid oil / fat are dispersed in water as a continuous phase. When water exists as a continuous phase, the liquid oil / fat can be more efficiently extracted from the solid oil / fat into water.

[0055] The mixing temperature (the temperature at which the mixed liquid consisting of the oil / fat composition and water is maintained during the mixing treatment) is preferably equal to or lower than the crystallization temperature. The mixing temperature is preferably equal to or higher than (crystallization temperature -30°C) and lower than the crystallization temperature, preferably equal to or higher than (crystallization temperature -20°C) and lower than (crystallization temperature -1°C), and preferably equal to or higher than (crystallization temperature -10°C) and lower than (crystallization temperature -2°C). Adjusting the mixing temperature within this range is preferable because the solid oil / fat becomes slightly hard and is easily pulverized by the shear force caused by stirring. When the solid oil / fat is easily pulverized, the liquid oil / fat incorporated in the solid oil / fat can be easily extracted into water.

[0056] The mixing time is not particularly limited and can be appropriately selected by a person skilled in the art. The mixing time is, for example, 1 to 300 minutes, and preferably 5 to 60 minutes.

[0057] The water addition step and the mixing step may be carried out separately or simultaneously. That is, the mixing treatment may be carried out after adding water to the oil or fat composition, or the mixing treatment may be carried out while adding water to the oil or fat composition.

[0058] (separation process) The production method according to this embodiment includes a separation step of subjecting the mixed oil / fat composition to solid-liquid separation to separate the solid oil / fat from the liquid oil / fat.

[0059] In the separation step, the oil / fat composition is separated into solid oil / fat and liquid oil / fat. At this time, the solid / liquid separation treatment is performed in a state in which the liquid oil / fat that was incorporated into the solid oil / fat is released into water by contact with water in the mixing step, so that the solid oil / fat and liquid oil / fat can be separated efficiently. In other words, the production method according to this embodiment can reduce the amount of liquid oil / fat that remains incorporated into the solid oil / fat during the solid / liquid separation treatment, so that the solid oil / fat and liquid oil / fat can be separated efficiently.

[0060] The means for solid-liquid separation treatment is not particularly limited, and may be any means capable of separating solid oils and fats from liquid oils and fats. Examples of solid-liquid separation treatment means include centrifugation, filtration, or a combination thereof. Those skilled in the art can appropriately select a solid-liquid separation means from the viewpoint of separating solid oils and fats from liquid oils and fats. Centrifugation is preferred because it can separate three components, solid oils and fats, liquid oils and fats, and water, at the same time. Filtration separates the solid fraction into a solid fraction consisting of solid oils and fats and a liquid fraction consisting of liquid oils and water. The liquid fraction consisting of liquid oils and water may be separated into liquid oils and water by further separation treatment such as centrifugation. The solid fraction may also be subjected to further separation treatment such as centrifugation.

[0061] The solid-liquid separation treatment is preferably carried out by centrifugation. Although the centrifugation method is not particularly limited, a two-phase or three-phase decanter centrifuge is preferred, and a three-phase decanter centrifuge is more preferred. A two-phase decanter centrifuge can obtain a solid phase containing solid oils and fats, and a liquid phase containing liquid oils and fats and water, while a three-phase decanter centrifuge can obtain a solid phase containing solid oils and fats, a liquid phase containing liquid oils and fats, and an aqueous phase containing water. The centrifuge may be operated at 3,000 to 4,000 G.

[0062] This embodiment can include further performing the crystallization step, the water addition step, the mixing step, and the separation step once or multiple times using the solid oil obtained in the separation step as the oil in the crystallization step. By performing dry fractionation including the crystallization step, the water addition step, the mixing step, and the separation step multiple times, it is possible to extract a larger amount of liquid oil from the solid oil, and further improve the recovery rate of the liquid oil.

[0063] This embodiment is also useful for extracting liquid oils and fats from solid oils and fats obtained by dry fractionation. This embodiment also includes the case where the solid oils and fats obtained by dry fractionation are used as raw oils and fats. For example, the raw oils and fats in this embodiment may be solid oils and fats obtained by dry fractionation including crystallization and separation. The basic procedure for dry fractionation is to perform a crystallization process in which the oils and fats are cooled to partially crystallize them, followed by a solid-liquid separation process.

[0064] The solid oil or liquid oil obtained by the solid-liquid separation treatment can be subjected to further treatment such as purification treatment, if necessary.

