JP2007174988A - Plastic oil-and-fat composition (hard stock) and method for producing plasticity oil and fat food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a plastic oil and fat composition for margarine, shortening and filling, containing no transisomer, having as the raw material, natural solid fat, its separated oil, and extremely hardened oil of edible oil and fat, excellent in quality, and causing no quality change in preservation, and to provide a method for producing plastic oil and fat food. <P>SOLUTION: This plastic oil and fat composition is obtained by mixing 15-80 wt.% of nonselective interesterified oil (high melting point part) with 85-20 wt.% of oil and fat (middle melting point part) having 13-55 wt.% of PPO+POP, and PPO/POP>1. It is preferable that the high melting point part has 25-40 wt.% of 12C saturated fatty acid, and the middle melting point part has 25-50 wt.% of PPO+POP. The mixing ratio of the high melting point part to the middle melting point part is preferably 20-80 wt.%/80-20 wt.%, and the middle melting point part contains 0.5-3 wt.% of ≥22C saturated fatty acid. Plastic oil and fat food is produced by mixing liquid oil with the plastic oil and fat composition. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a plastic fat composition (hard stock) and a method for producing a plastic fat food using the same.

Conventionally, plastic oils and fats such as margarine, shortening, filling, etc., have been used fats and oils formulated with hardened oil and liquid oil that is liquid at room temperature. However, in recent years, there has been a demand for a plastic fat composition in which the amount of trans isomer contained in the hardened oil is reduced or not contained. In general, solid oils and fats that do not contain trans isomers include extremely hardened oils of palm oil and edible oils and fats, but the quality as plastic oils and fats such as the occurrence of graining, lack of plasticity, and deterioration of mouthfeel are inferior, Plastic oil and fat foods using these products cannot provide plastic fat and oil foods (margarine, shortening, filling, etc.) with quality that is satisfactory in the general market.

In the prior art, as a non-trans plastic fat, non-selective transesterification of a liquid oil and palm oil-derived fat and oil and a mixed oil of lauric fat (Patent Document 1), In addition, a method for producing a plastic oil and fat characterized by non-selective transesterification of a liquid oil and behenic acid or an ester thereof, or an oil and fat containing them and an oil and fat derived from palm oil and a mixed oil of lauric oil and fat (Patent Document 2) ) However, since the fat composition is obtained by transesterification once, the ratio of the high melting point triglyceride and the medium melting point triglyceride is determined by the composition of the fat, and it is used in margarine, shortening, and filling using general hardened oil. The quality cannot be adjusted by adjusting the blending ratio of such high melting point parts and medium melting point parts, and appropriate blending of both required from the physical properties cannot be performed. Further, since the fatty acid species contained in the transesterified oil is dispersed in the triglyceride, the triglyceride content effective for the quality of the plastic fat becomes low, and good quality cannot be obtained.
Japanese Patent Laid-Open No. 09-241672 JP 09-241673 A

The problem to be solved by the present invention is that plastic fats and oils, which contain natural solid fats and their fractionated oils, and extremely hardened oils of edible fats and oils that contain little trans isomers, have good quality and have no change in quality during storage. It is to develop a composition.

As a result of intensive investigations for solving these problems, the present inventors have found that saturated fatty acids having 12 to 10 carbon atoms are 15 to 40% by weight and saturated fatty acids having 16 to 18 carbon atoms. Non-selective transesterification oil (high melting part) containing 30-80% by weight Non-selective transesterification oil (medium melting point part) with 15-80% by weight, PPO + POP 13-55% by weight, PPO / POP> 1 ) Is used to produce a plastic oil and fat food (margarine, shortening, filling, etc.) with good quality and no quality change during storage. It came to be completed.

That is, the present invention
(1) Non-selective transesterified oil containing 15 to 40% by weight of saturated fatty acid having 12 carbon atoms and 30 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms (high melting point parts) A plastic fat composition obtained by mixing 85 to 20% by weight of a fat (medium melting point part) having 15 to 80% by weight, 13 to 55% by weight of PPO + POP, and PPO / POP> 1.
(2) A plastic oil / fat composition in which the saturated fatty acid having 12 carbon atoms in the high melting point part described in (1) is preferably 25 to 40% by weight, and the medium melting point part is preferably PPO + POP 25 to 50% by weight.
(3) A plastic fat composition wherein the blending ratio of the high melting point part and the medium / high melting point part described in (1) is desirably 20 to 80% by weight / 80 to 20% by weight.
(4) A plastic fat composition, wherein the medium / high melting point part described in (1) contains 0.5 to 3% by weight of a saturated fatty acid having 22 or more carbon atoms.
(5) A method for producing a plastic fat food comprising a liquid oil blended with the plastic fat composition according to (1).
It is.

