JP2001152182A - Plastic oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a low-cost plastic oil and fat which has a suitable plasticity range as a raw material oil and fat for margarine and shortening for confectionery and has good whipability and appearance. SOLUTION: This plastic oil and fat is obtained by subjecting a compounded oil and fat comprising an oil and fat containing at least 20 wt.% palmitic acid (such as lard, beef tallow, or palm oil), a laurin oil and fat, and a liquid oil and fat to transesterification and then to hydrogenation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention
The present invention relates to a plastic fat suitable for the production of margarine, shortening, etc., obtained by subjecting a mixed fat of fats such as lard, beef tallow, palm oil and the like to lauric fats and liquid fats and the like, which are contained in an amount of not less than 10% by weight, and then further hydrogenating the mixture. .

[0002]

2. Description of the Related Art In the past, inexpensive hardened fish oils have been widely used as raw materials for margarine and shortening, but soybean oil, rapeseed oil and the like have been reduced due to a decrease in fish oil production and a rise in prices due to a decrease in catch in recent years. The amount of hardened vegetable oils is increasing. However, margarine and butter cream for butter cream, which are required to have a plasticity range, whipping property and appearance, require the use of hardened fish oil, and the blending of vegetable oils and fats has been limited.

On the other hand, transesterified fats, mainly palm-based fats and oils, are actively used for margarine and shortening. Transesterification of fatty acid residues is effective as a method for modifying palm oil, which has a problem in crystallinity. Is already evident from many studies.

[0004] For example, it has been proposed to produce a fat or oil in which the generation of non-uniform crystals is prevented by a method of randomly transesterifying a fat or oil mainly composed of palm oil and, if necessary, hydrogenating the oil (Japanese Patent Laid-Open Publication No. H11-163873). 55-110195).

Further, transesterified fats of palm-based fats, lauric-based fats and liquid fats and oils have been proposed as fats and oils which can be used in place of fish oil-hardened oil which is a main raw material for margarine and shortening (Japanese Patent Laid-Open No. Hei 10-208). 8-24
2765). The transesterified fats and oils require a large amount of lauric fats and oils, and thus are not very attractive in terms of cost, and have not yet been completely substituted with 100% of hydrogenated fish oil.

[0006] These transesterified fats and oils mainly composed of palm oil have sufficient plasticity as raw material fats and oils for margarine and shortening, but the appearance of margarine and shortening using hardened fish oil (good texture and luster) ) Is not always enough.

[0007] Although different from the method for reforming palm oil,
Plastic oils and fats using a stearin fraction obtained by separating fish oil (Japanese Patent Application Laid-Open No. 9-194876) have been proposed. Oxidation stability is obtained by transesterifying fish oil stearin with liquid oil or lauric oil and then hydrogenating the oil. Is described as being obtained.

However, the above-mentioned method requires a step of separating fish oil, and thus cannot be generally employed unless stearin is produced as an inexpensive by-product of fish oil.

As described above, various transesterified fats and oils have been proposed as plastic fats and oils. However, there are no processed fats and oils which can produce margarine and shortening from a single fat and oil raw material such as fish oil hardened oil. Margarine and shortening are produced by blending various kinds of fats and oils such as hardened oils, vegetable hardened oils, vegetable transesterified fats and oils, and vegetable liquid fats and oils. In particular, in the production of margarine and shortening for confectionery applications requiring a wide plasticity range, whipping performance and good appearance, the diversification of raw material fats and oils and the complexity of blending have become major issues.

[0010]

SUMMARY OF THE INVENTION An object of the present invention is to provide a margarine or shortening raw material oil having an appropriate range of plasticity and imparting good whipping properties and appearance as a confectionery oil such as butter cream. It is to provide an inexpensive plastic fat.

[0011]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have developed oils and fats containing at least 20% by weight of palmitic acid such as lard, beef tallow, palm oil and the like, lauric oils and fats and liquid oils and fats. After transesterification of the blended oils and fats, hydrogenation was further conducted to find out that a plastic oil having confectionery properties comparable to fish oil-hardened oil could be provided, and the present invention was completed.

That is, the first aspect of the present invention is that the fatty acid composition has a palmitic acid content of 10 to 30% by weight and a lauric acid content of 3 to 3%.
The present invention relates to a plastic fat obtained by subjecting a blended fat which is 15% by weight to a transesterification and further hydrogenating.

