JPH0493399A - Method for removing cholesterol from animal oil or fat, low-cholesterol oil or fat thereby obtained, and low-cholesterol oil or fat product containing it - Google Patents

Abstract

PURPOSE:To efficiently remove cholesterol from animal oil or fat by agitating a mixture of animal oil or fat and an aqueous solution containing cyclodextrin while keeping it at a specified temperature and recovering an oil phase. CONSTITUTION:Animal oil or fat is mixed with an aqueous solution containing cyclodextrin. The obtained mixture is agitated while keeping it at a temperature as low as possible above the melting point of the oil or fat, and an oil phase is recovered from this mixture. If necessary, the following steps are repeated: (1) the oil phase recovered in the preceding step is mixed again with an aqueous solution containing cyclodextrin; (2) the obtained mixture is agitated while keeping it at a temperature as low as possible above the melting point of the oil or fat; (3) an oil phase is then recovered from this mixture. According to this method, at least 90% cholesterol can be removed in one operation; a high ratio of cholesterol removal can be obtained through a simple and easy operation and a processing for a short time; there will be no change in flavor before and after the processing.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for efficiently removing cholesterol from animal fats and oils, and particularly to a method for removing cholesterol using clodextrin.

The invention also relates to low cholesterol animal fats and oils obtainable by the above method.

The invention further relates to a method for producing low cholesterol fat and oil products from the low cholesterol animal fat and oil.

PRIOR ART PROBLEMS TO BE SOLVED BY THE INVENTION In recent years, the intake of animal fats and oils has increased, and the intake of cholesterol contained therein has become a major health problem. Particularly in middle-aged and elderly people, great attention is paid to cholesterol intake, as it increases serum cholesterol levels and is a trigger for various adult diseases (for example, arteriosclerosis).

Against this background, methods for removing cholesterol from animal fats and oils have been developed (for example,
-Supercritical extraction method of Publication No. 134.42, JP-A-63-2
67231 (decomposition method using microorganisms). However, these methods were not fully satisfactory in terms of low processing efficiency or complicated operations.

JP-A-63-41595 (Japanese patent application corresponding to French patent application No. 8610982 filed on July 24, 1986) discloses that cyclodextrin is used to remove cholesterol from animal fats and oils. A method has been disclosed (hereinafter referred to as "prior invention").

In the previous invention, a fatty substance of animal origin is contacted in liquefied form with phosphorus, and the contact is then stirred for 30 minutes to 10 hours at a temperature between the melting temperature of the fatty substance and 80°C. to form a complex between cholesterol and cyclodextrin, then introduced into water,
The complex is then removed by separating the aqueous phase. From the description in the detailed description of the specification of the prior invention, the feature of the prior invention is that fatty substances of animal origin are liquefied (by heating) in an almost anhydrous state and brought into contact with ncrodextrins to remove cholesterol. After inclusion in dextrin,
It is understood that the purpose is to separate the complex and unreacted 7-chlordextrin together with water by introducing it into water and separating the aqueous phase.

This method is superior in that it is not toxic to Soclodex phosphorus, and the cholesterol removal rate achieved by two treatments is 17-18%, and 3
Even if the treatment is repeated several times, it will take several times to remove 41% and 80% of the cholesterol.
This is not necessarily a satisfactory removal method in terms of efficiency.

Means for Solving the Problems The present inventors conducted extensive research on a method for efficiently removing cholesterol from animal fats and oils using cyclodextrin. discovered that by coexisting with water, the cholesterol removal rate was dramatically increased.
The present invention has been completed.

According to the present invention, a) animal fat and oil are mixed with a clodextrin-containing aqueous solution, 1)) the resulting mixture is stirred while maintaining the temperature as low as possible above the melting point of the fat and oil, and C ) collecting the oil phase from the mixed solution; d) repeating the following steps as necessary; b) mixing the 7 clodextrin/containing liquid again with the oil phase collected in the FIIT step; c) collecting the mixed liquid while maintaining the temperature as low as possible above the melting point of the oil and fat, and c) recovering the oil phase from the mixed liquid.

