JP2001072992A - Preparation of fat or fat composition free from generation of granular crystal - Google Patents
Preparation of fat or fat composition free from generation of granular crystalInfo
- Publication number
- JP2001072992A JP2001072992A JP25109199A JP25109199A JP2001072992A JP 2001072992 A JP2001072992 A JP 2001072992A JP 25109199 A JP25109199 A JP 25109199A JP 25109199 A JP25109199 A JP 25109199A JP 2001072992 A JP2001072992 A JP 2001072992A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- fats
- crystals
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000013078 crystal Substances 0.000 title claims abstract description 119
- 239000000203 mixture Substances 0.000 title claims abstract description 68
- 239000002245 particle Substances 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 230000007774 longterm Effects 0.000 claims abstract description 7
- 235000019198 oils Nutrition 0.000 claims description 167
- 235000019197 fats Nutrition 0.000 claims description 107
- 238000003860 storage Methods 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- 238000004904 shortening Methods 0.000 claims description 7
- 239000003507 refrigerant Substances 0.000 claims description 5
- 235000013310 margarine Nutrition 0.000 claims description 4
- 239000003264 margarine Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 abstract 2
- 239000003921 oil Substances 0.000 description 163
- 239000003925 fat Substances 0.000 description 99
- 235000014593 oils and fats Nutrition 0.000 description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 235000019482 Palm oil Nutrition 0.000 description 15
- 239000002540 palm oil Substances 0.000 description 15
- 239000003995 emulsifying agent Substances 0.000 description 12
- 238000002441 X-ray diffraction Methods 0.000 description 10
- 230000015572 biosynthetic process Effects 0.000 description 10
- 239000007762 w/o emulsion Substances 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000007788 liquid Substances 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 240000002791 Brassica napus Species 0.000 description 4
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- PVNIQBQSYATKKL-UHFFFAOYSA-N tripalmitin Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 description 4
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 4
- 239000003346 palm kernel oil Substances 0.000 description 3
- 235000019865 palm kernel oil Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- YHMDGPZOSGBQRH-QPLCGJKRSA-N 2,3-di(hexadecanoyloxy)propyl (z)-octadec-9-enoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC YHMDGPZOSGBQRH-QPLCGJKRSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- YHMDGPZOSGBQRH-UHFFFAOYSA-N PPO Natural products CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCC=CCCCCCCCC YHMDGPZOSGBQRH-UHFFFAOYSA-N 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 229960001947 tripalmitin Drugs 0.000 description 2
- UPWGQKDVAURUGE-KTKRTIGZSA-N 2-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC(CO)CO UPWGQKDVAURUGE-KTKRTIGZSA-N 0.000 description 1
- 101100316860 Autographa californica nuclear polyhedrosis virus DA18 gene Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- UPWGQKDVAURUGE-UHFFFAOYSA-N glycerine monooleate Natural products CCCCCCCCC=CCCCCCCCC(=O)OC(CO)CO UPWGQKDVAURUGE-UHFFFAOYSA-N 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、長期間保存した後
も粒状結晶が生成しない油脂又は油脂組成物の製造法に
関する。本発明の方法により製造した油脂や油脂組成物
は、長期間保存した後も粒状結晶が生成せず滑らかな組
織を維持しているので、マーガリン、ファットスプレッ
ド、ショートニング等の原料に使用したり、その他、広
く食品分野で油脂原料として利用することができるとい
う特徴を有している。The present invention relates to a method for producing an oil or fat or an oil or fat composition in which granular crystals are not formed even after long-term storage. Oils and fats and oils and fats produced by the method of the present invention maintain a smooth structure without generating granular crystals even after long-term storage, so margarine, fat spread, used as a raw material such as shortening, In addition, it has a feature that it can be widely used as a raw material in the food field.