In a preferred embodiment, a compounded fat or palm oil comprising lard, beef tallow or a mixed fat thereof in an amount of 50 to 80% by weight, a lauric fat or oil in an amount of 10 to 25% by weight, and a liquid oil or fat in an amount of 10 to 25% by weight. The present invention relates to the above-mentioned plastic fat which is obtained by subjecting a compounded fat consisting of 25 to 60% by weight, 10 to 25% by weight of a lauric fat and 30 to 50% by weight of a liquid fat and oil to a transesterification and further hydrogenating the mixture.

[0014] In a further preferred embodiment, the present invention relates to the above-mentioned plastic fat or oil containing 5 to 30% by weight of a trans-acid type fatty acid in the constituent fatty acid composition of triglyceride.

A second aspect of the present invention relates to a plastic fat composition containing at least one of the above-described plastic fats.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The lard, beef tallow and palm oil used in the present invention may be any of those fractionated fats and oils or hardened oils thereof in addition to refined lard, refined beef tallow and refined palm oil. In the following description, “%” and “parts” mean “% by weight” and “parts by weight” unless otherwise specified.

The lauric fats and oils used in the present invention are fats and oils containing lauric acid residues in an amount of 35% or more, such as coconut oil, palm kernel oil, high lauric rapeseed oil, or fractionated fats or oils thereof. Is done.

The liquid oil used in the present invention is:
It is a vegetable liquid oil which is liquid at room temperature, such as rapeseed oil, soybean oil, corn oil, cottonseed oil, rice bran oil and the like.

The palmitic acid content of the blended fats and oils in the present invention is 10 to 30%, preferably 15 to 25%. If the palmitic acid content exceeds 30%, the plasticity of margarine and shortening is undesirably narrow. .

Further, the lauric acid content of the blended fat or oil in the present invention is 3 to 15%, preferably 5 to 10%. If the lauric acid content is less than that, the whipping properties of margarine and shortening are deteriorated, and the texture, gloss and the like are deteriorated. Appearance deteriorates,
It is not preferable as a plastic fat for confectionery.

As fats and oils satisfying the above-defined fatty acid composition, lard, beef tallow or a mixed fat or oil thereof is 5
0 to 80%, 10 to 25% of laurin-based fat and 10 to 25% of liquid fat and oil, or 2 to 20% of palm oil.
An oil / fat composition comprising 5 to 60%, 10 to 25% of a lauric oil and 30 to 50% of a liquid oil is established.

In selecting fats and oils as main raw materials, it is easier to adjust the palmitic acid content to a predetermined range by using animal fats and oils such as lard and beef tallow than by using palm oil. Also tend to be better. Also,
The use of lard or beef tallow, which exhibits a whiter color tone than palm oil, is more suitable for plastic fats and oils for confectionery applications requiring a good appearance. Furthermore, it is more cost effective to mix a large amount of inexpensive lard and beef tallow.

The plastic fat of the present invention is characterized in that the above-mentioned blended fat is transesterified and further hydrogenated.
The melting point and the plasticity range of the fat or oil can be adjusted as needed by the degree of hydrogenation.

The transesterification carried out here is carried out by a known method for the above-mentioned blended fats and oils, and can be carried out by either a chemical transesterification using an alkaline catalyst such as sodium methylate or an enzymatic transesterification using a lipase. May be used. In addition, the hydrogenation is carried out by a known method using the above transesterified fat or oil using a metal catalyst such as nickel.

The hydrogenated oil obtained by subjecting the plasticized fat or oil of the present invention, that is, the blended fat or oil having a predetermined fatty acid composition, to a transesterification reaction and then hydrogenating it, has a trans fatty acid content of 5 to 30%, preferably 5 to 20%. Features. If the trans fatty acid content is out of this range, a sufficient plasticity range of margarine and shortening cannot be obtained.

The plastic fat of the present invention can be used as a raw material fat for margarine and shortening by itself, thereby simplifying the types of blended fats and oils required in the production of margarine and shortening.

If it is necessary to adjust the plasticity range of margarine and shortening every season, the amount of hydrogenation is controlled in the step of hydrogenating the transesterified fat to increase the melting point in the range of 25 to 45 ° C. Can be set as required. It is desirable to adjust the rising melting point of the plastic fat to 32 ° C. or less in winter and to 42 ° C. or less in summer.

By mixing the plastic fat with other vegetable fats, animal fats, fractionated fats or hardened oils thereof, it can be provided as a raw fat for margarine or shortening as a plastic fat composition. . In this case, the use ratio of the plastic fat is not particularly limited, but the effect of the plastic fat of the present invention can be sufficiently exhibited by containing the plastic fat in an amount of 30% or more of the total oil content. preferable.

Further, a margarine or shortening may be produced by adding an emulsifier such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester or polyglycerin fatty acid ester to the plastic fat or oil and the plastic fat composition.

[0030]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 70 parts of purified lard (22.5% palmitic acid content, 0.3% lauric acid content), palm kernel oil (9.2% palmitic acid content, 4 lauric acid content)
(7.2%) 15 parts and rapeseed oil (palmitic acid content 3.9)
%, Lauric acid content 0%) Combined fat and oil consisting of 15 parts (palmitic acid content 17.7%, lauric acid content 7.3%)
Was subjected to a transesterification reaction using 0.1 part of sodium methylate as a catalyst, followed by washing, dehydration and decolorization. To 100 parts of this transesterified oil, nickel catalyst 0.1
At a reaction temperature of 180 ° C. and a reaction pressure of 1.0 kg / c.
hydrogenation at m ² , and four types of hardened oils having melting points of 28 ° C., 32 ° C., 35 ° C. and 38 ° C. (Example 1-1)
To 1-4) were prepared. Each of the hardened oils was deodorized by steam distillation and provided as raw material fats and oils for shortening.

Example 2 60 parts of refined beef tallow (23.2% of palmitic acid, 0.3% of lauric acid), palm kernel oil olein (8.7% of palmitic acid, 40.8% of lauric acid) ) 20 parts and 20 parts of rapeseed oil (palmitic acid content 3.9%, lauric acid content 0%) and a mixed oil (palmitic acid content 16.4%, lauric acid content 8.
3%) was transesterified, hydrogenated and deodorized in the same manner as in Example 1 to prepare a hardened oil having a melting point of 32 ° C.

(Example 3) 45 parts of palm oil (42.3% palmitic acid content, 0.3% lauric acid content), palm kernel oil olein (8.7% palmitic acid content, 40.8% lauric acid content) ) 20 parts and 35 parts of rapeseed oil (palmitic acid content: 3.9%, lauric acid content: 0%).
3%) was transesterified, hydrogenated and deodorized in the same manner as in Example 1 to prepare a hardened oil having a melting point of 32 ° C.

Comparative Example 1 70 parts of purified lard (22.5% of palmitic acid, 0.1% of lauric acid), palm kernel oil (9.2% of palmitic acid, 4 of lauric acid)
7.2%) 5 parts and rapeseed oil (palmitic acid content 3.9)
%, Lauric acid content 0%) Combined fat and oil consisting of 25 parts (palmitic acid content 17.2%, lauric acid content 2.4%)
Was subjected to transesterification, hydrogenation and deodorization in the same manner as in Example 1 to prepare a hardened oil having a melting point of 32 ° C.

Comparative Example 2 70 parts of purified palm oil (42.3% of palmitic acid, 0.3% of lauric acid), palm kernel oil (9.2% of palmitic acid, 47.2% of lauric acid) ) 20 parts and rapeseed oil (palmitic acid content 3.
9%, lauric acid content 0%) 10 parts of blended fat (palmitic acid content 31.8%, lauric acid content 9.7)
%) Was subjected to transesterification, hydrogenation and deodorization in the same manner as in Example 1 to prepare a hardened oil having a melting point of 32 ° C.

(Comparative Example 1) As a comparative control, a rising melting point of 32
A hardened oil of fish oil at ℃ was prepared, and the oil and fat properties of the hardened oils in Examples 1-2, 2, 3 and Comparative Examples 1-2 were compared.

Table 1 shows the rising melting point, solid fat content (SFC) and fatty acid composition of the hardened oils of Examples 1 to 3, Comparative Examples 1 and 2, and Comparative Example 1.

[0038]

[Table 1] The hardened oil of Example 1 of the present invention (increased melting point of 32 ° C.) and the hardened oils of Examples 2 to 3 show almost the same SFC as the fish oil hardened oil of Comparative Example 1, and also have the same SFC as Comparative Example 1. Hardened oils also exhibit similar SFCs to fish oil hardened oils. on the other hand,
The hardened oil of Comparative Example 2 having a palmitic acid content exceeding a predetermined amount has a higher SFC in a low temperature region of 20 ° C. or lower than that of Examples and Comparative Example 1.

In general, regarding the relationship between the SFC and the plasticity of fats and oils, if the SFC is 40% or more, there is almost no plasticity, and if the SFC is 5% or less, it becomes liquid,
Is said to exhibit the most desirable plasticity in the range of 15 to 25%.

FIG. 1 shows an SFC curve created based on the SFC values in Table 1. As can be seen, Example 1-2,
A few hardened oils (increased melting point 32 ° C.), a hardened oil in Comparative Example 1 and a hardened fish oil in Comparative Example 1 have good plasticity in the range of 18 to 28 ° C. and a temperature range of 10 ° C. . But,
The hardened oil having a palmitic acid content exceeding a predetermined amount in Comparative Example 2 has a good plasticity range of 23 to 28 ° C and a narrow temperature range of 5 ° C.

FIG. 2 shows an SFC curve of a plastic fat derived from the same transesterified oil in Example 1 and having different melting points during the hydrogenation process. The desired plasticity range, that is, the range of SFC of 15 to 25%, is naturally different in each temperature range due to the difference in the rising melting point, but it is important that the temperature range showing good plasticity is wide. That is, the first embodiment
-1 (28.3 ° C. rising temperature) indicates desirable plasticity in a temperature range of 15 to 23 ° C., and Example 1-2 (32.2 ° C. rising temperature) shows a desired plasticity in a temperature range of 18 to 28 ° C. In Example 1-3 (35.4 ° C. of rising melting point), Example 1-4 (38.0 ° C. of rising melting point) in a temperature range of 23 to 32 ° C.
Shows desirable plasticity in the temperature range of 27 to 35 ° C. As described above, the hardened oil according to the present invention has a good plasticity range in which the temperature range is generally 8 ° C. or more even though the ascending melting points are different.

Example 4 Four levels of hardened oil mainly composed of lard prepared in Example 1 (increased melting point 28, 3
(2, 35, 38 ° C.) 0.1 part of lecithin and 0.2 part of stearic acid monoglyceride were added to 100 parts of each, and shortening was performed with a combinator (Example 4-1).
４−4-4).

Example 5 0.1 part of lecithin and 0.2 part of stearic acid monoglyceride were added to 100 parts of a hardened oil mainly composed of beef tallow (increased melting point: 32 ° C.) prepared in Example 2. In the same manner as in Example 4, shortening was created using a combinator.

Example 6 0.1 part of lecithin and 0.2 part of stearic acid monoglyceride were added to 100 parts of a hardened oil mainly composed of palm oil (increased melting point: 32 ° C.) prepared in Example 3. Then, a shortening was prepared using a combinator in the same manner as in Example 4.

(Example 7) The oil and fat obtained by mixing 60 parts of the hardened oil mainly composed of lard (increased melting point of 32 ° C), 30 parts of refined palm oil and 10 parts of rapeseed oil, prepared in Example 1-2,
Lecithin 0.1 part and stearic acid monoglyceride 0.2
A shortening was prepared using a combinator in the same manner as in Example 4 with the addition of parts.

Comparative Example 3 Hardened oil prepared in Comparative Example 1 whose lauric acid content does not reach a predetermined amount (rising temperature: 32 ° C.) 1
0.1 part of lecithin and 0.2 part of stearic acid monoglyceride were added to 00 parts, and a shortening was prepared using a combinator in the same manner as in Example 4.

(Comparative Example 4) A hardened oil prepared in Comparative Example 2 having a palmitic acid content exceeding a predetermined amount (rising temperature: 32 ° C.)
0.1 part of lecithin and 0.2 part of stearic acid monoglyceride were added to 00 parts, and a shortening was prepared using a combinator in the same manner as in Example 4.

(Comparative Example 2) Lecithin 0.1 was added to 100 parts of the hardened fish oil (increased melting point: 32 ° C.) prepared in Comparative Example 1.
And 0.2 part of stearic acid monoglyceride were added, and a shortening was prepared using a combinator in the same manner as in Example 4.

Table 2 shows the whipping properties and appearance of the shortenings in Examples 4 to 7, Comparative Examples 3 and 4, and Comparative Example 2.

[0050]

[Table 2] The whipping property of the shortening is as follows: 300 parts of the syrup (specific gravity: 1.3) 31 at 20 ° C.
Five parts were added, and the overrun when stirring with a whipper was measured over time. The external appearance was compared visually.

In the whipping property, the shortening using the hydrogenated oil of the present invention in Examples 4 to 7 shows the same high overrun value as the shortening using the fish oil hydrogenated oil in Comparative Example 2. .

Further, as can be seen from Example 4, even when the melting point of the plastic fat was changed by adjusting the amount of hydrogen added, the whipping properties of the shortening were good, and it was possible to cope with seasonal changes based on the same blended fat. It is possible to provide a plastic oil which can be produced.

Further, the shortening using the hardened oil of the present invention in Examples 4 to 7 exhibited good texture and luster as in the shortening using the fish oil hardened oil of Comparative Example 2. That is, the hardened oil of the present invention is a plastic oil which imparts an appropriate plasticity range, a good whipping property and a good appearance in margarine and shortening for confectionery.

On the other hand, the shortening of Comparative Example 3 using a hardened oil having a lauric acid content not reaching a predetermined amount has a low overrun, has poor whipping properties, has no gloss, and has a low plastic fat for confectionery. It was of quality.

The shortening of Comparative Example 4 using a hardened oil having a palmitic acid content exceeding a predetermined amount was not only narrow in the plastic range but also slightly poor in whipping properties and appearance.

Example 8 Margarine was produced using the hardened oil having a rising melting point of 32 ° C. prepared in Example 1-2 of the present invention.

Hardened oil of Example 1-2 (32 ° C. rising melting point)
After adding and dissolving 0.1 part of lecithin and 0.2 part of stearic acid monoglyceride to 85 parts, 15 parts of water was further added and stirred, and the water-in-oil type oil / fat emulsion was quenched by a combinator. Kneaded to make margarine.

As Comparative Example 3, a fish oil-hardened oil (increased melting point 32
° C) 85 parts of lecithin and 0.2 part of stearic acid monoglyceride were added and dissolved, and then 1 part of water was added.
A margarine was prepared in the same manner as in Example 8 from a water-in-oil type oil / fat emulsion in which 5 parts were added and stirred. Table 3 shows the results of evaluating the margarine in the same manner as in Example 4 for whipping properties and appearance.

[0059]

[Table 3] That is, the margarine using the hardened oil according to the present invention exhibited a high overrun value similar to that of the margarine using the fish oil hardened oil, and was of excellent quality showing good texture and luster in appearance. .

[0060]

EFFECT OF THE INVENTION The hardened oil of the present invention is margarine for confectionery,
It is a plastic fat which gives an appropriate range of plasticity, good whipping properties and good appearance in shortening.

[Brief description of the drawings]

1 is a solid fat content (SFC) curve of the plastic fat of Examples 1-2, 2, 3, Comparative Examples 1-2 and Control Example 1. FIG.

FIG. 2 is a solid fat content (SFC) curve of plastic fats having different rising melting points of Examples 1-1, 1-2, 1-3, and 1-4.

Continued on the front page F term (reference) 4B026 DC06 DG02 DG12 DG13 DP03 DX02 4H059 AA05 BA33 BB02 BB03 BC03 BC13 CA34 CA35 DA02 DA22 EA40

Claims (6)

[Claims] (1) The fatty acid composition has a palmitic acid content of 10 to 30.
A plasticized fat obtained by subjecting a blended fat or oil having a lauric acid content of 3 to 15% by weight to a transesterification and further hydrogenation. (2) Lard, beef tallow or a mixed fat or oil thereof
The plastic fat according to claim 1, which is obtained by subjecting a compounded fat consisting of 0 to 80% by weight, 10 to 25% by weight of a lauric fat and 10 to 25% by weight of a liquid fat and oil to a transesterification, and further hydrogenating the mixture. 3. A blended oil comprising 25 to 60% by weight of palm oil, 10 to 25% by weight of lauric oil and 30 to 50% by weight of liquid oil and fat, is subjected to transesterification and then hydrogenated. Item 4. The plastic fat according to Item 1. 4. The plastic fat according to claim 1, which comprises 5 to 30% by weight of a trans-acid type fatty acid in the constituent fatty acid composition of the triglyceride. 5. The plastic fat according to claim 1, wherein the rising melting point is 25 to 45 ° C. 6. A plastic fat composition comprising at least one of the plastic fats according to claim 1.