The animal fats and oils used in the present invention include, but are not limited to, fats (butter, butter oil, etc.) of animal milk (for example, cow's milk, goat's milk, buffalo milk, etc.) commonly used in foods, beef tallow, lard, etc. Or it may be a mixture of two or more of these.

The cyclodextrin used in the present invention may be a known commercial product, and may be one or a mixture of two or more of σ-7 clodextrin, β-cyclodextrin, γ-cyclodextrin, etc.・It is best to prepare cyclodextrin in advance as an aqueous solution and mix it with animal fat.

The dilution water used is preferably sterilized water. The concentration of the aqueous solution of cyclodextrin is suitably 1 to 4% (by weight, hereinafter the same unless otherwise specified). However, the upper limit is not critical.

The mixing ratio of the animal fat and oil to the aqueous solution of ncrodextrin is preferably 1 part of the former to 2 to 8 parts of the latter, preferably 2 to 3 parts (by weight, hereinafter the same unless otherwise specified). The upper limit of the blending ratio is also not critical.

These mixtures are stirred while being maintained at a temperature as low as possible, higher than the melting temperature of the fat or oil used, so that the cholesterol is included in the cyclodextrin. Specifically, is it desirable to keep the temperature below 45°C or 40°C? Is it necessary to maintain the oil in a liquid state? In order to prevent deterioration of the oil, as long as the oil is maintained in a liquid state, the temperature should be as low as possible. desirable.

The reaction time varies depending on the temperature and stirring conditions, and is at least 120 minutes, preferably 120 to 240 minutes.

In order to prevent deterioration of animal fats and oils, the inclusion reaction step can be carried out in an atmosphere of an inert gas (nitrogen, helium, etc.).

When the reaction mixture is allowed to stand after the clathration reaction is completed, phase separation occurs, with the oil phase forming the upper layer and the aqueous phase forming the lower layer.

Depending on the concentration of cyclodextrin, undissolved cyclodextrin may precipitate.

Separate the oil phase from the resulting reaction mixture by an appropriate method 2
to recover. The recovery method may be, for example, decanting or centrifugation. However, in order to increase the efficiency of centrifugation, it is desirable to roughly remove the aqueous phase by decanting.

The recovered oil phase can be used as is as a low-cholesterol fat or oil, but if necessary, the recovered oil phase may be
The above/clodextrin-containing aqueous solution can be mixed again and the same operation as above can be repeated, and the recovered oil phase can be washed with hot water to further remove impurities (cholesterol-cyclodextrin clathrate, or unreacted cyclodextrin) can be removed. If necessary, the recovered oil phase may be centrifuged to remove water.

Furthermore, a water-soluble component can be added to the recovered oil phase and emulsified and/or kneaded to produce a low-cholesterol oil and fat product. For example, skim milk, fermented buttermilk, fermented buttermilk, salt, etc. are added to low-cholesterol butter oil obtained by processing butter oil by the method of the present invention, and emulsified and/or kneaded (churned) to the water-in-oil temperature. ) and cooled to obtain a low-cholesterol butter-like product, or an aqueous protein solution can be added to the low-cholesterol butter oil and similarly emulsified and/or kneaded to obtain a low-cholesterol butter-like product. You can also get

The flavor of the low-cholesterol animal fat obtained by the method of the present invention is not changed by the cholesterol removal treatment, and maintains the original good flavor of the animal fat. Therefore, the recovered low-cholesterol fats and oils can be used as they are for the same purposes as unprocessed fats and oils, and can also be widely used in various processed foods.

Effect: According to the method of the present invention, by appropriately combining the above-mentioned conditions, it is possible to remove cholesterol by 70% or more to 98% and close to 0% in a single treatment.