【０００２】[0002]
【従来の技術】マーガリンやファットスプレッド等の油
脂組成物において、大部分を占める油脂は、油脂組成物
に保形性を与える適度な硬さと同時に、パンに塗布した
り、調理に使用する際のハンドリング性向上のために展
延性が要求される。このため、油脂組成物においては、
適度な硬さを有する油脂を数種類組み合わせて配合する
ことが常法となっている。適度な硬さを持たせるための
成分としては、パーム油等の固体脂の他に、水素添加に
より融点を上昇させた植物油脂等が用いられる。固体脂
を用いた油脂組成物、特にマーガリンやショートニング
のように練り合わせによって油脂組成物の固化と圧練を
行う食品においては、保存中に組織が悪化し、直径が20
μm 以上で、大きいときには直径が２〜３mmになる大き
な結晶の生成が見られる。この現象は、粒状結晶と呼ば
れ、製品の機能や外観を著しく低下させると共に、食感
にもいわゆるざらつきを与えるため、極めて大きな問題
とされている。2. Description of the Related Art In fats and oils compositions such as margarine and fat spreads, the fats and oils that occupy most of the fats and oils have the appropriate hardness for imparting shape-retaining properties to the fats and oils, and at the same time when applied to bread or used for cooking. Extensibility is required to improve handling. For this reason, in the fat and oil composition,
It is a common method to combine several kinds of fats and oils having appropriate hardness. As a component for imparting an appropriate hardness, in addition to solid fats such as palm oil, vegetable fats and the like whose melting point is increased by hydrogenation are used. In fats and oils compositions using solid fats, especially in foods in which the fats and oils composition is solidified and kneaded by kneading, such as margarine or shortening, the tissue deteriorates during storage and the diameter is 20 mm.
Above μm, large crystals with a diameter of 2-3 mm are seen when large. This phenomenon is called a granular crystal, which significantly reduces the function and appearance of the product and gives a so-called roughness to the texture.
【０００３】これまでに油脂や油脂組成物における粒状
結晶の生成に関しては、石川ら（油化学, vol.29, pp.2
35-242,1980 ）や佐藤ら(J. Am. Oil Chem. Soc., vol.
69,pp.1077-1080,1992)の報告があり、パーム油中に多
く含まれるトリグリセリドの１，３−ジパルミトイル−
２−オレオイルグリセロールが中心となり、最安定型結
晶であるβ型結晶への転移が起きた際に粒状結晶が生成
することが明らかになっている。 しかしながら、油脂
や油脂組成物における粒状結晶の生成を防止する手段に
ついては、統一的な検討は行われておらず、乳化剤の種
類の変更等、対症療法的な手段が講じられてきたに過ぎ
ない。このため、保存流通時の各種条件の変化等によ
り、粒状結晶の発生が起こる危険性があった。The formation of granular crystals in fats and oils and fat compositions has been described by Ishikawa et al. (Oil Chemistry, vol. 29, pp. 2
35-242, 1980) and Sato et al. (J. Am. Oil Chem. Soc., Vol.
69, pp. 1077-1080, 1992), and 1,3-dipalmitoyl-, a triglyceride often contained in palm oil.
It has been clarified that granular crystals are formed when 2-oleoyl glycerol is the center and transition to the β-type crystal, which is the most stable type crystal. However, regarding the means for preventing the generation of granular crystals in fats and oils and fat compositions, no unified study has been carried out, and only symptomatic measures such as changing the type of emulsifier have been taken. . For this reason, there is a risk that granular crystals may be generated due to changes in various conditions during storage and distribution.
【０００４】[0004]
【発明が解決しようとする課題】本発明者らは、上記の
油脂や油脂組成物等における粒状結晶の生成の問題を解
決するべく、鋭意研究を進めてきたところ、従来の油脂
や油脂組成物を製造するに際して、融点以上の温度に保
持した融解状態の油脂や油脂組成物を急速冷却するか、
あるいは油脂の不安定型結晶粒子を添加することによ
り、油脂や油脂組成物に不安定型結晶を生成させると、
その後の長期保存における油脂や油脂組成物の粒状結晶
の生成を防止することができることを見出し、本発明を
完成するに至った。したがって、本発明は、粒状結晶の
生成を防止した油脂や油脂組成物の製造法を提供するこ
とを課題とする。DISCLOSURE OF THE INVENTION The present inventors have made intensive studies to solve the problem of the formation of granular crystals in the above-mentioned fats and oils and fats and oils compositions and the like. When manufacturing, or rapidly cooling the molten fats and oils and fats and oils composition held at a temperature above the melting point,
Alternatively, by adding unstable crystal particles of fats and oils, to generate unstable crystals in fats and oils and fats and oils composition,
The present inventors have found that the formation of granular crystals of fats and oils and fats and oils composition during long-term storage can be prevented, and have completed the present invention. Therefore, an object of the present invention is to provide a method for producing a fat or oil or a fat or oil composition in which generation of granular crystals is prevented.
