JP6894999B1 - Plastic fat and oil composition and its manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic fat / oil composition having good plasticity in a wide temperature range and excellent temperature stability. SOLUTION: Oils and fats that are liquid at 20 ° C. are extremely hardened to 70% by mass or more, a specific polyglycerin fatty acid ester is 5 to 30% by mass, or a specific polyglycerin fatty acid ester is 3 to 12% by mass. A plastic oil / fat composition using liquid oil as a main raw material can be produced by blending 2 to 10% by mass of oil and / or wax, completely melting the mixture, and then quenching and kneading. [Selection diagram] Fig. 1

Description

The present invention relates to a plastic fat / oil composition having good plasticity in a wide temperature range and excellent temperature stability without using palm oil as a main raw material.

The plastic fat and oil composition is required to have preferable hardness and good processing suitability, and has a partially hydrogenated fat and oil obtained by hydrogenating natural animal and vegetable fats and oils as a part of the raw material fats and oils, and high melting points of beef tallow, lard, palm oil and the like. Medium melting point oils and fats are used. The partially hydrogenated fats and oils include trans fatty acids produced by isomerization of highly unsaturated fatty acids during the hydrogenation treatment. Trans fatty acids are said to increase the amount of LDL in the blood and increase the risk of cardiovascular disease. Therefore, a plastic fat / oil composition containing no trans fatty acid is required.

Palm oil, which is a fat with a medium melting point (melting point of 30 to 40 ° C), gives shape retention to the plastic fat and oil composition containing the oil and fat, but if a large amount is blended, it gradually changes to hard during storage and coarse crystals are formed. It is known that it melts easily at high temperatures and cannot obtain sufficient plasticity. Therefore, a transesterified oil obtained by modifying a mixed oil containing palm oil by a transesterification reaction is used in a plastic fat / oil composition (Patent Document 1), or is specified as a modifier for plastic fats and oils using palm oil. Improvements have been made by using a triglyceride composed of the saturated fatty acid of (Patent Document 2).

On the other hand, in order to produce a plastic fat and oil composition containing a larger amount of animal and vegetable fats and oils containing no trans fatty acid instead of the partially hydrogenated fats and oils, it has been proposed to add a specific emulsifier to impart favorable physical properties.
For example, a polyglycerin fatty acid ester having an esterification rate of 40% or more and a molar ratio of each fatty acid in the constituent fatty acids in a specific range, and a margarine containing 30% or more of fats and oils that are liquid at 20 ° C. And shortening (Patent Document 3) are known.

Further, a polyglycerin fatty acid ester having an esterification rate of 60% or more, an average degree of polymerization of polyglycerin of 4 or more, and a specific range of carbon numbers and contents of saturated fatty acids in the constituent fatty acids was used. A plastic fat / oil composition containing 30% or more of a fat / oil that is liquid at 20 ° C. (Patent Document 4) is known, and it has been shown that the hardness and plasticity of the plastic fat / oil composition produced in Examples have been improved. There is.

Japanese Unexamined Patent Publication No. 2010-11799 International Release 2010/119781 Japanese Patent No. 4724094 Japanese Unexamined Patent Publication No. 2013-10975

Palm oil is widely used as a raw material for plastic fat compositions. For example, a mixed oil containing palm oil is modified by a transesterification reaction and used in a plastic fat / oil composition (Patent Document 1), or a triglyceride composed of a specific saturated fatty acid with respect to palm oil is used as a modifier. , Plastic fat and oil compositions are prepared (Patent Document 2). In the first place, palm oil contains not only 45% by mass or more of saturated fatty acids, but also 3-monochromelopropane-1,2-diol (3-monochromelopropane-1,2-diol). 3-MCPD) fatty acid esters and glycidol fatty acid esters are also included. Unlike trans fatty acids, saturated fatty acids, 3-MCPD fatty acid esters, and glycidol fatty acid esters have not been reported to cause health problems in humans, but it has been pointed out that there are nutritional problems when taken in large amounts. In line with recent health consciousness, the use of oils and fats that can be ingested with greater peace of mind is required, and with the development of oil palm plantations, which are the raw material for palm oil, environmental problems such as deforestation and greenhouse gas emissions are required. Therefore, there is a tendency to refrain from using palm oil.

In order to produce a plastic fat and oil composition containing a larger amount of animal and vegetable fats and oils containing no trans fatty acid, it has been proposed to add a specific emulsifier to impart favorable physical properties. The shortening is very soft as compared with the conventional plastic fat composition. Further, Patent Document 4 shows that the hardness and plasticity of the plastic fat and oil compositions produced in the examples were improved, but all the plastic fat and oil compositions were prepared with only fats and oils that were liquid at 20 ° C. It is not described that palm oil, which is solid at 20 ° C., is contained in an amount of 30% or more, and that the hardness and plasticity of the plastic fat / oil composition are similarly improved even if palm oil is not contained.

