CN101766230A - Hydrogenated product of beef tallow, fat composite containing the same and method for preventing fat composite from generating particles - Google Patents
Hydrogenated product of beef tallow, fat composite containing the same and method for preventing fat composite from generating particles Download PDFInfo
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- CN101766230A CN101766230A CN200810208126A CN200810208126A CN101766230A CN 101766230 A CN101766230 A CN 101766230A CN 200810208126 A CN200810208126 A CN 200810208126A CN 200810208126 A CN200810208126 A CN 200810208126A CN 101766230 A CN101766230 A CN 101766230A
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- iodine value
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Abstract
The invention relates to a hydrogenated product of beef tallow, which is obtained after raw material beef tallow is hydrogenated. Compared with the iodine value of the raw material beef tallow, the iodine value of the hydrogenated product is decreased by 5-53. The invention additionally provides a fat composite containing the hydrogenated product. The invention further provides a hydrogenation method for the beef tallow and a method for preventing the fat composite containing the beef tallow from generating particles under an environment with low-temperature and the a storage condition with temperature fluctuation. Through hydrogenating and modifying fat materials containing the beef tallow or the fat composite, the invention can effectively solve the problem that the products are apt to generate particles under the environment with low-temperature and the environment with temperature fluctuation.
Description
Technical field
The present invention relates to field of food, more particularly, the present invention relates to play the method for particle, the invention still further relates to the hydrogenation product that obtains by this method by butter being carried out fat or oil composition that hydrogenation prevents to contain butter, and the grease material and the fat or oil composition that contain described hydrogenation product.
Background technology
For grease, it then is a kind of index of expression organic substance degree of unsaturation that certain degree of unsaturation, iodine value are generally all arranged.Be the important percentage that grease can absorb iodine.Degree of unsaturation is bigger, and iodine value is also bigger.
The grease that extracts from the beef fat layer of bovid ox or buffalo claims butter, is white solid or semisolid.Commercially available natural refining butter have certain degree of unsaturation, and its iodine value scope is 44-54.
At present, along with the day by day more new development of curing product market, also develop rapidly as grease material that cures one of most important raw-food material of product and fat or oil composition goods.But the grease material and the fat or oil composition that contain butter are found such problem in storage; when the grease material that contains butter and fat or oil composition are stored under the low temperature environment and storage temperature when fluctuation takes place; the grains of sandization take place in this series products easily, play the problem of particle.
In order to find out the basic reason that causes this problem, thereby the method for this class problem that fundamentally is resolved, the insider has spent the design of plenty of time energy from formula for a product, the slaking storage conditions of additive such as product processes, crystallization modifier means and product is carried out multi-angle and is explored, through continuous effort, obtained certain achievement, but so far, these methods all can not effectively fundamentally solve the quality problem that plays particle that this series products occurs in low temperature environment and temperature fluctuation environment.
Summary of the invention
An object of the present invention is to provide by method for hydrogenation and solve grease material and the fat or oil composition easy method that particle has taken place under low temperature environment and temperature fluctuation storage condition that contains butter.
Second purpose of the present invention provides the h-tallow that is obtained by above-mentioned method for hydrogenation, and the fat or oil composition that contains this h-tallow.
Purpose of the present invention is realized by following design: a kind of hydrogenation product of butter, it is characterized in that the raw material butter after hydrogenation treatment, and its iodine value scope is than reducing a 5-53 iodine value unit before the hydrogenation.
The present invention also provides a kind of fat or oil composition, and it is made up of the above-mentioned h-tallow of 5-99.99% weight and the food supplementary material of surplus.
The method for hydrogenation that butter are provided on the one hand again of the present invention is included in the hydrogenation catalyst existence and feeds hydrogen down in butter, obtains iodine value for than reducing 5-53 before the hydrogenation, preferably reduces the h-tallow of a 10-20 iodine value unit.
Another aspect of the present invention provides a kind of fat or oil composition easy method that particle has taken place under low temperature environment and temperature fluctuation storage condition that prevents to contain butter, comprise step of hydrogenation: in the presence of catalyst, in the fat or oil composition that contains butter, feed hydrogen, obtain the butter iodine value and reduce 5-53 before than hydrogenation, preferably reduce the fat or oil composition of the h-tallow of a 10-20 iodine value unit.