【０００５】[0005]
【課題を解決するための手段】従来から、融解状態の油
脂を急速冷却すると、油脂には不安定型結晶であるα型
結晶が生成することが知られていた。そこで、本発明者
らは、油脂や油脂組成物を製造するに際して、油脂や油
脂組成物を80℃以上で30分以上の条件で保持することに
より、油脂や油脂組成物を完全に融解し、その後、油脂
や油脂組成物に対して液体窒素を直接噴霧したり、ある
いはドライアイス等と接触させることにより、油脂や油
脂組成物を−20℃以下の冷媒で急速冷却すると、α型結
晶が必ず得られることを見出した。また、融解状態の油
脂や油脂組成物を冷却している途中でα型結晶を生成し
ている油脂の結晶粒子を加えると、この結晶粒子を核と
して、油脂や油脂組成物の全体にα型結晶を生成するこ
とを見出した。It has heretofore been known that when oils and fats in a molten state are rapidly cooled, α-type crystals, which are unstable crystals, are formed in the oils and fats. Therefore, the present inventors, when producing fats and oils and fats and oils composition, by holding the fats and oils and fats and oils composition at 80 ° C or more for 30 minutes or more, completely dissolve the fats and oils and fats and oils composition, Then, by directly spraying liquid nitrogen on the fat or oil or the fat or oil composition, or by contacting with dry ice or the like, the fat or oil or the fat or oil composition is rapidly cooled with a refrigerant of -20 ° C or less, so that the α-type crystal is inevitably formed. It was found that it could be obtained. Also, when crystal particles of fats and oils that are producing α-type crystals are added during cooling of the molten fats and oils and fats and oils composition, these crystal particles are used as nuclei, and the whole of the fats and oils and fats and oils composition is α-type It was found to produce crystals.
【０００６】そこで、本発明者らは、上記の方法に従っ
て、α型結晶を生成した油脂や油脂組成物を０〜30℃の
温度範囲で保存すると、最安定型のβ型結晶の生成を抑
制し、粒状結晶の生成が起こらないことを見出し、粒状
結晶を生成しない油脂又は油脂組成物の製造法を確立す
るに至った。これは、α型結晶が生成することにより、
中間結晶型のβ' 型結晶が生成する際にα型結晶の一部
がβ' 型結晶の中に入り込み、結晶構造の規則性を乱す
ため、最安定型のβ型結晶への転移が抑制されることに
よるものと考えられる。Accordingly, the inventors of the present invention have found that when the fats and oils or fats and oils composition in which the α-form crystals have been formed are stored in a temperature range of 0 to 30 ° C. according to the above-mentioned method, the formation of the most stable β-form crystals can be suppressed. Then, they found that generation of granular crystals did not occur, and came to establish a method for producing an oil or fat or an oil or fat composition that did not generate granular crystals. This is due to the formation of α-type crystals,
When an intermediate crystal β'-type crystal is generated, a part of the α-type crystal enters the β'-type crystal and disturbs the regularity of the crystal structure, so the transition to the most stable β-type crystal is suppressed. It is considered to be due to being done.