An object of the present invention is to provide a plastic fat / oil composition having good plasticity in a wide temperature range and having very suitable physical properties in terms of workability without using palm oil as a main raw material.

As a result of conducting research to solve the above problems, the present inventor completely blends 5 to 30% by mass of a specific polyglycerin fatty acid ester with 70% by mass or more of fats and oils that are liquid at 20 ° C. We have found that by quenching and kneading after melting, a plastic fat and oil composition having good plasticity in a wide temperature range and improved temperature stability can be obtained from fats and oils that are liquid at 20 ° C. It came to be completed.
As a result of diligent studies on whether the amount of emulsifier added could be reduced, 3 to 12% by mass of polyglycerin fatty acid ester and 2 of extremely hydrogenated oil and / or wax were added to 70% by mass or more of fats and oils that were liquid at 20 ° C. By blending 10% by mass, completely melting, and then quenching and kneading, even if the amount of emulsifier is small, the plasticity is good in a wide temperature range from fats and oils that are liquid at 20 ° C, and the temperature is stable. We have found that a plastic oil / fat composition having improved properties can be obtained, and have completed the present invention.
Both of the plastic fats and oils compositions of the present invention have excellent physical properties as plastic fats and oils without using palm oil as a main raw material.

The present invention relates to the following plastic fat and oil compositions (1) to (3).
(1) 70% by mass or more of fats and oils that are liquid at 20 ° C., 5 to 30% by mass of (A) polyglycerin fatty acid ester, or 3 to 12% by mass of (B) polyglycerin fatty acid ester, and extremely hydrogenated oil and / Or a plastic fat composition containing 2 to 10% by mass of wax and a total of 6% by mass or more of polyglycerin fatty acid ester and extremely hydrogenated oil and / or wax.
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids.
The plastic fat-and-fat composition contains saturated fatty acids having 16 or more carbon atoms in an amount of 40% by mass or less based on the mass of all constituent fatty acids of the plastic fat-and-fat composition, and is stored at 10 ° C. and 30 ° C. in dynamic viscoelasticity measurement. The plastic fat and oil composition according to the above (1), wherein the difference in the numerical values of the common logarithm of the elastic modulus is less than 1.0. (2) The plastic fat and oil composition is for food. Composition.
(3) The plastic fat / oil composition according to (1) above, wherein the plastic fat / oil composition is for cosmetics or industrial use.

The present invention relates to the following method (4) for producing a plastic oil / fat composition.
(4) 5 to 30% by mass of (A) polyglycerin fatty acid ester or 3 to 12% by mass of (B) polyglycerin fatty acid ester and extremely hydrogenated oil and 70% by mass or more of fats and oils that are liquid at 20 ° C. / Or a mixture containing 2 to 10% by mass of wax and a total of 6% by mass or more of polyglycerin fatty acid ester and extremely hydrogenated oil and / or wax is mixed, heated and melted, and then rapidly cooled and kneaded. , A method of producing a plastic fat composition,
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids.
It contains 40% by mass or less of saturated fatty acids having 16 or more carbon atoms with respect to the mass of all constituent fatty acids of the plastic fat and oil composition, and has a common logarithm of storage elastic modulus of 10 ° C. and 30 ° C. in dynamic viscoelasticity measurement. A method for producing a plastic fat composition having a numerical difference of less than 1.0.

According to the present invention, 5 to 30% by mass of a specific emulsifier is blended with respect to 70% by mass or more of an oil or fat that is liquid at 20 ° C., that is, a low melting point oil or fat (oil or fat that is liquid at room temperature), or is specified. 3 to 12% by mass of the emulsifier and 2 to 10% by mass of the extremely hydrogenated oil and / or wax, and the total of the specific emulsifier and the extremely hydrogenated oil and / or wax is 6% by mass or more. By doing so, a plastic oil / fat composition can be produced from a low melting point oil / fat by a simple operation. Even if it contains 70% by mass or more of fats and oils that are liquid at 20 ° C., the plastic fats and oils composition has good plasticity in a wide temperature range, has very suitable physical properties in terms of workability, has less oil stains, and is a food product. Can be used for use, cosmetics, and industrial use. Further, for food use, it is possible to provide a plastic fat / oil composition that melts well in the mouth.
Further, by adding an extremely hydrogenated oil and / or wax instead of a part of a specific emulsifier, the amount of the emulsifier added can be reduced, and the flavor derived from the emulsifier and the cost of the expensive emulsifier can be reduced.