For efficient treatment, it is recommended that the cholesterol removal rate be 90% or more in one treatment, thereby achieving a cholesterol removal rate of 99% in two treatments. Further repeated treatments can almost completely remove cholesterol.

DETAILED DESCRIPTION OF THE INVENTION Although the method of the present invention has been outlined above, the present invention will be described in further detail below by describing some test examples and some actual processes that illustrate the effectiveness of the present invention.

[Test Example 11 This test was conducted to compare the cholesterol removal rate between the method of the previous invention and the method of the present invention.

(1) Preparation of Sample ■ Sample by the method of the present invention (Sample 1) A sample from which cholesterol was removed was prepared in the same manner as in Example 1 using butter oil produced by New Sealant.

■ Sample prepared by the method of the earlier invention (Control 1) Using the same method as in Example 1 of the specification of the earlier invention, the sample was treated in an anhydrous state for 3 hours, and then 10 times the amount of water as fat was added for 3 hours in total. 6
A control sample was prepared by stirring for an hour. However, the same butter oil from New Sealant and the same cyclodextrin as those used in the preparation of Sample 1 were used.

■ Sample prepared by the method of the earlier invention (Control 2) Dehydrated by the same method as in Example 1 of the specification of the earlier invention.
A control sample was prepared by adding 10 times the amount of water to the amount of fat and oil and stirring for 3 hours, for a total of 6 hours. However, the same cyclodextrin as that used in the preparation of Sample 1 was used, and the butter was used as it was without dehydrating it.

(2) Test method The water content of butter oil was measured according to the method established by the Japan Oil Chemists' Association (edited by the Japan Oil Chemists' Association, "Standard Oil and Fat Analysis Test Method", 1986 edition).

The moisture content of butter is determined by the Ministry of Health and Welfare Ordinance (December 27, 1952).
Ministry of Health, Labor and Welfare Ordinance No. 52. Measured in accordance with the "Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products").

The cholesterol content of butter oil and butter was measured by the method established by the Japan Society of Food Industry (edited by Japan Society of Food Industry, "Food Analysis", page 571, published by Korin, 1982, gas chromatography method).

The percentage difference between the cholesterol content of each sample after treatment with respect to the cholesterol content of each animal fat and oil before treatment was calculated, the cholesterol removal rate was determined, and the method of the previous invention and the method of the present invention were compared.

(3) Test results The water and cholesterol contents of the butter oil used in this test were O, 1% and 234 mg/100, respectively.
g, and the moisture and cholesterol contents of the butter were 15.5% and 195 mg/100 g, respectively.

Also sample 1. The cholesterol content of Control 1 and Control 2 was 17.4 mg/100 g and 221 mg/100 g, respectively.
100g and 145mg/100g, and the respective cholesterol removal rates were 92.6%, 9.4% and 25%.
．． At 6%.

It has been demonstrated that the method of the invention can remove more than 90% of cholesterol in a single operation. This cholesterol removal rate is about 9.85 times the removal rate in Control 1 and 3.65 times the removal rate in Control 2, and the method of the present invention is 1/2 shorter than the method of the previous invention. It showed a significantly better cholesterol removal rate in hours.

[Test Example 21 This test was conducted to determine the appropriate amount of cyclodextrin-containing liquid to be added to animal fats and oils.

(1) Preparation of Samples Samples were prepared in the same manner as in Example 1, except that the amount of the cyclodextrin-containing liquid added was changed to 2.3.5 and 8 parts of L per 1 part of fat and oil. The butter oil used was the same as that used in Test Example 1.

(2) Test method The same method as Test Example 1 was used.

