JPS6174538A - Fats and oils for fat-containing powder - Google Patents

Abstract

PURPOSE:To obtain fats and oils for fat-containing powder easily soluble in cold water, by subjecting a hydrogenated oil or a hydrogenated fractionated oil to ester exchange by the use of vegetable fats and oils containing a specific ratio of middle-chain saturated fatty acid. CONSTITUTION:60-99wt% vegetable hydrogenated oil and/or vegetable hydrogen ated fractionated oil and 1-40wt% plant fats and oils containing 5-70wt% 8-12C middle-chain saturated fatty acid as a constituent fatty acid are subjected to ester exchange preferably in a nitrogen atmosphere in the presence of a sodium alcoholate to give fats and oils for fat-containing powder having <=18 deg.C melting point, <=85 iodine value, and >=80hr AOM.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fat and oil for finger powder that is easily dispersed in cold water.

Various studies have been conducted on the production method of whole-fat milk-like edible finger powder that is easily dispersed in cold water, and the fats and oils contained in this powder are mainly classified into the following two types. One method is to use low-melting point fats and oils (specifically Saradaura''!F, which is used in mayonnaise, etc.), but this method has problems with the quality stability of low-melting point fats and oils, and is relatively Stable, low-melting-point oils and fats have the disadvantage that they are not cheap enough to be commercialized as food products.Another method is to add medium-chain triglycerides (hereinafter referred to as rMCTJ) to hydrogenated fats and/or hydrogenated fractionated oils. ) or transesterification after blending (Japanese Patent Publication No. 58, 2057).
No. 8), but this method also has drawbacks such as the high cost of medium-chain triglycerides.

The present inventors have made various efforts to improve the above drawbacks. tL.

As a result, even without using medium-chain triglycerides, it is possible to obtain highly oxidatively stable oils and fats by transesterifying them using vegetable oils containing a specific proportion of medium-chain saturated fatty acids, which are easily dispersed in cold water. The present invention was completed by discovering that it is possible to produce oils and fats that can be used as products. That is, the present invention provides r1 of vegetable oils and fats containing 60 to 99% by weight of vegetable hydrogenated and/or hydrogenated fractionated oils and 5 to 70% by weight of medium chain saturated fatty acids as constituent fatty acids. ! Iodide number 85 or higher, melting point 18℃ or lower, and AOM 80 hours or higher obtained by transesterification with -%
This is a fat for fat powder.

Vegetable oils and fats that can be used in this invention include Oino,
i+6.9・Taneura, Toumorokonura, Palmura, etc. and their mixed phase, and water 1'f of these vegetable oils and fats
i-ura and water: There is a work-bun-betsu-ura, but a normal value hydrogenated hun-betsu-ura or their blended oil, or a small amount of them, preferably 15% or less, of vegetable oil and/or a mixture of 1'X hydrogenated ura The ura that has been adjusted is used.

Plant-based hydrogenation ura and/or plant-based hydrogenation fractionation 40-11
; The content is preferably 60 to 99% by weight.

In the present invention, the above-mentioned Ura and medium Srl saturated fatty acids (I
-1 to transesterify vegetable oils and fats containing 1 to 40% by weight of 5 to 70% fatty acids as fatty acids;
There are signs.

The medium-chain saturated fatty acids referred to here refer to saturated fatty acids having 8 to 12 carbon atoms, such as caprylic acid, capric acid, and lauric acid. Among these, plants that contain Sri saturated fatty acids (5 to 70% by weight as saturated fatty acids)
As the fat, for example, Yashiura, Kumu Kuruura Sudo can be mentioned. These vegetable oils and fats may be used alone or in combination in an amount of 1 to 40% by weight.

2. Transesterification of vegetable hydrogenated oil and/or vegetable hydrogenated fractionated oil with 4-natural Okimiura fat containing a specific amount of medium Sr1 saturated fatty acids.

This transesterification reaction can be carried out by a conventional method, but it is preferably carried out in the presence of sodium alcoholade under a nitrogen atmosphere. According to this method, a reactor is charged with a raw material oil containing a specified amount of vegetable oil containing a specified amount of medium-chain saturated fatty acids, and the inside is heated to f! , replaced with elementary gas,
Thorium methyler) Woll! IF) Ura 11i
i: Against/”CO, 05~0.50 Lrf amount%
After adding 7a, the mixture was heated at 80-100°C for 15-60°C.
Stir for N minutes. After the reaction is complete, add water to completely stop the reaction, neutralize, drain, dry, decolorize, and purify.
X material 7'll+ 11 effects can be 1->.

The type of vegetable oil used, the amount of the vegetable oil containing a fixed amount of 11F medium chain saturated fatty acids, etc. are appropriately determined depending on the characteristics, flavor, price, etc. of the vegetable oil.

Transesterified to have a melting point of 18°C or less, an iodine value of 85 or less,
AOM808! ? Produce raw material oils and fats for more than 100 yen. This one
! ;Family I oils and fats can be used in this invention if they have a melting point and an iodine value defined above, but solid 1
1Fi content (SFC) 35% or less,
30% or less at 5'C, 25% or less at 10°C and A
It is further preferable that the OM is 130 hours or more.

In order to obtain transesterified water with the above-mentioned physical properties, vegetable hydrogenated water and/or vegetable hydrogenated fractionated oil 6o to υ9 ball electric quantity,
Preferably 65 to 9011j m% and 1 to 40 m% of vegetable oil containing a specified amount of medium chain saturated fatty acids,
Preferably 10 to 35 times: 1% is exchanged with nisfur.

In the present invention, it is not necessary to transesterify all the fats and oils (although it is not necessary to transesterify all of the fats and oils; a mixture of transesterified ura and other ura may be used as long as it has the above-mentioned physical properties).

A cream-like powder product can be produced by combining the special raw material f' thus obtained with oil and fat (7). That is, the raw f:1 oil and fat are appropriately mixed with other ingredients for cream milk powder-like powder products, such as corn/corn solids, sweetening ingredients such as glucose and sugar, casein, non-fat milk solids such as lactose and skim milk, emulsifiers, etc. The mixture can be homogenized, sterilized, spray-dried, and optionally granulated to produce a cream-milk-like powder product.

In addition, the raw material oil and fat of this invention is used not only for cream milk powder-like powder products, but also for other instant soup f5) powder, ice cream mix powder, etc.
It can be widely used as

It can also be used as a liquid cream by dispersing it in cold water.

The acid ratio of medium-chain triglycerides in the fat and oil component of the present invention does not exceed 35 mm even after transesterification.

Example 1 Iodine: A blended oil of 75% rapeseed hydrogen porridge and 25% refined Yasuiura with a value (IV) of 90 was transesterified to produce a blended oil with a melting point of 11.1"C1
1V=70, solid fat fa (SFC) 13.1
% (0°C), 7.7% (5°C), 3.6% (10°C
), 100 hours of fats and oils to AO were obtained. Using this as raw material,
;1 Kumquat powder manufactured by the method and stored at 20°C5
g was dropped for 10 seconds from a height of about 5 cm into 100 cc of cold water (5°C) being stirred at 15 revolutions per minute.

When the tsit↑ was stopped in the middle of the end of the lST and the state of dissolution was observed, the powder was dissolved in cold water to the extent of 1'+no. When this -IQIIi'r powder was subjected to a storage test for 1 year at 5°C, no rancid odor occurred and the flavor was good.

Implementation f12 7s, +1 valent (IV) 87, melting point 13.2°C rapeseed water Koubestsuura 75''A, refined coconut 25% blended oil was replaced with a nistle [/, melting point 12. 6°C, IV=67, solid fat SjL7 (SFC) 30% (0°C), 22% (5
°C), 171% (10 °C), 4% (15 °C), A
An oil with an OM of 150H11 or more was obtained. When we conducted a cold water solubility test similar to Example 1 using kumquat powder prepared by a conventional method and stored at 20°C, we found that when stirring was stopped, part of the powder sank to the bottom of the cold water. It was in a state of After further stirring at 15 r, p, m for 10 seconds, the powder was uniformly dissolved in the cold water. As a result of the same storage test as in Example 1, there was no occurrence of rancidity and the flavor was good.

Example 3 After exchanging a blended oil of 25% hydrogenated rapeseed fractionated oil and 25% refined coconut oil with a fertility value (IV) of 87 and a melting point of 13.2°C, the above hydrogenated rapeseed fraction M1 was further added to 50% of the above hydrogenated fractionated rapeseed oil. % combination,
Melting point 15.0° (, 1V=67, solid fat content (SFC)
2-! : 1% (0°C), 23% (5°C), 15% (
10°C), 4% (15°C), A OM of more than 150 hours was obtained. This was used as raw material R1, and a cold water solubility test similar to that in Example 1 was conducted on kumquat powder prepared by a conventional method. When the stirring was stopped, the powder was uniformly IB-dissolved in cold water. As a result of the same storage test as in Example 1, there was no rancid odor, and the flavor was better than I.

Example 4 A blended oil of 75% hydrogenated rapeseed fractionated oil with an iodine value (IV) of 87 and a melting point of 13.2'C and 5% of purified balm Buddha oil was mixed with 17%
f/Ll exchange, melting point 12.2°C, TV=70, solid fat Q! , j (S FC) 27% (0'C), 209
4 (5°C), 13% (10°C), 2% (15°C)
, an AOM of 140 hours was obtained. Using this as raw material,
A cold water solubility test similar to that in Example 1 was conducted, and the result was that stirring t↑stop+l II! The powder was homogeneously dissolved in cold water.

As a result of storage tests similar to Examples 1 and II'+1, no rancidity occurred and the flavor was L'↓ favorable.

Comparative example 1 i1 index value (IV) 57, palm fractionated oil (Uratabe) 80
%, 20% refined coconut oil was transesterified, melting point 27°C, IV = 47, solid fat content (S l”C) 53
% (0'C), 50% (5°C), 47% (10°
C), 35% (+5°C) fat was obtained.

When the same cold water solubility test as in Example 1 was carried out on the 2 fat powder produced by the 'j;' method using this )) (as a raw material), the powder did not dissolve uniformly when the stirring was stopped. There were lumps. Even after further stirring for 60 seconds, the powder did not dissolve uniformly in the cold water.

It should be noted that it was quickly dissolved in hot water at 60''C. This kumquat powder was difficult to disperse in cold water.

Comparative Example 2 Iodine value (IV) 87, melting point 13.2'C rapeseed water IR fractionated d port 50%, purified coconut ITL + 50% oil and fat blended as raw material (tt without transesterification), conventional method When the same cold water solubility test as in Example 1 was conducted on the 9 fat powder produced by
This kumquat powder was difficult to disperse in cold water.

Comparative Example 3 After transesterifying a blended oil of 25% hydrogenated fractionated rapeseed i11+ with an iodine value (IV) of 87 and a melting point of 13.2°C and 25% of coconut oil manufactured by f11, the above-mentioned rapeseed 1be fractionated oil was further transesterified. 50
%, melting point 15,0°C11V=G7, solid fat content;
, ; (SFC) 2 0% (0“
C), 23% (5°C), 15% (1
0°C), 4% (15°C), and AO for over 1150 hours. Using this as raw material,
When the same cold water solubility test as in Example 1 was conducted on the powder (3) produced by Method 9, the powder was uniformly dissolved in cold water when stirring was stopped. However, when this food finger powder was subjected to the same storage test as in Example 1, it developed an unpleasant odor and had problems with storage stability.

Claims (1)

[Claims] 60 to 99% by weight of hydrogenated vegetable oil and/or hydrogenated fractionated vegetable oil, and 5% of medium chain saturated fatty acids as constituent fatty acids.
An oil or fat for fat-containing powder having an iodine value of 85 or less, a melting point of 18° C. or less, and an AOM of 80 hours or more, obtained by transesterifying a vegetable oil or fat containing 1 to 70% by weight of 1 to 40% by weight.