US-12616222-B2 - Method for manufacturing refined edible oil and/or fat, method for improving light exposure odor of edible oil and/or fat, and refined edible oil and/or fat

Abstract

The present invention is to provide a refined edible oil and/or fat whose light exposure odor has been improved, a method for manufacturing the oil and/or fat, and a method for improving light exposure odor of an edible oil and/or fat. Specifically, the present invention relates to a method for manufacturing a refined edible oil and/or fat which includes a step of bringing an oil and/or fat into contact with ozone and a distillation step. The refined edible oil and/or fat is manufactured by the method above.

Inventors

• Takashi Toyoshima
• Shogo TSUJINO
• Junichi Ikuina
• Kanji AOYAGI

Assignees

• THE NISSHIN OILLIO GROUP, LTD.

Dates

Publication Date

20260505

Application Date

20200716

Priority Date

20190716

Claims (17)

1. 1 . A method for manufacturing a refined edible oil and/or fat, wherein the method comprises the steps of: bringing an oil and/or fat into contact with ozone; and then distilling the oil and/or fat.
2. 2 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , wherein the distillation temperature in the distilling step is 120° C. to 260° C.
3. 3 . The method for manufacturing a refined edible oil and/or fat according to claims 1 , wherein the distillation step is a reduced pressure steam distillation.
4. 4 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , wherein the step of bringing an oil and/or fat into contact with ozone is a step of bubbling ozone gas into the oil and/or fat.
5. 5 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , wherein the step of bringing an oil and/or fat into contact with ozone is carried out at a temperature at which the oil and/or fat is in a liquid state.
6. 6 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , wherein the step of bringing an oil and/or fat into contact with ozone is carried out at a temperature of 180° C. or less.
7. 7 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , wherein the step of bringing an oil and/or fat into contact with ozone is a step of bringing an oil and/or fat and ozone into contact with each other for 1 minute or more.
8. 8 . The method for manufacturing a refined edible oil and/or fat according to claim 7 , wherein the step of bringing an oil and/or fat into contact with ozone is a step of bringing an oil and/or fat and ozone into contact with each other for 2 minutes to 24 hours.
9. 9 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , wherein the oil and/or fat is selected from the group consisting of soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, grapeseed oil, peanut oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil.
10. 10 . The method for manufacturing a refined edible oil and/or fat according to claim 9 , wherein the oil and/or fat comprises soybean oil in an amount of 10 to 100 mass %.
11. 11 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , wherein the refined edible oil and/or fat is liquid at a temperature in the range of from 10° C. to 40° C.
12. 12 . The method for manufacturing a refined edible oil and/or fat according to claim 1 , which further comprises one or more additional refining steps selected from the following: a degumming step, a neutralization step, a bleaching step, a dewaxing step, a deodorizing step, a separation step, and a blending step.
13. 13 . The method for manufacturing a refined edible oil and/or fat according to, wherein the distilling step is effective to perform the deodorizing step of the oil and/or fat.
14. 14 . The method for manufacturing a refined edible oil and/or fat according to previously presented claim 1 , wherein the refined edible oil and/or fat is one whose light exposure odor has been improved.
15. 15 . A method for manufacturing a packaged product which comprises the steps of: manufacturing a refined edible oil and/or fat by the method according to claim 1 ; and then packaging the refined edible oil and/or fat in a transparent container.
16. 16 . A method for improving light exposure odor of a refined edible oil and/or fat, wherein the method comprises the steps of: bringing an oil and/or fat into contact with ozone, and then distilling the oil and/or fat.
17. 17 . The method according to claim 1 , wherein the distilling is performed under a pressure of 10 to 1000 Pa.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a refined edible oil and/or fat, a method for improving light exposure odor of an edible oil and/or fat, and a refined edible oil and/or fat. The light exposure odor means the odor of an edible oil and/or fat stored under light exposure condition. BACKGROUND ART It is known that an edible oil and/or fat is deteriorated in flavor by oxidation. Although it is thought that oxidation progresses by means of high temperature or light, since the quality of flavor of an oil and/or fat varies depending on the presence or absence of light, it is recognized that the causative material, mechanism, etc., of deteriorations in flavor due to light exposure are different from other oxidative deteriorations of an oil and/or fat. Edible oils and/or fats are distributed and sold in transparent containers and tend to be exposed to light during distribution and sales. In addition, heat-cooked products using edible oils and/or fats, such as fried foods and stir-fried foods, and edible oil and/or fat-containing products, such as dressing and mayonnaise, are also exposed to light during distribution and sales, and deterioration in flavor derived from the edible oil and/or fat occurs. In particular, in soybean oil, the deterioration in flavor due to exposure to light is severe, and improvement thereof has been demanded. For example, Patent Literature 1 proposes a soybean oil-containing oil and/or fat composition whose odor from storage in a light place has been improved, containing arachidonic acid or the like. CITATION LIST Patent Literature Patent Literature 1: Japanese Patent No. 6175003Patent Literature 2: Japanese Unexamined Patent Application Publication No. 2015-193776 SUMMARY OF INVENTION However, in the method of Patent Literature 1, since the additive (an arachidonic acid-containing oil and/or fat) having an effect of improving light exposure odor remains, there is a problem in that the flavor becomes different from the original flavor of the edible oil due to the influence of the flavor of the added arachidonic acid-containing oil and/or fat. Accordingly, an object of the present invention is to provide an alternative method for manufacturing a refined edible oil and/or fat whose light exposure odor has been improved, a method for improving the light exposure odor of a refined edible oil and/or fat, and a refined edible oil and/or fat whose light exposure odor has been improved. More particularly, an object of the present invention is to provide a method for manufacturing a refined edible oil and/or fat which does not adversely impact the flavor of the refined product. The present invention provides the following [1] to [22] for solving the above-described problems. The gist of the present invention for solving the above-mentioned problems is as follows: [1] A method for manufacturing a refined edible oil and/or fat, wherein the method comprises the steps of: bringing an oil and/or fat into contact with ozone; and thendistilling the oil and/or fat. [2] The method for manufacturing a refined edible oil and/or fat according to aspects [1], wherein the distillation temperature in the distilling step is 120° C. to 260° C. [3] The method for manufacturing a refined edible oil and/or fat according to aspects [1] to [2], wherein the distillation step is a reduced pressure steam distillation. [4] The method for manufacturing a refined edible oil and/or fat according to any one of aspects [1] to [3], wherein the step of bringing an oil and/or fat into contact with ozone is a step of bubbling ozone gas into the oil and/or fat. [5] The method for manufacturing a refined edible oil and/or fat according to any one of aspects [1] to [4], wherein the step of bringing an oil and/or fat into contact with ozone is carried out at a temperature at which the oil and/or fat is in a liquid state, e.g. a temperature of −10° C. or more. [6] The method for manufacturing a refined edible oil and/or fat according to any one of aspects [1] to [5], wherein the step of bringing an oil and/or fat into contact with ozone is carried out at a temperature of 180° C. or less. [7] The method for manufacturing a refined edible oil and/or fat according to any one of aspects [1] to [6], wherein the step of bringing an oil and/or fat into contact with ozone is a step of bringing an oil and/or fat and ozone into contact with each other for 1 minute or more. [8] The method for manufacturing a refined edible oil and/or fat according to aspects [7], wherein the step of bringing an oil and/or fat into contact with ozone is a step of bringing an oil and/or fat and ozone into contact with each other for 2 minutes to 24 hours. [9] The method for manufacturing a refined edible oil and/or fat according to any one of aspects [1] to [8], wherein the oil and/or fat is selected from the group consisting of soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, oliv