(3) Test results As a result of this test, the cholesterol content of each sample was 81.2.25.0.23.0.23.0 and 22.
．． 8mg/l 00g, and the removal rate is 65.
3%, 89.9%, 90.2%, 90.2% and 92.
It was 6%. From this result, when mixing with 1 part of oil/fat/adding 2 parts or more of clodextrin-containing liquid, a cholesterol removal rate of more than 90% can be obtained, and even if it is more than that, the cholesterol removal rate is significantly improved. It turned out that it wasn't. Therefore, the addition amount of the cyclodextrin-containing liquid to 1 part of oil or fat is sufficient to be 2 to 8 parts.

[Test Example 3] This test was conducted to investigate the relationship between the stirring time of a mixed liquid of oil and fat and a liquid containing 7 clodextrin and the cholesterol removal rate.

(1) Sample preparation stirring time 30.60.120.180.210.24
A sample was prepared in the same manner as in Example 1, except that the time was changed to 0.360 minutes.

(2) Test method The cholesterol content of each sample was determined by the same method as Test Example 1, and the cholesterol removal rate was calculated. The butter oil used was the same as that used in Test Example 1.

3) The cholesterol content of each sample after processing the test results is 23
26.136.8.82.5.230.22.5.22
．． 0 and 21.7mg/l 00g, and the removal rates are 0.5.41.5.647.90.2.90.4, respectively.
．． They were 90.6 and 90.7%. From the above results, it was found that the cholesterol removal rate was rapidly improved up to a stirring time of 120 minutes, but after 180 minutes or more, either significant improvement or no improvement was observed. Therefore, a stirring time of 180 to 240 minutes is sufficient.

[Test Example 41 This test was conducted to investigate the relationship between the temperature of the cholesterol removal operation and the removal rate.

(1) Preparation of sample according to the same method as in Example 1. t; The temperature of stock and heating was 40, 45, 50 and 60°C.

The butter oil used was the same as that used in Test Example 1.

(2) Test method The cholesterol removal rate of each sample was determined by the same method as Test Example 1.

(3) Test results The concentration of noclodegistrin was 1.2.3.4.5 and 1.
A sample was prepared in the same manner as in Example 1 except that the concentration was changed to 0%. The butter oil used was the same as that used in Test Example 1.

(2) Test method The same method as Test Example 1 was used.

(3) Test results The cholesterol removal rate was over 90% for all samples, but no improvement in the cholesterol removal rate was observed even when the concentration exceeded 4%, so the concentration of the cyclodextrin-containing liquid was 4%. % or less, preferably 2 to 4%.

Example 1 10 kg of butter oil produced by New Sealant and 50 kg of a cyclodextrin-containing liquid prepared by dissolving cyclodextrin (manufactured by Nihon Shokuhin Kako Co., Ltd.) in sterilized water at a concentration of 2.5% were mixed. After stirring this mixture for 180 minutes while maintaining the temperature at 38°C, most of the aqueous phase was removed by decantation, and the resulting oil phase was washed three times with 20 kg of hot water each time, and then Centrifuge (Westfalia)
The aqueous phase was separated using a separator (manufactured by Separator Co., Ltd.) to obtain about 9 kg of cholesterol-free butter oil. When the obtained butter oil was measured using the same method as in Test Example 1, the cholesterol removal rate was approximately 90%.

Example 2 10 kg of commercially available butter and 30 kg of a cyclodextrin-containing solution prepared by dissolving 7 clodextrin (manufactured by Nihon Shokuhin Kako Co., Ltd.) in sterilized water at a concentration of 3.0% were mixed, and the mixture was heated at 40°C while passing nitrogen gas. The mixture was stirred for 200 minutes, then most of the aqueous phase was removed by decantation, and the resulting oil phase was washed three times with 920 kg (1) warm water and then centrifuged ( The aqueous phase was separated using a Westfalia Separator (manufactured by Westfalia Separator), and this series of operations was repeated twice to obtain about 9 kg of butter oil from which substantially all the cholesterol had been removed. The cholesterol removal rate of the obtained butter oil was measured using the same method as in Test Example 1, and was found to be approximately 100%.