【０００７】本発明では、例えばパーム油を15重量％以
上含む油脂やその油脂を含有する油脂組成物を、まず、
80℃以上で30分以上の条件で保持することにより、油脂
や油脂組成物を完全に融解させる。これにより、油脂中
に残存していた結晶粒子を全て融解する。次に、融解し
た油脂や油脂組成物を急速冷却するか、あるいは冷却の
途中で不安定結晶であるα型結晶を生成している結晶粒
子を添加することにより、油脂にα型結晶を生成させ
る。急速冷却の方法としては、冷媒に特に限定はない
が、液体窒素、ドライアイス、アンモニア等で、冷媒温
度を−20℃以下に設定して急速冷却する。このときに使
用する冷却機について特に限定はないが、プレート式冷
却機を使用すれば良い。また、液体窒素を直接噴霧して
も良い。α型結晶が生成している油脂の結晶粒子を添加
する場合には、トリパルミチンや１，２−ジパルミトイ
ル−３−オレオイルグリセロール等、融点が比較的高い
油脂の結晶粒子を使用すると良い。In the present invention, for example, an oil or fat containing 15% by weight or more of palm oil or an oil or fat composition containing the oil or fat is first prepared.
By holding at 80 ° C. or higher for 30 minutes or longer, the fat or oil or the fat or oil composition is completely melted. Thereby, all the crystal particles remaining in the fat or oil are melted. Next, the α-type crystal is generated in the fat or oil by rapidly cooling the melted oil or fat or the oil-and-fat composition, or by adding crystal particles that are generating an α-type crystal that is an unstable crystal during cooling. . The method of rapid cooling is not particularly limited to a refrigerant, but rapid cooling is performed by setting the temperature of the refrigerant to −20 ° C. or lower using liquid nitrogen, dry ice, ammonia, or the like. The cooler used at this time is not particularly limited, but a plate-type cooler may be used. Further, liquid nitrogen may be directly sprayed. In the case of adding oil and fat crystal particles in which α-form crystals are formed, it is preferable to use oil and fat crystal particles having a relatively high melting point, such as tripalmitin and 1,2-dipalmitoyl-3-oleoylglycerol.
【０００８】また、油脂の結晶粒子の添加量は、油脂や
油脂組成物に対して５重量％以上とすることが好まし
い。油脂の結晶粒子の添加量が５重量％未満であると、
結晶粒子の量が不足するので、結果的に油脂や油脂組成
物の全体にわたってα型結晶を生成させることができな
くなる。なお、α型結晶の融点が40℃以上となるトリパ
ルミチン等の油脂の結晶粒子を使用する場合は、油脂や
油脂組成物に対してその添加量が50重量％を超えると食
感にざらつきを与えるので、望ましくない。本発明の方
法により、α型結晶が生成した油脂や油脂組成物は、０
〜30℃の温度範囲で保存した場合でも粒状結晶を生成し
ないので、本発明は、油脂や油脂組成物、あるいはそれ
らを使用した油脂含有食品の品質安定化に非常に有用な
方法であるといえる。そして、本発明の方法により製造
した油脂や油脂組成物は粒状結晶を生成しないので、通
常、油脂製品を製造する際に使用されているＰＧＰＲ等
の強力な乳化剤で結晶化を阻害する必要性がなくなり、
得られる油脂製品においては、水相中の塩やフレーバー
の口中への分散が速くなり、また、油脂の溶解性も向上
するので、官能的により好ましいものとなる。The amount of the crystal particles of the fat or oil is preferably 5% by weight or more based on the fat or oil or the fat or oil composition. When the amount of the crystal particles of the fat or oil is less than 5% by weight,
Since the amount of crystal particles is insufficient, α-type crystals cannot be generated over the entire fat or oil or fat or oil composition. In addition, when using the crystal particles of fats and oils such as tripalmitin in which the melting point of the α-type crystal is 40 ° C. or more, when the amount of addition exceeds 50% by weight with respect to the fats and oils or the fat and oil composition, the texture becomes rough. It is not desirable because it gives. According to the method of the present invention, the fats and oils and fats and oils composition in which the α-type crystals are
The present invention is a very useful method for stabilizing the quality of fats and oils and fats and oils or fats and oils containing foods and fats, because no granular crystals are formed even when stored in a temperature range of ~ 30 ° C. . Since the fats and oils and the fat and oil composition produced by the method of the present invention do not produce granular crystals, it is usually necessary to inhibit crystallization with a strong emulsifier such as PGPR used in producing fat and oil products. Gone
In the obtained oil / fat product, salt and flavor in the aqueous phase are rapidly dispersed in the mouth, and the solubility of the oil / fat is also improved, which is organoleptically more preferable.