As described above, by using the plastic fat composition according to the present invention, it is possible to produce a plastic fat food having good quality, no quality change during storage, and no trans isomer.

The plastic fat and oil food in the present invention refers to confectionery, bread margarine, shortening, confectionery filling, household margarine, household fat spread, and the like.

In this invention, as fats and oils containing a saturated fatty acid having 12 carbon atoms in the high melting point part, for example, palm oil, palm kernel oil or fractionated oil thereof, extremely hardened oil, and these blended oils, from 16 carbon atoms As fats and oils containing saturated fatty acids having 18 carbon atoms, for example, edible fats and oils with low unsaturated acids such as palm oil, pork oil, beef tallow or fractionated oils thereof, extremely hardened oils, and blended oils that are naturally rich in saturated acids. Is mentioned.

The high melting point part contains 15 to 40% by weight of saturated fatty acid having 12 carbon atoms and 30 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms using the above-mentioned raw material oil. And fat obtained by non-selective transesterification. Preferably, the saturated fatty acid having 12 carbon atoms is 25 to 40% by weight. When the saturated fatty acid having 12 carbon atoms is less than 15% by weight, there is a problem of functional deterioration due to insufficient plasticity, and when it exceeds 40% by weight, there is a problem that storage stability is deteriorated.

Further, the intermediate melting point part is fat / oil containing 13 to 55% by weight of PPO (1,2 dipalmitoyl-3oleylglycerol) + POP (1,3 dipalmitoyl-2oleylglycerol) and PPO / POP> 1. For example, oil obtained by non-selective transesterification of palm oil, palm fractionated oil, or blended oil thereof, oil / fat obtained by fractionating non-selective transesterified oil, and further mixing them to obtain a medium melting point part I can do it. When PPO + POP is less than 13% by weight, the storage stability is deteriorated, and when it is 55% by weight, the functionality is deteriorated due to insufficient plasticity. In addition, the fractionation method of non-selective transesterification oil is not specifically limited, such as wet fractionation using solvents, such as hexane and acetone, or dry fractionation without using a solvent.

Non-selective transesterification can be carried out by either a method using a metal catalyst such as sodium methylate or a method using an enzyme catalyst having non-selective transesterification activity.

The blending ratio of the high melting point part and the medium melting point part is 15 to 80% by weight / 85 to 20% by weight, preferably 20 to 80% by weight / 80 to 20% by weight. These blending ratios can be adjusted according to the quality and the count structure required for the required foods using plastic fats and oils. When the high melting point part is less than 15% by weight, the heat resistance of the food using plastic fat becomes insufficient, and when the middle melting point part is less than 20% by weight, the problem of deterioration of plasticity occurs.

In the present invention, it is preferable that 0.5 to 3% by weight of a saturated fatty acid having 22 or more carbon atoms is contained in the medium melting point part. The saturated fatty acid having 22 or more carbon atoms introduced into the plastic fat composition can be made from extremely hardened oil, fatty acid ester, or the like such as high-elsic rapeseed oil or fish oil. By blending these into raw materials for non-selective transesterified oil and performing non-selective transesterification, saturated fatty acids having 22 or more carbon atoms can be uniformly introduced into triglycerides. It is possible to suppress changes over time such as the occurrence of graining when food is stored. When the saturated fatty acid having 22 or more carbon atoms is less than 0.5% by weight, the effect of suppressing changes with time such as graining is difficult to be seen, and when it exceeds 3% by weight, the mouthfeel of the plastic oil or fat tends to deteriorate. is there.

A plastic fat / oil food is produced from a fat / oil prepared by mixing 15 to 80% by weight of a plastic fat / oil composition obtained by mixing a high melting point part and a medium melting point part and 85 to 20% by weight of liquid oil which is liquid at room temperature. At this time, depending on the required quality, some of the liquid oil may be mixed with other solid fats with low trans acid content (palm oil, palm kernel oil, palm oil, shea fat, monkey fat, lippe fat, these Fractionated oil or slightly hydrogenated hardened oil, etc.) can be blended.

Examples of plastic fat and oil foods using these fats and oils include confectionery, bread margarine, shortening, confectionery filling, household margarine, household fat spread, and the like. These can be produced by a general method, but the typical method of margarine is described. First, an oil phase part containing a lipophilic emulsifier and a water phase part to which skim milk powder, salt and sugar are added are heated and mixed. To pre-emulsify. After preliminary emulsification, a water-in-oil emulsion can be produced by cooling a combinator, perfector, compressor, etc., and a mixer.

Examples of the lipophilic emulsifier include HLB 1-8 emulsifiers among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and any of these in the present invention. May be used.

Examples and Comparative Examples will be illustrated below to further clarify the effects of this discovery, but these are merely examples and the present invention is not particularly limited.

<Adjustment of high melting point part 1>
80 parts of palm kernel oil (iodine number 17) and 20 parts of palm double olein (iodine number 61) were mixed, sodium methylate was used as a catalyst, 0.3% was added to the mixed oil, 80 ° C., degree of vacuum 40 Torr. After 40 minutes of non-selective transesterification, it was washed with water, dehydrated, hydrogenated to an iodine value of 0.5 and purified to obtain a transesterified and hardened oil. This fat was used as the high melting point part 1, and the content of saturated fatty acids having 12 carbon atoms was 38% by weight, and the content of saturated fatty acids having 16 to 18 carbon atoms was 43%.

<Adjustment of high melting point part 2>
65 parts of palm kernel oil (iodine number 17) and 35 parts of palm double olein (iodine number 61) were mixed, and after non-selective transesterification under the same conditions as in the high melting point part 1 using sodium methylate as a catalyst, water washing After dehydration and hydrogenation to an iodine value of 0.5, purification was performed to obtain a transesterified and hardened oil. This fat was used as the high melting point part 2, and the content of saturated fatty acids having 12 carbon atoms was 32%, and the content of saturated fatty acids having 16 to 18 carbon atoms was 52%.

<3 adjustments of high melting point parts>
35 parts of palm kernel oil (iodine number 17) and 65 parts of palm double olein (iodine number 61) are mixed, and after non-selective transesterification under the same conditions as in the high melting point part 1 using sodium methylate as a catalyst, water washing After dehydration and hydrogenation to an iodine value of 0.5, purification was performed to obtain a transesterified and hardened oil. This fat was used as the high melting point part 3, and the content of saturated fatty acids having 12 carbon atoms was 17%, and the content of saturated fatty acids having 16 to 18 carbon atoms was 74%.

<Adjustment of medium melting point part 1>
66 parts of palm stearin (iodine number 31), 31 parts of palm oil (iodine number 52) and 3 parts of high erucin rapeseed extremely hardened oil are mixed and non-selective transesterification using sodium methylate as a catalyst under the same conditions as high melting point part 1 , Washed with water, dehydrated and purified to obtain a transesterified oil. This transesterified oil was used as the intermediate melting point part 1, PPO + POP was 26% by weight, and saturated fatty acid having 22 or more carbon atoms was 1.4% by weight.

<Two adjustments for medium melting point parts>
After mixing 66 parts of palm stearin (iodine number 31) and 34 parts of palm oil (iodine number 52), non-selective transesterification was carried out under the same conditions as in high melting point part 1 using sodium methylate as a catalyst, followed by washing with water and dehydration. And purified to obtain a transesterified oil. This transesterified oil was made into the intermediate melting point part 2, and PPO + POP was 29 weight%.

<Adjustment of medium melting point part 3>
Non-selective transesterification was carried out on palm stearin (iodine value 31) using sodium methylate as a catalyst under the same conditions as in high melting point part 1, and then washed with water and dehydrated. This fat was fractionated into a liquid fraction (yield 55.7%, iodine value 47.5) and a crystalline fraction (yield 44.3%, iodine value 10.8) by acetone fractionation. Further, this liquid fraction was fractionated by acetone fractionation into a liquid fraction (yield 19.4%, iodine value 60.4) and a crystal fraction (yield 36.3%, iodine value 38.8). . This crystal fraction was designated as medium melting point part 3, and the PPO + POP content was 56% by weight.

<Adjustment of the medium melting point part 4>
Non-selective transesterification was carried out on palm double olein (iodine value 67) using sodium methylate as a catalyst under the same conditions as in high melting point part 1, followed by washing with water, dehydration and purification. This transesterified oil was used as the intermediate melting point part 4, and the PPO + POP content was 14% by weight.

<Adjustment of high melting point part 4>
After 90 parts of palm kernel oil (iodine number 17) and 10 parts of palm double olein (iodine number 61) were mixed, non-selective transesterification was carried out under the same conditions as in the high melting point part 1 using sodium methylate as a catalyst, followed by washing with water. After dehydration and hydrogenation to an iodine value of 0.5, purification was performed to obtain a transesterified and hardened oil. This fat was used as the high melting point part 4, and the content of saturated fatty acids having 12 carbon atoms was 43%, and the content of saturated fatty acids having 16 to 18 carbon atoms was 36%.

<Adjustment of high melting point part 5>
25 parts of palm kernel oil (iodine number 17) and 75 parts of palm double olein (iodine number 61) were mixed and subjected to non-selective transesterification using sodium methylate as a catalyst under the same conditions as in the high melting point part 1, followed by washing with water. After dehydration and hydrogenation to an iodine value of 0.5, purification was performed to obtain a transesterified and hardened oil. This fat was used as the high melting point part 5. The content of the saturated fatty acid having 12 carbon atoms was 12%, and the content of the saturated fatty acid having 16 to 18 carbon atoms was 82%.

<Adjustment of the medium melting point part 5>
Palm olein (iodine number 56) was fractionated into a liquid fraction and a crystalline fraction (yield 38.5%, iodine number 34.8) by acetone fractionation. This crystal fraction was designated as a medium melting point part 5 and had a PPO + POP content of 55% by weight and PPO / POP = 0.18.

<Adjustment of medium melting point part 6>
After 80 parts of palm double olein (iodine number 67) and 20 parts of rapeseed oil (iodine number 115) were mixed and subjected to non-selective transesterification using sodium methylate as a catalyst, the mixture was washed with water, dehydrated and purified. This transesterified oil was designated as the middle melting point part 6 and the PPO + POP content was 11% by weight.

<Examples 1-6 and Comparative Examples 1-4>
A mixture of high melting point parts 1-5 and medium melting point parts 1-6 in the ratio shown in Table 1 is used as an oil phase, water is used for the water phase, oil phase: water phase = 80: 20, and stearic acid is used as the emulsifier. Margarine was produced by adding 0.3% by weight of monoglyceride and lecithin, respectively. The lower part of Table 1 shows the PPO + POP content, the content of saturated fatty acids having 22 or more carbon atoms, and the PPO / POP ratio. Further, Table 2 shows the bread-making property, the hardness change during storage, and the graining test results.

The bread-making property was evaluated as to whether or not it had good dispersibility when kneading margarine into bread dough at a product temperature of 25 ° C.
Judgment result: ◎ Dispersed in a short time and very good ○ Good × Dispersion takes time and poor

The change in hardness over time was evaluated by measuring the hardness at 5 ° C. by storing margarine at 5 ° C., measuring the hardness at 5 ° C. one week and one month after the start of storage. Measuring instrument: rheometer (manufactured by Fudo Kogyo Co., Ltd.), plunger diameter 1 cm, table raising speed 5 cm / min.
Judgment result: ◎ very good (less than 200 g) ○ good (200 or more and less than 500 g)
× Defect (500g or more)

The graining test was evaluated at 5 ° C storage.
Judgment result: ◎ very good (no occurrence in 3 months) ○ good (occurrence after 2 months)
× Bad (occurs after 1 month)

The plastic fat composition according to the present invention also showed good quality in applications such as confectionery, bread margarine, shortening, confectionery filling, household margarine, and household fat spread.

As described above, by using the plastic fat composition according to the present invention, a good quality plastic fat food can be produced. Moreover, by using the plastic fat composition according to the present invention, it is possible to produce a good quality plastic fat food with reduced trans isomer content.

Claims (5)

15 to 40% by weight of saturated fatty acids having 12 carbon atoms, 15 to 15% of non-selective transesterified oil (high melting point parts) containing 30 to 80% by weight of saturated fatty acids having 16 to 18 carbon atoms A plastic oil / fat composition obtained by mixing 85% to 20% by weight of oil / fat (medium melting point part) having 80% by weight, 13 to 55% by weight of PPO + POP, and PPO / POP> 1.
(PPO: 1,2 dipalmitoyl-3 oleylglycerol, POP: 1,3 dipalmitoyl-2 oleylglycerol) 2. The plastic fat composition according to claim 1, wherein the saturated fatty acid having 12 carbon atoms of the high melting point part is 25 to 40% by weight and the PPO + POP of the medium melting point part is 25 to 50% by weight. 3. The plastic fat composition according to claim 1, wherein the blending ratio of the high melting point part and the medium melting point part is 20 to 80% by weight / 80 to 20% by weight. The plastic fat composition according to claim 1, 2, or 3, wherein the middle melting point part contains 0.5 to 3% by weight of a saturated fatty acid having 22 or more carbon atoms. The manufacturing method of the plastic fat food formed by mix | blending liquid oil with a plastic fat composition.