Example 3 Commercially available lard lokg and 40 kg of a cyclodextrin-containing solution prepared by dissolving cyclodextrin (manufactured by Dainippon Pharmaceutical Co., Ltd.) in sterilized water at a concentration of 20% were mixed and stirred for 240 minutes while maintaining the temperature at 42°C. Thereafter, most of the aqueous phase was removed by decantation, and the resulting oil phase was
The mixture was washed three times with 0 kg of warm water, and then the aqueous phase was separated using a centrifuge (manufactured by West Faria Separator) to obtain about 9 kg of cholesterol-free lard.

As a result of measuring the obtained lard using the same method as in Test Example 1, the cholesterol removal rate was approximately 95%.

Example 4 10 kg of commercially available milk was mixed with 80 kg of a clodextrin-containing solution prepared by dissolving clodextrin (manufactured by Dainippon Pharmaceutical Co., Ltd.) in sterilized water at a concentration of 4.0% and maintained at 40°C for 180 minutes. Stirred. Most of the aqueous phase was removed from the resulting reaction mixture by decanting, and the resulting oil phase was washed three times with 20 kg of hot water each time, and then centrifuged (manufactured by West Falia Separators). The aqueous phase was separated to obtain about 9 kg of beef tallow from which cholesterol had been removed. The cholesterol removal rate of the obtained beef tallow was about 98%.

Example 5 8.07 kg of butter oil with a cholesterol removal rate of 90% obtained by the same method as Example 1 and 0.16 kg of salt
1.74 kg of sterilized skimmed milk dissolved in it, and -0.03 kg of natural butter flakes extracted from butter,
The mixture was emulsified and then kneaded using a closed scraping sterilization/cooling device (manufactured by Schrader) to obtain about 10 kg of a butter-like low-cholesterol fat product.

Effect of the invention The effects achieved by the present invention are as follows.

(1) More than 90% of cholesterol can be removed in one operation.

(2) A high cholesterol removal rate can be obtained with simple operation and short processing time.

(3) The flavor does not change before and after the treatment.

Dejunin Morinaga Milk Industry Co., Ltd.

Claims (1)

[Scope of Claims] [1] A method for removing cholesterol from animal fats and oils, characterized by: a) mixing animal fats and oils with an aqueous solution containing cyclodextrin; b) adding the resulting mixture to the fats and oils. Stir while maintaining the temperature as low as possible above the melting point; c) recover the oil phase from the mixture; d) repeat the following steps as necessary; b) remove the oil recovered in the previous step. Mixing the cyclodextrin-containing liquid with the phase again, b) stirring the resulting mixed liquid while maintaining it at a temperature as low as possible above the melting point of the fat, and c) recovering the oil phase from the mixed liquid. [2] further washing the recovered oil phase with warm water;
A method according to claim 1, characterized in that: [3] a) Mix animal fat and oil with an aqueous solution containing cyclodextrin, b) Stir the resulting mixture while maintaining the temperature as low as possible above the melting point of the fat, c) From the mixture d) repeating the following steps as necessary; a) mixing the cyclodextrin-containing liquid again with the oil phase collected in the previous step; and b) adding the resulting mixture to the oil and fat. c) recovering the oil phase from the mixture, whereby at least 90% (by weight) of the cholesterol contained in the fat has been removed. Cholesterol fat. [4] a) Mix animal oil and fat and a cyclodextrin-containing aqueous solution, b) Stir the resulting mixture while maintaining the temperature as low as possible above the melting point of the oil, c) From the mixture d) repeating the following steps as necessary; a) mixing the cyclodextrin-containing liquid again with the oil phase collected in the previous step; and b) adding the resulting mixture to the oil and fat. c) collecting the oil phase from the mixed liquid, and e) adding a water-soluble component to the collected oil phase and emulsifying and/or kneading it. A method for producing a low-cholesterol oil and fat product characterized by: