JPH02299544A - Plastic fats and oils and production thereof - Google Patents

Abstract

PURPOSE:To produce plastic fats and oils excellent in meltability in the mouth with hardly any oil off without losing the shape thereof even at high temperatures by mixing a base of fats and oils with powdery fats and oils in a powder state. CONSTITUTION:A molten base of fats and oils consisting essentially of plastic fats and oil, such as shortening or margarine, is quenched or quenched and kneaded by a conventional method. The whole fat type fats and oils, consisting essentially of hard fats having >=45 deg.C and containing particles thereof having <=200mum diameter or powdery fats and oils prepared by powdering fats and oils and proteins, saccharides, etc., for forming films by spray drying are added and mixed with the above-mentioned base of fats and oils in a powdery state.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to plastic fats and oils such as shortening and margarine, and a method for producing the same.

(Prior Art and Problems to be Solved by the Invention) Plastic fats and oils such as shortening, margarine, fat spread, etc. are ideally soft even at low temperatures and do not become too soft even at high temperatures.

JP-A No. 62-22547 discloses that 4 to 24 (by weight) parts of extremely hardened oil whose stable crystalline form is mainly β prime are mixed and melted with 96 to 76 parts of one or both of liquid fat and slightly hydrogenated fat. Add margarine or shortening made from the oil or fat to an oil or fat composition (for example, butter cream) for 6 to 6 minutes.
It is disclosed that the content is 30%.

However, blending liquid oils and/or slightly hydrogenated oils with a small amount of hard oils and fats is a common technique in the margarine industry. It is also known that it is necessary for β to be prime (for example, Masa Yanagihara, Knowledge of Edible Processed Oils and Fats, Saiwai Shobo, pp. 41, 49, etc.). The present invention has been completed through intensive research aimed at simultaneously satisfying the two conditions of plastic fats and oils having good shape retention even at high temperatures and melting in the mouth.

(Means for Solving the Problems) The present invention was able to solve the above problems by mixing powdered oils and fats in a powdered state into an oil base mainly composed of plastic oils and fats such as shortening and margarine.

The oil base, which is the main component of the plastic oil used in the present invention, can be made into finished products such as shortening and margarine by adding powdered oil. Other than that, it is not particularly different from ordinary shortening, marcarin, etc.

There are two types of powdered oils and fats, one of which is 100% oil (full-fat type), which is heated and melted.
Either spray it into cold air using a spray cooler or turn it into powder.
It is solidified into a thin film in a cooling drum and crushed into powder.

The other type emulsifies melted fats and oils in an aqueous solution containing proteins, sugars, gums, etc., and sprays it into hot air using a spray dryer to form a powder. or are surrounded by these water-based coating substances. Both of these two types can be used as the powdered fat and oil of the present invention, which maintains its sticky powder state even if the melting point of the fat and oil is low, and each can exhibit its own effects.

The full-fat type powdered fat used in the present invention is obtained by sufficiently hydrogenating beef tallow, soybean oil, rapeseed oil, etc., and has a melting point of 45 to 44°C.
(In the present invention, this hard fat is referred to as hard fat.) Either 100% of this hard fat is used to make a full-fat type powdered oil by the method described above, or in the present invention, this hard fat is used as a full-fat type powdered oil. It can also be used by mixing monocryceride, diglyceride, etc.

Powdered oil particles may have a rough texture in the mouth, so
0 μm or less, preferably even finer (for example, 20 to 30 μm)
m) is desirable. Even if the amount added is 0.5%, it has the effect of improving shape retention, but it is preferably 1% or more. The upper limit of the amount added varies depending on the type and melting point of the hard fat. This type of powdered fat can be used in a wide range of plastic fats and oils, such as margarine, W/○ emulsions such as spreads, and shortening.

Powdered fats and oils of the type having a film are most suitable for anhydrous plastic fats and oils such as shortening rather than water-containing plastic fats and oils such as margarine. In this case, the melting point of the powdered fat may be lower than 40°C, and even if the particle size is somewhat large (200 μm or more), the melting in the mouth will not deteriorate, and the amount added will also be lower. The amount of rice added can improve its shape retention at high temperatures.

To produce the plastic fat of the present invention, shortening,
After a molten fat base mainly consisting of plastic fat such as margarine is rapidly cooled by a conventional method, or after being rapidly cooled and kneaded, a powdered fat is added and mixed.

Experimentally, a hatch type mixer is used to mix powdered oil and fat into a rapidly cooled oil and fat base, but industrially, a horizontal type mixer is used to mix oil and fat bases such as margarine, schowning, and other oils from bodies, combinators, etc. It is also possible to introduce the powdered oil into a kneader, drop the powdered oil and fat continuously from the upper part in a fixed amount according to the flow rate, and continuously mix it in the kneader.

(Example) The present invention will be explained by specific examples.

Example 1 Margarine base (hereinafter expressed in parts by weight) base oil 82.5 parts monoglyceride
0.3 lecithin
0.2 servings of salt
0.2 Potassium sorbate 01
water 16
．． 7 This blended pace oil is hydrogenated fish oil (melting point: 34°C).
>70%, 20% corn hydrogenated oil (melting point 37°C), and 10% soybean oil.

Mix and emulsify 100 parts of this mixture at 70°C,
After sterilizing for 20 seconds, the mixture was passed through a body and rapidly cooled to 13° C.-81°C, and kneaded to form a margarine base.

Fifty parts of the freshly prepared margarine base was placed in a batch mixer, and 15 parts of powdered fat (100% hardened beef tallow, average particle size 25 μm) were added and mixed. After aging at 27°C for 24 hours, it was left at room temperature at 22°C for 2 days. The remaining 50 parts of the margarine base was treated in the same manner without adding powdered fat (this is referred to as Comparative Example 1). 15 parts of hardened beef tallow was directly added and melted, and the same amounts of other raw materials were added and mixed, and the processing after quenching was carried out in the same manner as in Example 1 and Comparative Example 1 (this is referred to as Comparative Example 2).

(Margarine below) Comparison of margarines 100 parts of these three types of margarine were mixed with 70 parts of molasses each and whipped to a specific gravity of 0.65 to form butter cream.

(Margin below) 1/- Comparison of butter cream From the above results, when comparing Example 1 and Comparative Example 1, it is found that the effect of mixing powdered oil and fat in Example 1 in shape retention is remarkable, Even though Example 1 and Comparative Example 2 used the same amount of hard fat of the same quality, the difference between mixing it as a powdered fat in Example 1 and directly melting it in Comparative Example 2 was noticeable in the melting in the mouth. Example 2 Combination of shortening base oil and fat Hydrogenated cottonseed oil (melting point 35°C) 10 parts Hydrogenated rapeseed oil (
Melting point: 36℃) 40 Palm oil 35 Rapeseed oil 05 parts of monoglyceride is added to 15 or more pace oil and heated to 70℃.
After heating to , rapidly cool to 18℃ in a body while blowing nitrogen gas, knead, transfer to a container, and heat to 30℃.
After aging for 24 hours, the mixture was left at room temperature of 22°C for 2 days to form a shortening base.

50 parts of this product was placed in a batch mixer and spray-dried with powdered oil.The oil was hydrogenated soybean oil with a melting point of 35°C, and contained 79% oil, 18% sugar, and 3% protein.8
part was added and mixed.

The remaining 50 parts of the shortening base was used as Comparative Example 3 without adding powdered oil or fat.

(Margin below) Comparison of shortenings 50 parts of these two types of shortening, 5 parts of skim milk powder, and 45 parts of powdered sugar were mixed in a batch mixer to make a cream for sandwiches, and wafers were sandwiched with the cream.

Comparison of Sand Cream Based on the above results, when comparing Example 2 and Comparative Example 3, it is clear that the effect of mixing powdered oil and fat in Example 2 on shape retention is obvious.

(Effects of the Invention) The present invention creates a plastic fat that does not lose its shape even at high temperatures (36°C) and has less oil-off by mixing powdered fat into a fat hese mainly composed of plastic fat such as shortening and margarine. The obtained product 2 had a good melting sensation in the mouth.

By using this plastic fat, good fat and oil compositions such as butter cream and sandwich cream can be obtained.

Claims (1)

[Scope of Claims] 1. A plastic oil or fat in which a powdered oil or fat is present in a powdered state in an oil or fat base consisting mainly of plastic oil or fat, such as shortening or margarine. 2. The plastic fat and oil according to claim 1, wherein the powdered fat and oil is a full-fat type powdered fat and oil mainly consisting of a hard fat having a melting point of 45° C. or higher and whose particles are 200 μm or less. 3. The plastic oil or fat according to claim 1, wherein the powdered oil or fat is obtained by spray drying the oil and a film-forming protein, saccharide, etc. into powder. 4. A method for producing plastic fats and oils, in which a melted fat base consisting mainly of plastic fats and oils such as shortening and margarine is rapidly cooled by a conventional method, or after being rapidly cooled and kneaded, powdered fats and oils are added and mixed in powder form.