_{In the plastic fat and oil composition of the present invention, the difference between the common logarithm (log 10} X) of the storage elastic modulus (Pa) at 10 ° C. and 30 ° C. in the dynamic viscoelasticity measurement is less than 1.0, preferably. It is 0.7 or less, more preferably 0.5 or less, and has a feature that there is little change in physical properties between 10 ° C and 30 ° C and it is not easily affected by temperature changes, so that workability and storage stability are very high. It is good.

_{Common logarithm (log 10} X) plot of the storage elastic modulus (Pa) of the dynamic viscoelasticity measurement results of the plastic fat composition A produced in Example 1 at each temperature. _{Common logarithm (log 10} X) plot of the storage elastic modulus (Pa) of the dynamic viscoelasticity measurement results of the plastic fat composition B produced in Example 2 at each temperature.

The plastic oil / fat composition of the present invention may be in either a form containing substantially no aqueous phase or a form containing an aqueous phase. Examples of the form that does not substantially contain the aqueous phase include shortening and the like. Shortening means that the content of water (including volatile matter) is 0.5% by mass or less. Examples of the form containing an aqueous phase include margarine and fat spread. Margarine means that the fat content in the fat composition is 80% by mass or more, and fat spread means less than 80% by mass. When the plastic oil / fat composition of the present invention is margarine or fat spread, the content of the aqueous phase is preferably 35% by mass or less.

The fats and oils that are liquid at 20 ° C. used in the plastic fats and oils composition of the present invention are not limited as long as they have a low melting point. For example, soybean oil, high oleic acid soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, cottonseed oil, grape seed oil, macadamia nut oil, Hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut oil, apricot oil, camellia oil, tea seed oil, sesame oil, olive oil, mustard oil, rice oil, wheat germ oil, borage oil, avocado oil, kaya oil, sunflower Examples thereof include oils, sunflower oils with high oleic acid, equium oils, fish oils, algae oils and fractionated fats and oils thereof. Further, synthetic fats and oils such as triethylhexanoin, isodecyl neopentane, and medium chain fatty acid triglyceride (MCT) may be used. These fats and oils may be used alone or in combination of two or more.

Oils and fats having a high content of saturated fatty acids are mostly oils and fats having a melting point of 25 ° C. or higher, such as palm oil, coconut oil, and butter, and all of the above fats and oils that are liquid at 20 ° C. are preferably used. Fats and oils containing 35% by mass or less of saturated fatty acids having 16 or more carbon atoms are preferable, 30% by mass or less is more preferable, and 25% by mass or less is further preferable.

In 100% by mass of the plastic fat / oil composition of the present invention, it is preferable to contain 70% by mass or more of fats and oils that are liquid at 20 ° C., and more preferably 80% by mass or more.
When the plastic fat / oil composition is in a form that does not substantially contain an aqueous phase, it is preferable to contain 70 to 95% by mass of fats and oils that are liquid at 20 ° C., more preferably 80 to 93% by mass.
When the plastic fat / oil composition contains an aqueous phase, it is preferable to contain 70 to 90% by mass of fats and oils that are liquid at 20 ° C.

The extremely hydrogenated oil used in the plastic oil and fat composition of the present invention is not particularly limited, and for example, soybean extremely hydrogenated oil, rapeseed extremely hydrogenated oil, hyelsin rapeseed extremely hydrogenated oil, sunflower extremely hydrogenated oil, palm extremely hydrogenated oil, and beef fat extremely hardened oil. Examples thereof include hydrogenated oil, hydrogenated pork fat, hydrogenated oil, hydrogenated oil, and hydrogenated oil. These fats and oils may be used alone or in combination of two or more. Since the extremely hydrogenated oil is a solid fat and oil of 100% saturated fatty acid, it is suitable for imparting hardness to the liquid oil, and the amount of the emulsifier polyglycerin fatty acid ester compounded can be reduced.

The wax used in the plastic oil / fat composition of the present invention is not particularly limited, and examples thereof include sunflower wax, rice wax, candelilla wax, carnauba wax, beeswax, Japan wax, and spermaceti. These waxes may be used alone or in combination of two or more. Of these, sunflower wax is preferable. Wax is suitable for imparting hardness to liquid oil, and the amount of polyglycerin fatty acid ester as an emulsifier can be reduced.

The polyglycerin fatty acid ester, which is an emulsifier blended in the plastic fat / oil composition of the present invention, contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids. As the saturated fatty acid having 16 to 18 carbon atoms, palmitic acid (16 carbon atoms) and stearic acid (18 carbon atoms) are preferable. The content of palmitic acid is preferably 20 to 40%, more preferably 27 to 37%. The content of stearic acid is preferably 60 to 80%, more preferably 63 to 73%.

