Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Relationship between Deodorizing Condition and Production of Trans Fatty Acids in Soybean Oil

대두유의 탈취조건과 trans 지방산 생성의 상관관계

  • Kim, Duk-Sook (Dept. of Food Science and Technology, Seoil College) ;
  • Lee, Keun-Bo (Dept. of Food Science and Technology, Seoil College)
  • Published : 2006.04.30
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Abstract

Soybean oil (SBO) was carried out deodorization at 4 factors as controlled maximum deodorizing temperature (DT), vacuum degree (VD), cycle time (CT) and treating amount of stripping steam (TASS). The results were as follows, acid value (AV), peroxide value (PV) and trans fatty acid content (TFAC) in produced deodorized SBO. Obtained deodorized SBO at high DT had the lower AV, PV, but TFAC was increased relatively. A suitable level of VD and TASS was 4.0 torr and 2.0%(w/w), than the longer CT was appeared a superior quality level. As a result, the best deodorizing conditions in SBO for lower TFAC were maximum DT; $235^{\circ}C$, VD;4.0torr, CT; $14{\sim}15min$ and TASS; 2.0% (w/w). Deodorizing conditions for lower TFAC in deodorizing of SBO was the major factor, more than lower DT was difficult because of the others quality factors.

대두유의 탈취과정에서 탈취온도, 진공도, cycle time 및 stripping steam 주입량의 4대 요소를 조정하여 탈취를 행한 후 탈취유의 산가, 과산화물가 및 trans 지방산 함량을 측정한 결과는 다음과 같았다. 즉, 탈취온도가 높을수록 AV, POV는 하락하였으나 trans 지방산 함량이 비례적으로 증가하였다. 진공도는 4torr 수준이 적정하였으며, CT는 길어질수록 효과가 우수하였다. SS주입량은 2.0%(w/w) 수준이 가장 적절한 조건이었다. 이러한 결과를 종합적으로 볼 때, 대두유에서 trans 지방산 함량을 상대적으로 낮게 할 수 있는 탈취조건은 최고 탈취온도 $235^{\circ}C$, 진공도 4torr, CT $14{\sim}15$분 및 SS주입량 2.0%(w/w)내외의 조건에서 trans 지방산 함량 0.31% 내외의 우수한 탈취유의 생산이 가능하였다. 결과적으로 탈취과정에서 trans 지방산 생성량을 극소화하기 위하여는 탈취온도가 가장 중요하였는데, AV, POV 등 다른 품질 요인들을 동시에 고려할 때, 더 이상의 탈취온도 하락은 어려운 것으로 판단된다.

Keywords

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