JP2001040385A - Solidifying or gelling composition for liquid oil, oil or fat composition prepared by using same, and food prepared by using same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a solidifying or gelling composition for a liquid oil which can be taken in as food. SOLUTION: This composition comprises a compound lipid and a glycerin fatty acid ester. The number of bonded glycerin molecules of the ester is at least 4, or the number of carbon atoms of the bonded fatty acid is at least 8. The compound lipid includes a phospholipid. The oil or fat composition is prepared by adding the solidifying or gelling composition to a liquid oil. The food is prepared by using the oil or fat composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for solidifying or gelling liquid oil, a solidified or gelled oil and fat composition, and a food using the same.

[0002]

2. Description of the Related Art In general, the technology for solidifying or gelling fats and oils is mainly for the purpose of treating waste oil.
A method in which 12-hydroxystearic acid is added to waste cooking oil, heated, cooled and solidified (JP-A-55-106298).
JP-A-57-180496), a method of adding a higher fatty acid glyceride to waste cooking oil (JP-A-57-180496), a triglyceride composed of a linear saturated fatty acid having 2 to 28 carbon atoms and a lower alcohol of an aliphatic saturated dibasic acid Gelling or solidifying agents for organic liquids containing compounds obtained by transesterification of diesters (Japanese Patent Application Laid-Open No. Hei 7-166151) are known, but these use substances that are not edible. However, the solidification or gelling agent is a specially chemically synthesized product, and its adjustment is very complicated, and there are problems that the amount used for liquid oil is large. JP-A-6-41577 proposes a waste edible oil gelling agent containing a natural water-soluble gelling agent and an emulsifier, but requires a large amount of water or hot water to increase the amount of waste. And microorganisms are easily contaminated.
Furthermore, Japanese Patent Application Laid-Open No. 9-13074 reports that liquid oil having a high lecithin concentration has a reduced solidification or gelling ability.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to obtain a uniform solid or gel-like oil easily by adding a small amount to a liquid oil, and it is also possible to take it as a food. It is to provide a solidified or gelled composition of liquid oil.

[0004]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have made intensive studies and as a result, by using a blended composition of a complex lipid and a glycerin fatty acid ester, the liquid oil was solidified or The present inventors have found that a composition to be gelled can be obtained, and have completed the present invention. The gist of the present invention is a liquid oil solidified or gelled composition characterized by a combination of a complex lipid and a glycerin fatty acid ester.

The glycerin fatty acid ester described above has a glycerin bond number of 4 or more. In this case, the present invention provides a solidified or gelled liquid oil characterized by a combination of a complex lipid and a glycerin fatty acid ester having a glycerin bond number of 4 or more. It is a chemical composition.

[0006] In the above-mentioned glycerin fatty acid ester, the binding fatty acid has at least 8 carbon atoms. In this case, the present invention relates to a complex lipid and a glycerin fatty acid ester having at least 8 carbon atoms, preferably, a conjugated lipid. A liquid oil solidified or gelled composition characterized by a combination of a glycerin fatty acid ester having a fatty acid having 8 or more carbon atoms and a glycerin bond number of 4 or more.

The above-mentioned complex lipid contains a phospholipid, and in this case, the present invention relates to a method for preparing a complex lipid containing a phospholipid and a glycerin fatty acid ester, preferably having a glycerin bond number of 4 or more, or a carbon atom of a bound fatty acid. A solidified or gelled composition of a liquid oil characterized by a combination of a glycerin fatty acid ester having a number of 8 or more, more preferably a glycerin fatty acid ester having a complex lipid and a glycerin bond number of 4 or more and a bonded fatty acid having a carbon number of 8 or more. Things.

The gist of the present invention is an oil or fat composition obtained by adding the above solidified or gelled composition of liquid oil to liquid oil. Furthermore, the present invention provides a food product using the above-described fat or oil composition.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS << Liquid oil >>"Liquidoil" as used in the present invention is an oil or fat which is liquid or fluid at normal temperature, and is not limited by its origin and composition.
For example, rapeseed, corn, soybean, sunflower, safflower, olive, cotton and other plant seeds and lard, animal-derived fats and oils such as fish oil or mixtures thereof and lipids obtained by purifying or hydrogenating or transesterifying them Among them, fractions that are liquid at normal temperature or any of the above and mixtures thereof may be used. Specific examples include rapeseed oil, corn oil, soybean oil, sunflower oil, fractionated lard and the like.