The esterification rate of the polyglycerin fatty acid ester of the present invention is not limited, but is preferably 60% or more, more preferably 70% or more.
The average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester of the present invention is not limited, but is preferably 3 or more, more preferably 6 or more, further preferably 8 or more, and most preferably 10. Here, the average degree of polymerization (n) can be calculated based on the following equations (Equation 1) and (Equation 2).
Molecular weight = 74n + 18 ... (1)
Hydroxy group value = 56110 (n + 2) / molecular weight ... (2)

The polyglycerin fatty acid ester is an esterification product of polyglycerin and a fatty acid, and is produced by an esterification reaction known per se. Details of the manufacturing method are described in Patent Document 4 above.

In 100% by mass of the plastic fat / oil composition of the present invention, 5 to 30% by mass of polyglycerin fatty acid ester as an emulsifier is blended. If it is less than 5% by mass, the plasticity of the plastic fat / oil composition is deteriorated and oil stains are observed. If it is 30% by mass or more, the plasticity of the plastic fat / oil composition becomes poor, and in the case of food use, the melting in the mouth also becomes poor. Further, since the saturated fatty acid content of the polyglycerin fatty acid ester is high, the content of the saturated fatty acid having 16 or more carbon atoms contained in the plastic fat / oil composition is high.

When the plastic fat / oil composition of the present invention is in a form that does not substantially contain an aqueous phase, it is preferable to contain 5 to 30% by mass of a polyglycerin fatty acid ester as an emulsifier. It is more preferably 7% by mass or more, further preferably 8% by mass or more, still more preferably 10% by mass or more. Further, it is more preferably 25% by mass or less, further preferably 20% by mass or less, still more preferably 18% by mass or less. When the plastic fat / oil composition contains an aqueous phase, it is preferable to contain 5 to 30% by mass of a polyglycerin fatty acid ester as an emulsifier. It is more preferably 7% by mass or more, further preferably 8% by mass or more, still more preferably 10% by mass or more. Further, it is more preferably 25% by mass or less, further preferably 20% by mass or less, still more preferably 18% by mass or less.

Alternatively, 3 to 12% by mass of the polyglycerin fatty acid ester as an emulsifier and 2 to 10% by mass of an extremely hydrogenated oil and / or wax are blended in 100% by mass of the plastic fat or oil composition of the present invention. By blending extremely hydrogenated oil and / or wax, the blending amount of the emulsifier polyglycerin fatty acid ester can be reduced, and the flavor derived from the emulsifier can be reduced.
In this case, if the polyglycerin fatty acid ester is less than 3% by mass and the extremely hydrogenated oil and / or wax is less than 3% by mass, the plasticity of the plastic oil / fat composition is deteriorated and oil stains are often observed. Therefore, the total of polyglycerin fatty acid ester and extremely hydrogenated oil and / or wax needs to be 6% by mass or more. Further, when the polyglycerin fatty acid ester is more than 12% by mass and the extremely hydrogenated oil and / or wax is more than 10% by mass, the plastic fat and oil composition is poorly melted in the mouth when used for foods. The amount of the polyglycerin fatty acid ester is more preferably 4 to 10% by mass, further preferably 5 to 9% by mass, and the amount of the extremely hydrogenated oil and / or wax is more preferably 2 to 7% by mass. is there.

The ratio of the amount of polyglycerin fatty acid ester to extremely hydrogenated oil and / or wax is not limited, but polyglycerin fatty acid ester is equivalent to extremely hydrogenated oil and / or wax, or polyglycerin fatty acid ester is extremely hydrogenated oil and / or It is preferably blended in a larger amount than wax.

As a method for producing the plastic oil / fat composition of the present invention, a known method can be used.
When the plastic fat-and-fat composition is in a form substantially free of an aqueous phase, the fat and oil that is liquid at 20 ° C. is mixed with a polyglycerin fatty acid ester or a polyglycerin fatty acid ester and an extremely hardened oil and / or wax. Then, it is melted by heating to 50 to 80 ° C., preferably 60 to 70 ° C., and if desired, emulsifiers other than the polyglycerin fatty acid ester of the present invention, organic acids, antioxidants, antioxidants, colorants, fragrances. , Add antifoaming agent, etc. The obtained solution is rapidly cooled and kneaded by a quenching kneading device to continuously crystallize and knead the fat and oil to obtain a plastic fat and oil composition. Then, it is preferable to temper at 10 to 30 ° C. for 24 to 72 hours.

When the plastic oil / fat composition is in the form of containing an aqueous phase, the oil / fat which is liquid at 20 ° C. and a polyglycerin fatty acid ester or the polyglycerin fatty acid ester and an extremely hardened oil and / or a wax are mixed and 50 to 50 to It is melted by heating to 80 ° C., preferably 60 to 70 ° C., and if desired, emulsifiers other than the polyglycerin fatty acid ester of the present invention, antioxidants, antioxidant aids, defoamers, emulsion stabilizers, seasonings, Add colorants, fragrances, pastes, preservatives, fortifiers, etc. to make an oil phase. On the other hand, if desired, dairy products, salt, sugars, acidulants and the like are added to purified water and heated to 50 to 60 ° C. to dissolve them into an aqueous phase. Next, the oil phase and the aqueous phase are mixed and stirred, and the obtained mixed liquid is rapidly cooled and kneaded by a quenching kneading device to continuously crystallize and knead the fat and oil to obtain a plastic fat and oil composition. Then, it is preferable to temper at 10 to 30 ° C. for 24 to 72 hours.

The quenching and kneading device is generally composed of two units, the first unit consisting of a tube-type scraping heat exchanger and the second unit consisting of tubes having different structures depending on the type and purpose of the product. Consists of. For example, in shortening, a kneader or the like having pins on the inner wall and shaft of the pipe is used, and in margarine and fat spread, a hollow pipe or a pipe having a wire mesh inside is used.

The use of the plastic fat and oil composition of the present invention is not particularly limited, and if it is for food, it is for raw food, confectionery or bread making, butter cream, spread, frying, processed livestock food, marine product, etc. Can be used for. Raw edible refers to eating without heating, and can be used in the same manner as butter and margarine. Examples of confectionery or bread making include roll-in and kneading. For roll-in, it means that it is used by folding it into a confectionery or bread dough, and for kneading, it means that it is kneaded into a confectionery or bread dough. For processed livestock foods and marine products, it means that it is added and used when preparing dough for hamburgers, hams, sausages, kamaboko, chikuwa, etc. It is also possible to use the paste product as a fake food. It can also be used for purposes other than food, for example, for skin care, make-up, hair care, hair make-up, body care, cosmetics such as fragrance, and industrial use such as grease. Furthermore, when palm oil is not used, it can also be used as a material for vegans.

Next, the present invention will be specifically described based on Examples, but the present invention is not limited to these Examples.
In the examples or comparative examples shown as test examples, emulsifier A and emulsifier B were used as the polyglycerin fatty acid ester. The emulsifier A is the polyglycerin fatty acid ester of the present invention (HLB 1.7, melting point 53 ° C., palmitic acid 32%, stearic acid 67%, manufactured by Riken Vitamin Co., Ltd.). The emulsifier B is a polyglycerin fatty acid ester (trade name: TAISET50, palmitic acid 2%, stearic acid 58%, manufactured by Taiyo Kagaku Co., Ltd.) that does not correspond to the polyglycerin fatty acid ester of the present invention. The fatty acid composition of the emulsifiers A and B was measured by the following fatty acid analysis method.

The amounts of fats and oils liquid at 20 ° C. and saturated fatty acids having 16 or more carbon atoms used in the following examples were as follows. The amount of saturated fatty acids having 16 or more carbon atoms was measured by the following fatty acid analysis method.
Canola oil (Showa Sangyo Co., Ltd.): 6.2% by mass
Cottonseed oil (Showa Sangyo Co., Ltd.): 21.2% by mass
High oleic sunflower oil (Showa Sangyo Co., Ltd.): 6.9% by mass
Olive oil (Showa Sangyo Co., Ltd.): 13.7% by mass
Palm olein (IV60) (Showa Sangyo Co., Ltd.): 41.9% by mass
Palm olein (IV67) (Showa Sangyo Co., Ltd.): 36.6% by mass
Melting point fractionated fats and oils in palm (IV45) (Taiyo Yushi Co., Ltd.): 55.1% by mass
Triethylhexanoin (Higher Alcohol Industry Co., Ltd.): 0% by mass
Isodecyl neopentate (Higher Alcohol Industry Co., Ltd.): 0% by mass
MCT (Bioactives Japan Co., Ltd.): 0% by mass
As the extremely hydrogenated oil and wax, those of Yokoseki Yushi Kogyo Co., Ltd. were used. In addition, triethylhexanoin, isodecyl neopentane, castor extremely hydrogenated oil, and refined sunflower wax are non-edible oils and fats.

[Analysis method]
(1) Fatty acid analysis For the amount of saturated fatty acids having 16 or more carbon atoms in the plastic fat and oil composition, a sample was measured by a capillary gas chromatograph method according to the standard fat and oil analysis test method 2.4.2.3-2013 fatty acid composition. analyzed.

(2) Measurement of dynamic viscoelasticity A Modular Compact Rheometer MCR102 manufactured by AntonioPaar was used for the dynamic viscoelasticity measurement. The jig is a parallel plate jig with a diameter of 25 mm, the gap is 1 mm, the frequency is 1.0 rad / sec, the strain is 0.05%, and the temperature of the sample is raised from 5 ° C to 50 ° C by 2 ° C per minute. The temperature-dependent storage elastic modulus (Pa) was measured.

(3) Measurement of breaking stress For the measurement of breaking stress (g), Texture Analyzer TA TXplus manufactured by Hideko Seiki Co., Ltd. was used. The temperature of the sample filled in the container was adjusted to 15 ° C. and 25 ° C., respectively, and the jig had a diameter of 1 mm, and the breaking stress (g) when this was penetrated 12 mm from the surface at 0.5 mm / sec was measured. ..

[Evaluation criteria]
(1) Plasticity evaluation The plasticity when a sample at room temperature was taken with a spatula and spread on paper was evaluated by the following evaluation criteria using a specialized panel.
Evaluation criteria
◎: Very good
◯: Good
△: Somewhat bad
×: Bad

(2) Evaluation of oil stain After taking a sample at room temperature on a spatula and spreading it on paper, the oil exudation was visually evaluated by a specialized panel according to the following evaluation criteria.
Evaluation criteria
◎: Very good with no oil stains
◯: Good with little oil stain
Δ: Oil stain is seen, but it is acceptable
×: Many oil stains are bad

(3) Evaluation of melting in the mouth Sensory evaluation was performed by 10 specialized panels according to the following evaluation criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation point.
Evaluation criteria
5: Very good
4: Good
3: Acceptable
2: Somewhat bad
1: Bad

[Manufacturing of Plastic Oil / Fat Composition A]
The respective fats and oils and emulsifiers were mixed in the blending ratios of Test Examples 1 to 18 shown in Tables 2 and 3 below, completely melted at 60 ° C., and then rapidly cooled and kneaded with a quenching kneader. Test Example 1 uses AGI HOMOMIXER 2M-1 manufactured by Primix Corporation as a quenching and kneading device, and cools from 60 ° C to 20 ° C under the conditions of a refrigerant temperature of -10 ° C, a paddle mixer of 150 rpm, and a homomixer of 10000 rpm. -18 Plastic oil / fat composition A was produced.
The amount of saturated fatty acids having 16 or more carbon atoms, dynamic viscoelasticity, and breaking stress of each plastic fat / oil composition A were measured by the above analysis methods, and plasticity, oil stain, and melting in the mouth were evaluated according to the above evaluation criteria.
Test Examples 1 to 7, 9 to 11 correspond to Examples of the present invention, and Test Examples 8, 12 to 18 correspond to Comparative Examples.

Table 1 shows the analysis results and evaluation results using Snow Brand Hokkaido Butter Salt-Free (Snow Brand Megmilk Co., Ltd.) as Reference Example 1 and Premix Oil 150 (Showa Sangyo Co., Ltd.) which is shortening as Reference Example 2. ..
In addition, Tables 2 and 3 below show the blending ratios of the respective fats and oils and emulsifiers for the produced plastic fats and oils compositions A of Test Examples 1 to 18, and the analysis results and evaluation results thereof.

[result of analysis]
For each plastic fat composition A, the content of saturated fatty acids having 16 or more carbon atoms with respect to the mass of all the constituent fatty acids was measured. Since the amount of saturated fatty acids having 16 or more carbon atoms in the emulsifier of the present invention is high, the amount of saturated fatty acids having 16 or more carbon atoms in the plastic oil / fat composition tends to increase as the amount of the emulsifier blended increases. In each of Test Examples 1 to 11 using only the liquid fats and oils, the amount of saturated fatty acids having 16 or more carbon atoms was 40% by mass or less.
On the other hand, the amount of saturated fatty acids having 16 or more carbon atoms in Test Examples 12 to 14 using palm oil and oils and fats derived from palm (palm olein, oils and fats separated by melting point in palm oil) was 40% by mass or more.

Next, the result of the storage elastic modulus obtained by measuring the dynamic viscoelasticity by changing the temperature of the plastic fat composition A is shown, and the value of the storage elastic modulus is shown on the vertical axis with respect to the temperature on the horizontal axis as the common logarithm (log ₁₀ X). ) Is shown in FIG. The measurement result of butter (Reference Example 1) is also shown as a reference, but the storage elastic modulus sharply decreased when the temperature exceeded 25 ° C.
Tables 1 to 3 show the values obtained by selecting 10 ° C. to 30 ° C. as the room temperature range, and using the results of the storage elastic modulus of the sample at 10 ° C. and 30 ° C. as the common logarithm, and the differences between these values. It was found that in Test Examples 1 to 12 and Test Example 18, the difference between the values was less than 1, it was not easily affected by the temperature change, and stable dynamic viscoelasticity was maintained.
On the other hand, in Test Examples 13 to 17, the value of the difference between the common logarithm of the storage elastic modulus at 10 ° C and 30 ° C is 1 or more, which is affected by the temperature change within the daily temperature range, and the dynamic viscoelasticity is stable. It was shown not to.

Breaking stress is the stress with respect to the normal force and is an index of hardness. When this value was high and the plastic fat composition was too hard (for example, Test Example 8 and Test Example 14), the fat did not stretch and the evaluation of plasticity became poor. In Test Example 17, although the value of the breaking stress was low, the fat and oil melted when the fat and oil were stretched and changed from a solid to a sleet, so that the evaluation of plasticity and oil stain was poor.

[Evaluation results]
When the plastic fat and oil composition of the present invention contains 85 to 90% by mass of fat and oil that is liquid at 20 ° C. and 15 to 10% by mass of polyglycerin fatty acid ester, all evaluations of plasticity, oil stain, and melting in the mouth are "very very". It was good. Further, even in the plastic fat and oil composition of the present invention in the case of other blending amounts, the evaluation of plasticity, oil stain, and melting in the mouth was generally good.

[Manufacture of Plastic Oil / Fat Composition B]
The respective fats and oils and emulsifiers were mixed at the blending ratios of Test Examples 19 to 31 shown in Table 4 below, completely melted at 60 ° C., and then rapidly cooled and kneaded with a quenching kneader. Using AGI HOMOMIXER 2M-1 manufactured by Primix Corporation as a quenching and kneading device, cool from 60 ° C to 10 ° C under the conditions of refrigerant temperature -10 ° C, paddle mixer 150 rpm, and homo mixer 8500 rpm, and at 25 ° C. After tempering for 24 hours, the plastic fat and oil compositions B of Test Examples 19 to 31 were produced.
The amount of saturated fatty acids having 16 or more carbon atoms, dynamic viscoelasticity, and breaking stress of each plastic fat / oil composition B were measured by the above analysis methods, and plasticity, oil stain, and melting in the mouth were evaluated according to the above evaluation criteria.
Test Examples 20 to 25 and 27 to 30 correspond to Examples of the present invention, and Test Examples 19, 26 and 31 correspond to Comparative Examples.

Table 4 below shows the blending ratios of the respective fats and oils and emulsifiers, the analysis results and the evaluation results of the plastic fat and oil compositions B of Test Examples 19 to 31 produced.

[result of analysis]
For each plastic fat composition B, the content of saturated fatty acids with respect to the mass of all the constituent fatty acids was measured. Since the amount of saturated fatty acids of the emulsifier of the present invention having 16 or more carbon atoms is high and the amount of saturated fatty acids of the extremely hydrogenated oil is 100% by mass, the plastic fat and oil composition is saturated as the amount of the emulsifier and the extremely hydrogenated oil is increased. Although the amount of fatty acid tended to be high, the amount of saturated fatty acid having 16 or more carbon atoms was 40% by mass or less in all of Test Examples 19 to 31.

Next, the result of the storage elastic modulus obtained by measuring the dynamic viscoelasticity by changing the temperature of the plastic fat and oil composition is shown, and the value of the storage elastic modulus is shown on the vertical axis with respect to the temperature on the horizontal axis as the common logarithm (log ₁₀ X). What is shown in FIG. 2 is FIG.
Table 4 shows the values obtained by selecting 10 ° C. to 30 ° C. as the room temperature range, and using the results of the storage elastic modulus of the sample at 10 ° C. and 30 ° C. as the common logarithm, and the differences between these values. In Test Examples 19 to 30, it was found that the difference between the values was less than 1, it was not easily affected by the temperature change, and stable dynamic viscoelasticity was maintained.
On the other hand, in Test Example 31 also shown in FIG. 2, the value of the difference between the common logarithms of the storage elastic modulus at 10 ° C. and 30 ° C. is 1 or more, which is affected by the temperature change within the daily temperature range and is dynamic. It was shown that the viscoelasticity was not stable.

Breaking stress is the stress with respect to the normal force and is an index of hardness. Since Test Examples 20 to 30 had an appropriate breaking stress at both 25 ° C. and 15 ° C., it was confirmed that the fats and oils were easily stretched and the plasticity was good. In Test Example 19, the breaking stress was low and the plasticity was poor. The evaluation of oil stains was also poor.

[Evaluation results]
The plastic fat / oil composition of the present invention contains 84 to 93% by mass of fats and oils that are liquid at 20 ° C., 5 to 9% by mass of polyglycerin fatty acid ester, and 2 to 7% by mass of extremely hydrogenated oil. All evaluations of melting in the mouth were "very good". Further, even in the plastic fat and oil composition of the present invention in the case of other blending amounts, the evaluation of plasticity, oil stain, and melting in the mouth was generally good. When 96% by mass of fats and oils that are liquid at 20 ° C., 1.5% by mass of extremely hydrogenated oil, and 2.5% by mass of polyglycerin fatty acid ester are blended, the fats and oils do not solidify and are evaluated as a plastic fat and oil composition. I couldn't.

[Manufacturing of Plastic Oil / Fat Composition C]
The plastic oil / fat composition C was produced by the same production method as that of the plastic oil / fat composition B at the blending ratios of Test Examples 32 to 36 shown in Table 5 below.
The amount of saturated fatty acids having 16 or more carbon atoms and the dynamic viscoelasticity of each plastic fat / oil composition C were measured by the above analysis method, and the plasticity and oil stain were evaluated according to the above evaluation criteria.
Test Examples 32 to 36 all correspond to the examples of the present invention.

Table 5 below shows the blending ratios of the respective fats and oils and emulsifiers, the analysis results and the evaluation results of the plastic fat and oil compositions C of Test Examples 32 to 36 produced.

[result of analysis]
For each plastic fat composition C, the content of saturated fatty acids having 16 or more carbon atoms with respect to the mass of all the constituent fatty acids was measured. In each of Test Examples 32 to 36, the amount of saturated fatty acids having 16 or more carbon atoms was 40% by mass or less.

Next, 10 ° C. to 30 ° C. was selected as the room temperature range, and Table 5 shows the values obtained by using the results of the storage elastic moduli of the sample at 10 ° C. and 30 ° C. as common logarithms, and the differences between these values. In Test Examples 32 to 36, it was found that the difference between the values was less than 1, it was not easily affected by the temperature change, and stable dynamic viscoelasticity was maintained.

[Evaluation results]
The plasticity and oil stains of each plastic oil / fat composition C were evaluated very well.

According to the present invention, 5 to 30% by mass of a specific emulsifier is blended with respect to 70% by mass or more of a liquid oil or fat at 20 ° C., or 3 to 12% by mass of a specific emulsifier is added to an extremely hydrogenated oil and / or. Alternatively, by blending 2 to 10% by mass of wax, a plastic fat or oil composition can be produced from a low melting point fat or oil by a simple operation.
The plastic oil / fat composition produced in this manner has good plasticity in a wide temperature range and has very suitable physical properties in terms of workability. In addition, the content of trans fatty acids is also reduced. The plastic fat and oil composition of the present invention is used as edible fats and oils for raw foods, bakeries, butter creams, spreads, fried foods, processed livestock foods, marine products, etc., as well as cosmetic fats and oils and industrial fats and oils. be able to.

Claims (4)

70% by mass or more of fats and oils that are liquid at 20 ° C., 5 to 30% by mass of (A) polyglycerin fatty acid ester, or 3 to 12% by mass of (B) polyglycerin fatty acid ester, and extremely hydrogenated oil and / or wax. 2 to 10% by mass, and the total amount of the polyglycerin fatty acid ester and the extremely hydrogenated oil and / or wax is 6% by mass or more.
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids.
The plastic fat and oil composition contains 40% by mass or less of saturated fatty acids having 16 or more carbon atoms with respect to the mass of all constituent fatty acids of the plastic fat and oil composition, and
A plastic fat / oil composition, wherein the difference between the common logarithm values of the storage elastic moduli at 10 ° C. and 30 ° C. in the dynamic viscoelasticity measurement of the plastic fat / oil composition is less than 1.0. The plastic fat or oil composition according to claim 1, wherein the plastic fat or oil composition is for food. The plastic fat or oil composition according to claim 1, wherein the plastic fat or oil composition is for cosmetics or industrial use. 5 to 30% by mass of (A) polyglycerin fatty acid ester or 3 to 12% by mass of (B) polyglycerin fatty acid ester and extremely hydrogenated oil and / or wax with respect to 70% by mass or more of fats and oils that are liquid at 20 ° C. 2 to 10% by mass, and the total of polyglycerin fatty acid ester and extremely hydrogenated oil and / or wax is 6% by mass or more. A method of producing a composition
The polyglycerin fatty acid ester contains 90% or more of saturated fatty acids having 16 to 18 carbon atoms in 100% of the constituent fatty acids.
The plastic fat and oil composition contains 40% by mass or less of saturated fatty acids having 16 or more carbon atoms with respect to the mass of all constituent fatty acids of the plastic fat and oil composition, and
A method for producing a plastic fat / oil composition in which the difference between the common logarithm values of the storage elastic moduli at 10 ° C. and 30 ° C. in the dynamic viscoelasticity measurement of the plastic fat / oil composition is less than 1.0.

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