METHOD FOR THE PRODUCTION OF EDIBLE OIL HAVING RICH AND DEEP BUTTERY FALVOR WITH VERY LOW CONTENT OF TRANS FATTY ACID AND EDIBLE OIL PREPARED BY THE SAME

摘要

A method of manufacturing edible oil having a sweet and rich buttery flavor and low content of trans fatty acid is provided to obtain edible oil having no off-flavor and useful as alternative oil of hydrogenated vegetable oil. During the purifying process of edible oil, edible oil is deodorized with water vapor under reduced pressure and then hydrogenated in the presence of a catalyst. Prior to deodorizing process of the edible oil, the edible oil is treated with one or more processes of degumming, deacidifying and decolorizing. The hydrogenation process contains pouring hydrogen gas at a pressure of 0.25 to 2.5kg/cm^3 when the reaction temperature reaches 100 to 290deg.C by heating under reduced pressure while agitating at 50 to 700rpm in the presence of a catalyst and reacting the mixture at the same temperature for 7 to 90min while agitating at the same rpm. The edible oil is selected from the group consisting of soybean oil, corn germ oil, cotton seed oil, sesame oil, perilla oil, canola oil, sun flower seed oil, rice bran oil, olive oil, rape seed oil, antioxidant-containing oil, low-linolenic acid soybean oil and its mixed oil. The catalyst is selected from the group consisting of a selective or non-selective nickel catalyst, copper catalyst, platinum catalyst, palladium catalyst and ruthenium catalyst.