<< Composite Lipid >> Among the essential components of the present invention, the complex lipid preferably contains a phospholipid, more preferably a glycerophospholipid. The origin and form of the complex lipid used in the present invention are not particularly limited, and they may be in the form of powder or subjected to enzyme treatment. For example, soybean lecithin, egg yolk lecithin, or powdered lecithin thereof, enzyme-treated lecithin and the like can be mentioned.

<< Glycerin Fatty Acid Ester >> Although the number of glycerin bonds, the number of carbon atoms of the bound fatty acid and the degree of esterification of the glycerin fatty acid ester are not particularly limited, it is preferable that the glycerin fatty acid ester has four or more glycerin bonds. Further, the number of carbon atoms of the binding fatty acid is preferably 8 or more, more preferably 18 or more. The number of glycerin bonds is 4 or more or the number of carbon atoms of the binding fatty acid is 8 or more, and the number of carbon atoms of the binding fatty acid is 18 or more.
With the above, solidification or gelation can be achieved with a smaller amount of addition. The glycerin fatty acid ester can be used alone or as a mixture, and may be one in which an organic acid is bonded to a hydroxyl group of the glycerin fatty acid ester. Specific examples include pentaester of tetraglycerin stearate, decaester of decaglycerin behenate, and decaester of decaglycerin stearate.

<< Blending ratio >> The blending ratio of the complex lipid of the present invention and the glycerin fatty acid ester is not particularly limited, but when the total amount added to the fat or oil is 5% or less, 20: 1 to 1: 1.
It is desirably in the range of 5. It is desirable that the addition amount be 1.0% by weight or more of the mixed composition based on the liquid oil. The mixing amount and the addition amount can be appropriately adjusted depending on the properties of the liquid oil to be used, the desired hardness of the oil and fat composition, the temperature stability, and the like. Further, solid fats, emulsifiers, and the like can be blended according to the purpose of use of the solid or gel fat composition.

<< Method of Use >> The method of mixing the liquid oil with the liquid oil is such that the liquid oil is heated to a temperature not lower than the melting point of the complex lipid and the glycerin fatty acid ester, and then added, stirred, melted, and uniformly dispersed. A method in which the ester is dissolved in an organic solvent in advance and then added, and a liquid at ordinary temperature, a paste or a component which is oil-soluble at ordinary temperature, and a method of directly mixing the liquid oil with the oil are conceivable.
Any one or a combination of these may be used. The order of addition is not particularly limited. However, when it is intended to use the oil or fat composition in food after solidifying or gelling the liquid oil, it is better not to use an organic solvent or a substance generally unsuitable for food. The cooling method after the complex lipid and the glycerin fatty acid ester are uniformly dissolved in the liquid oil by heating or the like is not particularly limited, and may be left as it is or may be forcibly cooled with a jacket or the like.

<< Uses >> As a solidified or gelled composition obtained by blending a complex lipid and a glycerin fatty acid ester with a liquid oil and an oil / fat composition using the same, for example, a waste oil treating agent, a portable frying oil It can be used for cooking fats and oils for cooking, baking and other bakery products, and other processed foods using flour, doughs such as buckwheat, rice cake, dumplings, kneaded fats and oils for kneading foods such as bean paste and kneaded foods.

[0015]

A uniform solid or gel oil can be easily obtained by adding a small amount of a blended composition of a complex lipid and a glycerin fatty acid ester to a liquid oil.

[0016]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

The ability of various glycerin fatty acid esters and complex lipids to solidify or gel rapeseed oil was tested. Table 1 shows the contents of the blended compositions of Examples 1 to 7. Table 2 shows the amount of oil added to the oil and the state of the oil for the gelled or solidified oil obtained in Examples 1 to 7 and the sample obtained in the Comparative Example.

EXAMPLE 1 0.25 g of powdered soybean lecithin and a glycerin bond number of 10,
Esterification degree 10, the composition consisting of 0.75 g of glycerin fatty acid ester whose bound fatty acid is behenic acid is mixed with rapeseed oil 99 g, and heated and dissolved at 80 ° C. while stirring,
This was allowed to cool at room temperature.

Example 2 A composition comprising 1 g of egg yolk lecithin and 1 g of glycerin fatty acid ester having a glycerin bond number of 10, a degree of esterification of 10 and a bound fatty acid of behenic acid was mixed with 98 g of rapeseed oil and heated to 80 ° C. with stirring. The mixture was dissolved by warming and allowed to cool at room temperature.

Example 3 A composition comprising 1 g of powdered soybean lecithin and 4 g of glycerin bonds, a degree of esterification of 1 and 2 g of glycerin fatty acid ester in which the bound fatty acid is stearic acid was mixed with 97 g of rapeseed oil and heated to 80 ° C. with stirring. The mixture was dissolved by heating, and the mixture was allowed to cool at room temperature.

Example 4 1 g of soybean lecithin, glycerin bond number 10, esterification degree 1, glycerin fatty acid ester whose binding fatty acid is caprylic acid 0.3 g, glycerin bond number 10, esterification degree 10, binding fatty acid is hebenic acid A composition comprising 0.7 g of a certain glycerin fatty acid ester was dissolved in 98 g of rapeseed oil, heated and dissolved at 80 ° C. while stirring, and allowed to cool at room temperature.

Example 5 1 g of soybean lecithin, glycerin bond number 10, esterification degree 10, glycerin fatty acid ester whose bound fatty acid is oleic acid 0.3 g, glycerin bond number 10, esterification degree 12, bound fatty acid is hebenic acid A composition comprising 0.7 g of a certain glycerin fatty acid ester was mixed with 98 g of rapeseed oil, heated to 80 ° C. with stirring, dissolved, and allowed to cool at room temperature.

Example 6 A composition comprising 0.2 g of powdered soybean lecithin, 4 g of glycerin fatty acid ester having a glycerin bond number of 10, a degree of esterification of 12, and a bound fatty acid of behenic acid was mixed with rapeseed oil.
8 g and heated to 80 ° C. with stirring to dissolve,
It was allowed to cool at room temperature.

Example 7 A composition comprising 4.0 g of soybean lecithin, 0.8 g of a glycerin fatty acid ester having a glycerin bond number of 10, a degree of esterification of 12, and a bound fatty acid of behenic acid was mixed with rapeseed oil 95.
2 g, dissolve by heating to 80 ° C. while stirring,
It was allowed to cool at room temperature.

COMPARATIVE EXAMPLE 1 2 g of glycerin fatty acid ester having 10 glycerin bonds, a degree of esterification of 10 and a bound fatty acid of behenic acid was mixed with 98 g of rapeseed oil, heated to 80 ° C. with stirring, dissolved and heated at room temperature. Allowed to cool.

Comparative Example 2 2 g of soybean lecithin was mixed with 98 g of rapeseed oil, dissolved by heating at 80 ° C. with stirring, and allowed to cool at room temperature.

Comparative Example 3 Number of glycerin bond 1, esterification degree 1, bound fatty acid 1
10 g of glycerin fatty acid ester of rapeseed oil 9
0 g, dissolve by heating to 80 ° C. while stirring,
It was allowed to cool at room temperature.

[0028]

[Table 1] 内容 Contents of glycerin fatty acid ester ───── ────────────────── Example Glycerin bond number Esterification degree Bound fatty acid Content of complex lipid ────────────────── ──────────────────10 10 C22: 0 Powdered soybean lecithin 1 (behenic acid) ─────────────────── ─────────────────10 10 C22: 0 Egg yolk lecithin 2 (behenic acid) ───────────────────── ─────────────── 4 1 C18: 0 Powdered soybean lecithin 3 (stearic acid) ────────────────────── ────────────── 10 1 C8 0 Soybean lecithin 4 (caprylic acid) 10 10 C22: 0 (Hebenic acid) ───────────────────────────────── １０10 10 C18: 1 soy lecithin 5 (oleic acid) 10 10 C22: 0 (behenic acid) ────────────────────────── ──────────10 12 C22: 0 Powdered soybean lecithin 6 (behenic acid) ─────────────────────────── ───────── 10 12 C22: 07 (behenic acid) soybean lecithin ───────────────────────────── ───────

[0029]

[Table 2] Complex lipid and glycerin Oil condition Total fatty acid ester addition rate ───────────────────────────────── Example 1 1.0% gel〃2 2.0% solids〃33.0% gel〃4 2.0% gel〃5 2.0% gel〃6 4.2% solids４74.8% gel比較 Comparative Example 1 2% liquid (with sediment) ──────比較 Comparative Example 2 2% liquid ───────────────── ──────────────── Comparative Example 3 10% solid ──────────────────────────── ─────

As is clear from Table 2, the composition of the present invention is characterized in that the combination of glycerin fatty acid ester and the complex lipid enables the solidification or gelation of oil to be obtained with less addition, for example, 5% by weight or less. have.

Example 8 (Waste oil treatment) A composition comprising 5 g of soybean lecithin and 5 g of glycerin fatty acid ester in which the number of glycerin bonds is 10, the degree of esterification is 12 and the bound fatty acid is behenic acid is added to 500 g of waste frying oil. After heating and stirring to dissolve, the mixture was allowed to stand and solidified in 40 minutes. The resulting solid is
It was easy to remove from the fryer and the liquid did not separate. By using the present invention, waste oil treatment can be easily performed. Further, since the product of the present invention can be consumed, it can be safely used for treating waste oil in cooking utensils.

Example 9 (Portable fry oil) 97 g of corn oil, glycerin fatty acid ester (number of glycerin bonds: 5, esterification degree:
4, 1.5 g of bound fatty acid (behenic acid) and 1.5 g of soybean lecithin were heated to 80 ° C., dissolved and allowed to cool to obtain a solid fat composition. Using this, yakisoba was cooked.

By using the present composition, fats and oils can be carried without impairing the taste, without fear of spilling or oozing. Further, by using this composition and dispensing and solidifying a predetermined amount in advance, the labor of measurement during cooking can be reduced. Furthermore, by using this to solidify the liquid oil into a stick shape, the oil can be spread evenly and thinly on the cooking utensil without using a tool such as oiling.

Example 10 (Bread making fat composition) 98 g of corn oil, glycerin fatty acid ester (glycerin bond number: 10, esterification degree:
10, 1 g of bound fatty acid: stearic acid) and 1 g of soybean lecithin were heated to 80 ° C., dissolved and allowed to cool at 0 ° C. to obtain a solid fat composition. Bread was made from this composition by the usual method with the following composition.

<< Blending >> 1000 g of flour, 50 g of sugar,
20g of salt, 1g of yeast food, 20g of yeast, 50g of oil and fat composition

By using the oil or fat composition obtained in the present invention, no special equipment or process such as hydrogenation is required,
Workability and baking quality equal to or higher than that of general shortening can be obtained. In addition, since the flavor of liquid oil can be maintained, it is particularly effective when producing a product utilizing the flavor of liquid oil, such as when using olive oil for pizza dough. Further, the use of the present invention greatly improves the ease of kneading into the dough as compared with the case where liquid oil is used, so that it can be easily kneaded into foods other than bread.

[0037]

According to the present invention, a uniform solid or gel oil can be easily obtained from a liquid oil. It is possible to provide a solidified or gelled composition of liquid oil that can be ingested also as food.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hiromi Ishikawa 2-20-2 Hinode, Funabashi-shi, Chiba Prefecture Showa Sangyo Co., Ltd. (72) Inventor Takashi Yagi 2-20-2, Hinode, Funabashi-shi, Chiba Showa Sangyo 4B023 LE23 LK05 4B026 DG01 DG12 DH02 DH10 DK01 DP01 DX02 4B046 LB20 LC20 LG10 LG11 4H059 BA33 BA34 BA83 BB02 BB03 BB06 BC03 BC13 CA51 CA94 DA13 DA14 EA15

Claims (6)

[Claims] 1. A liquid oil solidified or gelled composition characterized by a combination of a complex lipid and a glycerin fatty acid ester. 2. The solidified or gelled composition of a liquid oil according to claim 1, wherein the glycerin fatty acid ester has four or more glycerin bonds. 3. The solidified or gelled composition for a liquid oil according to claim 1, wherein the number of carbon atoms of the binding fatty acid of the glycerin fatty acid ester is 8 or more. 4. The composite lipid according to claim 1, wherein the complex lipid comprises a phospholipid.
Or 3) the solidified or gelled composition for liquid oils. 5. An oil or fat composition obtained by adding the solidified or gelled composition of the liquid oil according to claim 1 to a liquid oil. 6. A food using the oil / fat composition according to claim 5.