[0065] The solid oil or liquid oil obtained by the production method according to this embodiment is not particularly limited, and can be used, for example, as a raw material for processed oil and fat products such as cream, margarine, shortening, and chocolate, or as a base material for microcapsules.

[0066] The present embodiment will be described below with reference to examples, but the present embodiment is not limited to the following examples. [Example]

[0067] (Preparation of Oil A) A mixed oil (palm olein: 84% content, rapeseed oil: 16%) was subjected to a direct interesterification reaction to obtain oil A. Specifically, 5,000 parts by weight of the mixed oil was placed in a separable flask and vacuum dehydrated at 90°C while stirring at 100 rpm. Next, 5 parts by weight of sodium methylate was added, and the mixture was kept at 90°C for 20 minutes, then cooled and subjected to a direct interesterification reaction at 36°C for 8 hours. After confirming that the SSS content in the entire oil during the reaction had reached 15% by weight, 1 part by weight of water was added as a reaction terminator to stop the reaction. The mixture was then heated to melt all the crystals, and the water was removed by vacuum degassing to obtain oil A.

[0068] (Preparation of oil B) Palm olein was subjected to direct interesterification to obtain fat B. Specifically, 5,000 parts by weight of palm olein was placed in a separable flask and vacuum dehydrated at 90°C while stirring at 100 rpm. Next, 5 parts by weight of sodium methylate was added, and the mixture was kept at 90°C for 20 minutes, then cooled and subjected to direct interesterification at 36°C for 8 hours. After confirming that the SSS content in the entire fat during the reaction reached 23% by weight, 1 part by weight of water was added as a reaction terminator to stop the reaction. Subsequently, the mixture was heated to melt all the crystals, and the water was removed by vacuum degassing to obtain fat B.

[0069] [Table 1]

[0070] Example 1 (First dry fractionation: no water added) The obtained fat A was heated to 80°C to completely melt, and then subjected to crystallization treatment for 5 hours under stirring in a treatment tank set at a temperature of 36°C. Then, using a centrifuge (manufactured by BECKMAN COULTER, product name: Allegra X-30R centrifuge), centrifugation was performed at 3,500G for 10 minutes to separate the solid fat and liquid fat. The obtained liquid fat was 46 parts by weight per 100 parts by weight of fat A.

[0071] (Second dry fractionation: with water addition) The remaining oil (mainly solid oil) obtained after separation of the liquid oil from the first dry fractionation was heated to 80°C and again subjected to a second crystallization treatment (second time) for 5 hours under stirring in a treatment tank set at 36°C. Next, 100 parts by weight of pure water at 36°C was added to 100 parts by weight of the oil in the treatment tank, and a mixing treatment was performed at 36°C. The mixing treatment was performed by stirring the oil and water at 300 rpm for 10 minutes using a stirrer installed in the treatment tank. Then, a separation operation was performed for 10 minutes at 3,500G using the above-mentioned centrifuge, and solid-liquid separation was performed into the solid oil and liquid oil. The total amount of liquid oil obtained from the first dry fractionation and the second dry fractionation was 70 parts by weight relative to 100 parts by weight of oil A.

[0072] (Third dry fractionation: with water addition) The remaining oil (mainly solid oil) obtained after separation of the liquid oil from the second dry fractionation was heated to 80°C and again subjected to a crystallization treatment (third time) for 5 hours under stirring in a treatment tank set at 36°C. Next, 100 parts by weight of pure water at 36°C was added to 100 parts by weight of the oil in the treatment tank, and a mixing treatment was performed at 36°C. The mixing treatment was performed by stirring the oil and water at 300 rpm for 10 minutes using a stirrer installed in the treatment tank. Then, a separation operation was performed for 10 minutes at 3,500G using the above-mentioned centrifuge, and solid-liquid separation was performed into the solid oil and liquid oil. The total amount of liquid oil obtained from the first dry fractionation, second dry fractionation, and third dry fractionation was 74 parts by weight relative to 100 parts by weight of oil A.

[0073] Example 2 (First dry fractionation: no water added) The fat / oil A was subjected to a first dry fractionation in the same manner as in Example 1. The amount of liquid fat / oil obtained by the first dry fractionation was 46 parts by weight relative to 100 parts by weight of the fat / oil A.

[0074] (Second dry fractionation: with water addition) A second dry fractionation was carried out in the same manner as the second dry fractionation in Example 1, except that 100 parts by weight of pure water at 40°C was added to 100 parts by weight of the oil remaining after separating the liquid oil obtained in the first dry fractionation and then crystallized (for the second time) in the same manner as in Example 1, and the mixture was mixed at 40°C. The total amount of the liquid oil obtained by the first dry fractionation and the second dry fractionation was 54 parts by weight relative to 100 parts by weight of oil A.

[0075] Example 3 (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1. The amount of liquid oil obtained by the first dry fractionation was 46 parts by weight relative to 100 parts by weight of oil A.

[0076] (Second dry fractionation: with water addition) A second dry fractionation was carried out in the same manner as the second dry fractionation in Example 1, except that 100 parts by weight of pure water at 38°C was added to 100 parts by weight of the oil remaining after separating the liquid oil obtained in the first dry fractionation and then crystallized (for the second time) in the same manner as in Example 1, and the mixture was mixed at 38°C. The total amount of the liquid oil obtained in the first dry fractionation and the second dry fractionation was 55 parts by weight relative to 100 parts by weight of oil A.

[0077] Example 4 (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1. The amount of liquid oil obtained by the first dry fractionation was 48 parts by weight relative to 100 parts by weight of oil A.

[0078] (Second dry fractionation: with water addition) A second dry fractionation was carried out in the same manner as the second dry fractionation in Example 1, except that 100 parts by weight of pure water at 31°C was added to 100 parts by weight of the oil remaining after separating the liquid oil obtained in the first dry fractionation and then crystallized (for the second time) in the same manner as in Example 1, and the mixture was mixed at 31°C. The total amount of the liquid oil obtained in the first dry fractionation and the second dry fractionation was 65 parts by weight relative to 100 parts by weight of oil A.

[0079] Example 5 (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1. The amount of liquid oil obtained by the first dry fractionation was 48 parts by weight relative to 100 parts by weight of oil A.

[0080] (Second dry fractionation: with water addition) A second dry fractionation was carried out in the same manner as the second dry fractionation in Example 1, except that 100 parts by weight of pure water at 34°C was added to 100 parts by weight of the oil remaining after separating the liquid oil obtained in the first dry fractionation and then crystallized (for the second time) in the same manner as in Example 1, and the mixture was mixed at 34°C. The total amount of the liquid oil obtained in the first dry fractionation and the second dry fractionation was 67 parts by weight relative to 100 parts by weight of oil A.

[0081] Example 6 (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1. The amount of liquid oil obtained by the first dry fractionation was 48 parts by weight relative to 100 parts by weight of oil A.

[0082] (Second dry fractionation: with water addition) A second dry fractionation was carried out in the same manner as the second dry fractionation of Example 5, except that 30 parts by weight of pure water at 34°C was added to 100 parts by weight of the oil remaining after separating the liquid oil obtained in the first dry fractionation and then crystallized (second time) in the same manner as in Example 1, and a mixing treatment was carried out. The total amount of the liquid oil obtained in the first dry fractionation and the second dry fractionation was 69 parts by weight relative to 100 parts by weight of oil A.

[0083] Example 7 (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1. The amount of liquid oil obtained by the first dry fractionation was 48 parts by weight relative to 100 parts by weight of oil A.

[0084] (Second dry fractionation: with water addition) A second dry fractionation was carried out in the same manner as the second dry fractionation of Example 5, except that 500 parts by weight of pure water at 34°C was added to 100 parts by weight of the oil remaining after separating the liquid oil obtained in the first dry fractionation and then crystallized (second time) in the same manner as in Example 1, and mixed. The total amount of the liquid oil obtained in the first dry fractionation and the second dry fractionation was 68 parts by weight relative to 100 parts by weight of oil A.

[0085] Example 8 (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1, except that fat B was used instead of fat A. The amount of liquid fat obtained by the first dry fractionation was 49 parts by weight relative to 100 parts by weight of fat B.

[0086] (Second dry fractionation: with water addition) The remaining oil and fat portion after separating the liquid oil obtained in the first dry fractionation was subjected to a second dry fractionation in the same manner as in Example 1. The total amount of the liquid oil and fat obtained in the first dry fractionation and the second dry fractionation was 66 parts by weight relative to 100 parts by weight of oil and fat B.

[0087] (Comparative Example 1) (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1. The amount of liquid oil obtained by the first dry fractionation was 46 parts by weight relative to 100 parts by weight of oil A.

[0088] (Second dry fractionation: no water added) The remaining oil (mainly solid oil) obtained after separation of the liquid oil from the first dry fractionation was heated to 80°C and subjected to a second crystallization treatment (second time) for 5 hours under stirring in a treatment tank set at 36°C. Then, using the above-mentioned centrifuge, centrifugation was performed at 3,500G for 10 minutes to separate the solid oil from the liquid oil. The total amount of liquid oil obtained from the first dry fractionation and the second dry fractionation was 47 parts by weight relative to 100 parts by weight of oil A.

[0089] (Third dry fractionation: no water added) The remaining oil (mainly solid oil) obtained after separation of the liquid oil from the second dry fractionation was heated to 80°C and again subjected to a crystallization treatment (third time) for 5 hours under stirring in a treatment tank set at 36°C. Then, using the above-mentioned centrifuge, centrifugation was performed at 3,500G for 10 minutes to separate the solid oil and liquid oil. The total amount of liquid oil obtained from the first dry fractionation, second dry fractionation, and third dry fractionation was 47 parts by weight relative to 100 parts by weight of oil A. In the third dry fractionation, almost no liquid oil was obtained by centrifugation.

[0090] (Comparative Example 2) (First dry fractionation: no water added) The first dry fractionation was carried out in the same manner as in Example 1, except that fat B was used instead of fat A. The amount of liquid fat obtained by the first dry fractionation was 49 parts by weight relative to 100 parts by weight of fat B.

[0091] (Second dry fractionation: no water added) The remaining oil (mainly solid oil) obtained after separation of the liquid oil from the first dry fractionation was heated to 80°C and subjected to a second crystallization treatment (second time) for 5 hours under stirring in a treatment tank set at 36°C. Then, using the above-mentioned centrifuge, centrifugation was performed at 3,500G for 10 minutes to separate the solid oil from the liquid oil. The total amount of liquid oil obtained from the first dry fractionation and the second dry fractionation was 50 parts by weight relative to 100 parts by weight of oil B.

[0092] Table 2 summarizes the test details and results of Examples 1 to 8 and Comparative Examples 1 and 2. The yields (%) in Table 2 are cumulative values.

[0093] [Table 2]

[0094] The upper and / or lower limit values ​​of the numerical ranges described herein can be arbitrarily combined to define a preferred range. For example, the upper and lower limit values ​​of the numerical ranges can be arbitrarily combined to define a preferred range, the upper limit values ​​of the numerical ranges can be arbitrarily combined to define a preferred range, and the lower limit values ​​of the numerical ranges can be arbitrarily combined to define a preferred range.

[0095] Although the present embodiment has been described in detail above, the specific configuration is not limited to this embodiment, and even if there are design changes within the scope that do not deviate from the gist of this disclosure, they are included in this disclosure.

Claims

1. a crystallization step of subjecting the oil or fat to a crystallization treatment to obtain an oil or fat composition containing a solid oil or fat and a liquid oil or fat; a water addition step of adding surfactant-free water to the oil and fat composition; A mixing step of subjecting the oil and fat composition containing the added water to a mixing treatment; and A separation step in which the oil and fat composition subjected to the mixed treatment is subjected to solid-liquid separation treatment to separate solid oil and fat from liquid oil and fat. A method for producing fats and oils, comprising:

2. The method according to claim 1, wherein the amount of water added is 20 to 1,000 parts by weight per 100 parts by weight of the oil or fat composition.

3. The method according to claim 1 or 2, wherein the temperature of the mixing treatment is equal to or lower than the crystallization temperature of the crystallization treatment.

4. The method according to claim 1 or 2, wherein the crystallization step includes a step of increasing the temperature of the fat or oil to partially or completely melt it, and then decreasing the temperature to the crystallization temperature.

5. The method according to claim 1 or 2, wherein the solid-liquid separation treatment is carried out by centrifugation.

6. The method according to claim 1 or 2, wherein the content of the solid fat in the fat composition is 20 to 99% by weight.

7. The method according to claim 6, wherein the content of the solid fat in the fat composition is 27% by weight or more.

8. The method according to claim 1 or 2, wherein the oil is obtained by subjecting a mixed oil containing 65% by weight or more of palm-based oil to a direct interesterification reaction.

9. The method according to claim 1 or 2, wherein the oil is a solid oil obtained by subjecting a mixed oil containing 65% by weight or more of palm-based oil to a direct interesterification reaction, to obtain an oil, and then subjecting the oil to dry fractionation.

10. The method according to claim 1 or 2, wherein the oil or fat comprises SSS and / or S2U.

11. The method according to claim 1 or 2, further comprising performing the crystallization step, the water addition step, the mixing step, and the separation step one or more times using the solid oil obtained in the separation step as the oil in the crystallization step.

12. 10. An oil or fat produced by the method of claim 1.

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