The specific embodiment
The present inventor promptly studies mutual physics between each composition and chemical action relation the characteristic deep study and analysis of each composition in the formula for a product that contains butter; Contrasted various processes simultaneously, comprised the relation between the control of grease temperature and the grease crystallization, and different kneading rotary speed is to concerning to research and analyse between the grease structure; Finally found a common phenomenon, as long as contain butter, in any case adjust formula rate and technology, all can't fundamentally solve the problem of particle, therefore, the characteristic that draws butter itself is the basic reason that has caused particle.
The present invention is intended to reach the effect that the grease material that prevents butter or contain butter or fat or oil composition play particle by the degree of saturation that hydrogenation changes butter.
Adopt method of the present invention, will fundamentally effectively solve grease material or the fat or oil composition easy problem that plays particle in low temperature environment and temperature fluctuation storage environment that contains butter.
Term used herein " iodine value " has the common implication of this technical field, promptly refers to fat, fat oil or other similar substances 100g, required iodine amount (g) when abundant halogenation.
Herein " grease material " only refers to 100% butter in one embodiment, can exchange use the mixture that expression is made up of the food supplementary material of the butter of 5-99.99% weight and surplus in another embodiment with " fat or oil composition ".
Described food supplementary material is a material conventional in this technical field, and include, but is not limited to: one or more are selected from the raw-food material of animal raw fats such as rapeseed oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil, palm oil, palm-kernel oil, sher butter, sal fat, cocoa butter, coconut wet goods vegetative grease and butterfat, lard, fish oil, whale oil; Water, hydrophilic colloid, emulsifying agent, dairy products (whole milk powder, cream, milk etc.), white granulated sugar, syrup, egg products, chocolate, pigment, essence and flavoring agent.
Term used herein " hydrogenation " can adopt the conventional hydrogenation technology that uses in this technical field, as catalytic hydrogenation.
" catalyst " used herein is the conventional hydrogenation catalyst that uses, as nickel, platinum.
The raw material butter that use among the present invention can be natural refining butter, and its iodine value scope is 44-54, also can be natural refining butter through branch carry or ester exchange process after the butter that obtain.
The invention provides a kind of hydrogenation product of butter, it is that the raw material butter obtain after hydrogenation treatment, and its iodine value scope reduces 5-53 before than hydrogenation, preferably reduces a 10-20 iodine value unit.
The present invention also provides a kind of fat or oil composition, and it is made up of the h-tallow of 5-99.99% and the food supplementary material of surplus.
The present invention also provides the method for hydrogenation of butter, comprises step of hydrogenation: feed hydrogen in the presence of the hydrogenation catalyst that is selected from nickel, platinum, obtain iodine value and be the h-tallow than a reduction 5-53 iodine value unit before the hydrogenation in butter.
Another aspect of the present invention provides a kind of fat or oil composition easy method that particle has taken place under low temperature environment and temperature fluctuation storage condition that prevents to contain butter, comprise step of hydrogenation: in the presence of hydrogenation catalyst, in the fat or oil composition that contains butter, feed hydrogen, obtain the fat or oil composition that the butter iodine value reduces the h-tallow of a 5-53 iodine value unit before than hydrogenation.
Preferably before step of hydrogenation, also comprise heating and vacuum dehydration step.Heating steps preferably is heated to 100-110 ℃.
The present invention is further elaborated based on embodiment below, but the present invention is not limited by the embodiment that these exemplify.
Embodiment 1:
With the 1000g iodine value 45 butter, join reactor, be heated to 100-110 ℃, carry out vacuum (0.5-1Bar) dehydration 20-30min, continue to be heated to 170-190 ℃, add the Raney nickel of 2g (grease weight 0.2%), feed hydrogen (5Bar), carry out hydrogenation, being hydrogenated to iodine value is 40, then hydrogenated oil and fat is carried out physical refining, deodorization temperature is at 230-250 ℃, and deodorization time is 75 minutes, grease after the refining under 65 ℃ of conditions with the fusing of homogeneous agitator after, through over-quenching, mediating technology, to obtain iodine value be 40 h-tallow.
Embodiment 2:
With the 1000g iodine value is that 50 butter join reactor, be heated to 100-110 ℃, carry out vacuum (0.5-1Bar) dehydration 20-30min, continue to be heated to 170-190 ℃, the Raney nickel that adds 2g (grease weight 0.2%), feed hydrogen (5Bar), carry out hydrogenation, being hydrogenated to iodine value is 20, then hydrogenated oil and fat is carried out physical refining, deodorization temperature is at 230-250 ℃, and deodorization time is 75 minutes, and the grease after the refining is after using the fusing of homogeneous agitator under 65 ℃ of conditions, through over-quenching, mediating technology, to obtain iodine value be 20 h-tallow.
Embodiment 3:
Be 45 butter with the 500g iodine value with the 500g iodine value be after 51 palm oil mixes, miscella is joined reactor, be heated to 100-110 ℃, carry out vacuum (0.5-1Bar) dehydration 20-30min, continue to be heated to 170-190 ℃, add the Raney nickel of 2g (grease weight 0.2%), feed hydrogen (5Bar), carry out hydrogenation, being hydrogenated to iodine value is 20, then hydrogenated oil and fat is carried out physical refining, and deodorization temperature is at 230-250 ℃, deodorization time is 75 minutes, grease after the refining under 65 ℃ of conditions with the fusing of homogeneous agitator after, through over-quenching, mediating technology, to obtain iodine value be 20 hydrogenated oil and fat.
Embodiment 4:
With the 1000g iodine value is that 54 butter join reactor, be heated to 100-110 ℃, carry out vacuum (0.5-1Bar) dehydration 20-30min, continue to be heated to 170-190 ℃, the Raney nickel that adds 2g (grease weight 0.2%), feed hydrogen (5Bar), carry out hydrogenation, being hydrogenated to iodine value is 1, then hydrogenated oil and fat is carried out physical refining, deodorization temperature is at 230-250 ℃, and deodorization time is 75 minutes, be 1 h-tallow with the 50g iodine value after the refining with the 950g iodine value is that 51 palm oil mixes, then mixture is dissolved after over-quenching is mediated the mixture that technology obtains with the homogenizer stirring under 65 ℃ of conditions.
Embodiment 5:
Under 65 ℃, the embodiment 3 resulting iodine values to 80% are to add 2% emulsifying agent in 20 the hydrogenated oil and fat product, as oil phase; The salt (sodium chloride) that mixes 16% water and 2% in another container joins oil phase as water with water, after dissolving with the homogeneous agitator, and through over-quenching, the mixture that kneading technology obtains.
Comparative example 1:
The 1000g iodine value is 50 refining butter.After using the fusing of homogeneous agitator under 65 ℃ of conditions,, mediate technology and obtained required grease through over-quenching.
Comparative example 2:
Making the 50g iodine value is that 54 refining butter and 950g iodine value are that 51 palm oil mixes, with mixture under 65 ℃ of conditions with the fusing of homogeneous agitator after, through over-quenching, mediate technology and obtained required grease.
Comparative example 3:
With the 500g iodine value is that 50 refining butter and 500g iodine value are that 51 palm oil mixes, with mixture under 65 ℃ of conditions with the fusing of homogeneous agitator after, through over-quenching, mediate technology and obtain required grease.
Effect embodiment 1:
Respectively at the product of constant temperature storage embodiment 1-5 and comparative example 1-gained under 5 ℃, the 22 ℃ conditions, and sample is carried out the particle situation respectively at 3 days, 30 days the time and observe, the result is as shown in table 1.
Effect embodiment 2
With the product of embodiment 1-5 and comparative example 1-3 gained respectively at 5 ℃ down storage 3 days, then in 22 ℃ of storages 30 days down, then sample is carried out the particle situation and observes, the result is as shown in table 1.
Table 1-1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Stored 3 days for 5 ℃ | No particle | No particle | No particle | No particle | No particle | No particle | No particle | No particle |
| Stored 30 days for 5 ℃ | No particle | No particle | No particle | No particle | No particle | Play particle | Play particle | Play particle |
| Stored 3 days for 22 ℃ | No particle | No particle | No particle | No particle | No particle | No particle | No particle | No particle |
| Stored 30 days for 22 ℃ | No particle | No particle | No particle | No particle | No particle | Play particle | Play particle | Play particle |
| Stored 3 days for 5 ℃, stored 3 days for 22 ℃ | No particle | No particle | No particle | No particle | No particle | No particle | No particle | No particle |
| Stored 3 days for 5 ℃, stored 30 days for 22 ℃ | No particle | No particle | No particle | No particle | No particle | Play particle | Play particle | Play particle |
By above result of the test as can be known, by grease material or the fat or oil composition that contains butter carried out the hydrogenation modification technology, can effectively solve the problem that easily plays particle that this series products is taken place in low temperature environment and temperature fluctuation environment.
Claims (9)
1. the hydrogenation product of butter is characterized in that, described hydrogenation product is that the raw material butter obtain after hydrogenation treatment, and the iodine value scope of described hydrogenation product is the iodine value reduction 5-53 than the raw material butter, preferably reduces a 10-20 iodine value unit.
2. a fat or oil composition is characterized in that, described composition is made up of the hydrogenation product of the butter as claimed in claim 1 of 5-99.99% weight and the food supplementary material of surplus.
3. fat or oil composition as claimed in claim 2 is characterized in that, described food supplementary material is selected from one or more raw-food materials and one or more food auxiliary materials.
4. fat or oil composition as claimed in claim 3, it is characterized in that described raw-food material is selected from animal raw fats such as rapeseed oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok seed oil, sesame oil, palm oil, palm-kernel oil, sher butter, sal fat, cocoa butter, coconut wet goods vegetative grease and butterfat, lard, fish oil, whale oil; Described food auxiliary material is selected from water, hydrophilic colloid, emulsifying agent, whole milk powder, milk, sugar, egg products, chocolate, pigment, essence and flavoring agent.
5. the method for hydrogenation of butter, it is characterized in that, described method comprises step of hydrogenation: feed hydrogen in the raw material butter in the presence of hydrogenation catalyst, obtain iodine value for reducing 5-53 than the raw material butter, preferably reduce the h-tallow of a 10-20 iodine value unit.
6. the method for particle has taken place in a fat or oil composition that prevents to contain butter easily under low temperature environment and temperature fluctuation storage condition, it is characterized in that, described method comprises step of hydrogenation: feed hydrogen in the presence of hydrogenation catalyst in the fat or oil composition that contains the raw material butter, the iodine value that obtains described raw material butter reduces 5-53 before than hydrogenation, preferably reduces the fat or oil composition of the h-tallow of a 10-20 iodine value unit.
7. as claim 5 or 6 described methods, it is characterized in that described hydrogenation catalyst is nickel or platinum.
8. as claim 5 or 6 described methods, it is characterized in that, before step of hydrogenation, also comprise heating and vacuum dehydration step.
9. as claim 5 or 6 described methods, it is characterized in that, after step of hydrogenation, also comprise refinement step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810208126A CN101766230A (en) | 2008-12-29 | 2008-12-29 | Hydrogenated product of beef tallow, fat composite containing the same and method for preventing fat composite from generating particles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810208126A CN101766230A (en) | 2008-12-29 | 2008-12-29 | Hydrogenated product of beef tallow, fat composite containing the same and method for preventing fat composite from generating particles |
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| CN101766230A true CN101766230A (en) | 2010-07-07 |
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| CN200810208126A Pending CN101766230A (en) | 2008-12-29 | 2008-12-29 | Hydrogenated product of beef tallow, fat composite containing the same and method for preventing fat composite from generating particles |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008029642A1 (en) * | 2006-09-05 | 2008-03-13 | The Nisshin Oillio Group, Ltd. | Edible oil or fat, process for producing the same, and chocolate containing oil or fat composition |
-
2008
- 2008-12-29 CN CN200810208126A patent/CN101766230A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008029642A1 (en) * | 2006-09-05 | 2008-03-13 | The Nisshin Oillio Group, Ltd. | Edible oil or fat, process for producing the same, and chocolate containing oil or fat composition |
Non-Patent Citations (1)
| Title |
|---|
| 高红艳，等: "牛油基起酥油的起砂原因初探", 《中国油脂》 * |
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