【０００９】[0009]
【発明の実施の形態】本発明では、以下のような手順に
より、粒状結晶を生成しない油脂や油脂組成物を製造す
る。まず、油脂や油脂組成物を80℃以上で30分以上の条
件で保持することにより、油脂結晶を完全に融解させ
る。次に、融解した油脂や油脂組成物を、−20℃以下の
冷媒と接触させることにより急速冷却して不安定型結晶
であるα型結晶を生成させるか、あるいは冷却している
途中で油脂のα型結晶粒子を添加してα型結晶を生成さ
せる。このようにして、α型結晶を生成させた油脂や油
脂組成物においては、０〜30℃の温度範囲で長期間保存
しても直径20μm 以上の粒状結晶の生成は認められな
い。次に、試験例及び実施例を示し、本発明を詳しく説
明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, an oil or fat or an oil or fat composition which does not produce granular crystals is produced by the following procedure. First, the fat and oil crystals are completely melted by holding the fat and oil or the fat or oil composition at 80 ° C. or more for 30 minutes or more. Next, the melted fats and oils or fats and oils composition is rapidly cooled by contact with a refrigerant at −20 ° C. or lower to produce α-type crystals, which are unstable crystals, or α or fats of fats and oils during cooling. Form crystals are added to form α form crystals. Thus, in the fats and oils and fats and oils compositions in which the α-form crystals have been formed, no generation of granular crystals having a diameter of 20 μm or more is observed even when stored for a long time in a temperature range of 0 to 30 ° C. Next, the present invention will be described in detail with reference to Test Examples and Examples.
【００１０】[0010]
【試験例１】油脂組成物として、パーム油75重量％及び
パーム核油25重量％の混合油を使用し、この混合油を80
℃で１時間保持して完全に混合油を融解させた。次に、
この融解状態の混合油に対して液体窒素を直接噴霧し、
急速冷却して混合油を固化させた。このようにして固化
させた混合油について、Ｘ線回折により結晶型を測定し
たＸ線回折パターンを図１に示す。これによると、21.1
°に単一のピークが観測されており、α型結晶が生成し
ている。また、上記のα型結晶を生成した混合油を５℃
で６週間保存した後、室温に取り出して目視により観察
したところ、この混合油には粒状結晶が生成していない
ことが明らかとなった。さらに、この混合油について、
Ｘ線回折により結晶型を測定したＸ線回折パターンを図
２に示す。これによると、粗大結晶の原因とされている
最安定型のβ型結晶の生成は確認されず、準安定型の
β' 型結晶が生成している。上記の結果から、融解状態
の混合油を急速冷却することによりα型結晶を生成させ
ると、５℃で６週間保存した後もβ' 型結晶が生成して
おり、粒状結晶の原因となるβ型結晶の生成が抑制され
ていることが明らかとなった。Test Example 1 A mixed oil of 75% by weight of palm oil and 25% by weight of palm kernel oil was used as an oil / fat composition.
C. for one hour to completely melt the mixed oil. next,
Liquid nitrogen is directly sprayed on this molten oil mixture,
Rapid cooling allowed the oil mixture to solidify. FIG. 1 shows an X-ray diffraction pattern obtained by measuring the crystal form of the mixed oil thus solidified by X-ray diffraction. According to this, 21.1
A single peak was observed at °, and an α-type crystal was formed. In addition, the mixed oil in which the above α-type crystals were formed was heated at
After storing for 6 weeks at room temperature, the mixture was taken out to room temperature and visually observed. As a result, it was found that no granular crystals were formed in this mixed oil. Furthermore, about this mixed oil,
FIG. 2 shows an X-ray diffraction pattern whose crystal form was measured by X-ray diffraction. According to this, generation of the most stable β-type crystal, which is considered to be the cause of the coarse crystal, was not confirmed, but metastable β′-type crystal was generated. From the above results, when the α-type crystal is generated by rapidly cooling the mixed oil in the molten state, β′-type crystal is generated even after storage at 5 ° C. for 6 weeks, and β-type crystal, which is a cause of granular crystal, It became clear that the formation of the type crystal was suppressed.
【００１１】[0011]
【試験例２】油脂組成物として、パーム油50重量％、菜
種硬化油30重量％及び大豆油20重量％の混合油を使用
し、この混合油を80℃で１時間保持して完全に混合油を
融解させた。次に、この融解状態の混合油を５℃の冷蔵
庫に入れて冷却を開始した。そして、混合油の品温が40
℃になった時点で、混合油に対して１，２−ジパルミト
イル−３−オレオイルグリセロールのα型結晶粒子を10
重量％添加し、冷却を続けて混合油を固化させた。この
ようにして固化させた混合油について、Ｘ線回折により
結晶型を測定したところ、試験例１と同様、α型結晶が
生成していることがわかった。上記のα型結晶を生成し
た混合油を10℃で４週間保存した後、室温に取り出して
目視により観察したところ、この混合油には粒状結晶が
生成していないことがわかった。また、この混合油につ
いて、Ｘ線回折により結晶型を測定したところ、粗大結
晶の原因とされている最安定型のβ型結晶の生成は確認
されず、準安定型のβ'型結晶が生成していることが明
らかとなった。上記の結果から、融解状態の混合油を冷
却している途中で、油脂のα型結晶粒子を添加すること
によりα型結晶を生成させると、10℃で４週間保存した
後もβ' 型結晶が生成しており、粒状結晶の原因となる
β型結晶の生成が抑制されていることが明らかとなっ
た。[Test Example 2] As a fat composition, a mixed oil of 50% by weight of palm oil, 30% by weight of rapeseed oil and 20% by weight of soybean oil was used, and the mixed oil was kept at 80 ° C for 1 hour to be completely mixed. The oil was melted. Next, the melted mixed oil was put into a refrigerator at 5 ° C. to start cooling. And the temperature of the mixed oil is 40
When the temperature reached 0 ° C., the α-type crystal particles of 1,2-dipalmitoyl-3-oleoylglycerol were added to the mixed oil for 10 minutes.
Wt% was added and cooling was continued to solidify the mixed oil. The crystal form of the mixed oil thus solidified was measured by X-ray diffraction. As in Test Example 1, it was found that α-form crystals were formed. After storing the mixed oil in which the α-form crystal was formed at 10 ° C. for 4 weeks, it was taken out to room temperature and visually observed. As a result, it was found that no granular crystals were formed in the mixed oil. When the crystal form of this mixed oil was measured by X-ray diffraction, the formation of the most stable β-type crystal, which is considered to be the cause of coarse crystals, was not confirmed, and the metastable β′-type crystal was formed. It became clear that we were doing. From the above results, it was found that the α-type crystal was generated by adding the α-type crystal particles of the oil and fat while cooling the mixed oil in the molten state, and the β′-type crystal was obtained after storage at 10 ° C. for 4 weeks. Was generated, and it was clarified that the generation of the β-type crystal causing the granular crystal was suppressed.
【００１２】[0012]
【実施例１】油脂組成物として、パーム油50重量％及び
パーム核油50重量％の混合油を80℃で30分保持して完全
に混合油を融解させた。次に、この融解状態の混合油に
対して液体窒素を直接噴霧し、急速冷却して、粒状結晶
を生成しない混合油を製造した。なお、この混合油につ
いて、Ｘ線回折により結晶型を測定したところ、α型結
晶が生成していることがわかった。また、この混合油を
12時間サイクルで５〜20℃の温度として保存したとこ
ろ、保存開始４週間を経過した後も、目視では粒状結晶
の生成は認められず、組織は製造直後の状態を維持して
いた。Example 1 A mixed oil of 50% by weight of palm oil and 50% by weight of palm kernel oil was held at 80 ° C. for 30 minutes as an oil / fat composition to completely melt the mixed oil. Next, liquid nitrogen was directly sprayed on the molten mixed oil, and the mixture was rapidly cooled to produce a mixed oil that did not produce granular crystals. When the crystal form of the mixed oil was measured by X-ray diffraction, it was found that α-form crystals were formed. In addition, this mixed oil
When stored at a temperature of 5 to 20 ° C. in a 12-hour cycle, even after 4 weeks from the start of storage, generation of granular crystals was not visually observed, and the structure maintained the state immediately after production.
【００１３】[0013]
【比較例１】油脂組成物として、パーム油50重量％及び
パーム核油50重量％の混合油を80℃で30分保持して完全
に混合油を融解させた。次に、この融解状態の混合油を
５℃の冷蔵庫で徐々に冷却して、混合油を得た。なお、
この混合油について、品温が５℃に到達した時点でＸ線
回折により結晶型を測定したところ、α型結晶の生成は
確認されず、β' 型結晶が生成していることがわかっ
た。また、この混合油を12時間サイクルで５〜20℃の温
度として保存したところ、保存開始２週間を経過した頃
から結晶粒子の生成が認められ、保存開始４週間を経過
したときには、直径１〜２mmの粒状結晶が生成してい
た。Comparative Example 1 As a fat / oil composition, a mixed oil of 50% by weight of palm oil and 50% by weight of palm kernel oil was kept at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, the molten mixed oil was gradually cooled in a refrigerator at 5 ° C. to obtain a mixed oil. In addition,
When the product temperature of the mixed oil reached 5 ° C., the crystal form was measured by X-ray diffraction. As a result, generation of α-type crystals was not confirmed, and it was found that β′-type crystals were generated. When the mixed oil was stored at a temperature of 5 to 20 ° C. in a 12-hour cycle, formation of crystal particles was observed from about 2 weeks after the start of storage, and when 4 weeks from the start of storage, the diameter of the mixed oil was 1 to 1. 2 mm granular crystals had formed.
【００１４】[0014]
【実施例２】油脂組成物として、パーム油20重量％、大
豆硬化油50重量％及び大豆白絞油30重量％の混合油を80
℃で30分保持して完全に混合油を融解させた。次に、５
℃の冷蔵庫に入れた混合油の品温が40℃に到達した時点
で、混合油に対してトリステアリンのα型結晶粒子を５
重量％添加し、冷却を続けて混合油を固化させ、粒状結
晶を生成しない混合油を製造した。この混合油を10℃の
冷蔵庫で保存したところ、保存開始４週間を経過した後
も、目視では粒状結晶の生成は認められなかった。Example 2 A mixed oil of 20% by weight of palm oil, 50% by weight of soybean hardened oil and 30% by weight of soybean white squeezed oil was used as an oil / fat composition.
The mixture was kept at 30 ° C. for 30 minutes to completely melt the mixed oil. Next, 5
When the temperature of the mixed oil placed in the refrigerator at 40 ° C. reached 40 ° C., the α-type crystal particles of tristearin were added to the mixed oil at 5 ° C.
% By weight and continued to cool to solidify the mixed oil to produce a mixed oil that did not produce granular crystals. When this mixed oil was stored in a refrigerator at 10 ° C., generation of granular crystals was not visually observed even after 4 weeks from the start of storage.
【００１５】[0015]
【比較例２】油脂組成物として、パーム油20重量％、大
豆硬化油50重量％及び大豆白絞油30重量％の混合油を80
℃で30分保持して完全に混合油を融解させた。次に、５
℃の冷蔵庫で徐々に冷却して、混合油を得た。この混合
油を10℃の冷蔵庫で保存したところ、保存開始２週間を
経過したときには、直径２mmの粒状結晶が生成してい
た。Comparative Example 2 A mixed oil of 20% by weight of palm oil, 50% by weight of soybean hardened oil and 30% by weight of soybean white squeezed oil was used as an oil / fat composition.
The mixture was kept at 30 ° C. for 30 minutes to completely melt the mixed oil. Next, 5
The mixture was gradually cooled in a refrigerator at ℃ C to obtain a mixed oil. When this mixed oil was stored in a refrigerator at 10 ° C., two weeks after the start of storage, granular crystals having a diameter of 2 mm had been formed.
【００１６】[0016]
【実施例３】油脂組成物として、パーム油25重量％、菜
種硬化油40重量％及びコーン白絞油35重量％の混合油を
80℃で30分保持して完全に混合油を融解させた。次に、
80℃に保持したまま、混合油６に対して水４及び乳化剤
0.1の割合で水と乳化剤を添加し、撹拌して、完全な油
中水型エマルションを調製した。そして、この油中水型
エマルションをプレート式冷却機で冷却し、品温が10℃
に到達した時点で、油中水型エマルションに対してトリ
ステアリンのα型結晶粒子を８重量％添加し、ピンマシ
ーンを通過させた後、容器に充填して、粒状結晶を生成
しないファットスプレッドを製造した。このファットス
プレッドを５℃の冷蔵庫で保存したところ、保存開始６
週間を経過した後も、目視では粒状結晶の生成は認めら
れなかった。Example 3 As a fat or oil composition, a mixed oil of palm oil 25% by weight, rapeseed hardened oil 40% by weight and corn white squeezed oil 35% by weight was used.
The mixture was kept at 80 ° C. for 30 minutes to completely melt the mixed oil. next,
While maintaining the temperature at 80 ° C., water 4 and emulsifier were added to mixed oil 6
Water and an emulsifier were added at a ratio of 0.1 and stirred to prepare a complete water-in-oil emulsion. Then, the water-in-oil emulsion is cooled by a plate cooler, and the product temperature is 10 ° C.
At the time point when the water-in-oil emulsion was added with 8% by weight of tristearin α-form crystal particles, passed through a pin machine, and filled in a container to remove fat spread that did not produce granular crystals. Manufactured. When this fat spread was stored in a refrigerator at 5 ° C., storage started 6
Even after a lapse of weeks, no generation of granular crystals was observed visually.
【００１７】[0017]
【比較例３】油脂組成物として、パーム油25重量％、菜
種硬化油40重量％及びコーン白絞油35重量％の混合油を
80℃で30分保持して完全に混合油を融解させた。次に、
80℃に保持したまま、混合油６に対して水４及び乳化剤
0.1の割合で水と乳化剤を添加し、撹拌して、完全な油
中水型エマルションを調製した。そして、この油中水型
エマルションをプレート式冷却機で冷却し、品温が10℃
に到達した時点で、ピンマシーンを通過させた後、容器
に充填して、ファットスプレッドを製造した。このファ
ットスプレッドを５℃の冷蔵庫で保存したところ、保存
開始１週間を経過した時点で直径 0.5mmの粒状結晶の生
成が認められ、保存開始３週間を経過したときには、直
径２mm程度の粒状結晶が生成していた。Comparative Example 3 As a fat or oil composition, a mixed oil of palm oil 25% by weight, rapeseed hardened oil 40% by weight, and corn white squeezed oil 35% by weight was used.
The mixture was kept at 80 ° C. for 30 minutes to completely melt the mixed oil. next,
While maintaining the temperature at 80 ° C., water 4 and emulsifier were added to mixed oil 6
Water and an emulsifier were added at a ratio of 0.1 and stirred to prepare a complete water-in-oil emulsion. Then, the water-in-oil emulsion is cooled by a plate cooler, and the product temperature is 10 ° C.
Was reached, and after passing through a pin machine, the container was filled to produce a fat spread. When this fat spread was stored in a refrigerator at 5 ° C., the formation of granular crystals having a diameter of 0.5 mm was observed one week after the start of storage, and the granular crystals having a diameter of about 2 mm were detected three weeks after the start of storage. Had been generated.
【００１８】[0018]
【実施例４】油脂組成物として、パーム油15重量％、菜
種硬化油50重量％及びコーン白絞油35重量％の混合油を
80℃で30分保持して完全に混合油を融解させた。次に、
80℃に保持したまま、混合油５に対して水４及び乳化剤
0.1の割合で水と乳化剤を添加し、撹拌して、完全な油
中水型エマルションを調製した。この油中水型エマルシ
ョンを-200℃の液体窒素が循環している掻き取り式冷却
機で急速冷却し、ピンマシーンを通過させた後、容器に
充填して、粒状結晶を生成しないファットスプレッドを
製造した。このファットスプレッドを５℃の冷蔵庫で保
存したところ、保存開始６週間を経過した後も、目視で
は粒状結晶の生成は認められなかった。Example 4 As a fat composition, a mixed oil of 15% by weight of palm oil, 50% by weight of rapeseed hardened oil and 35% by weight of corn white squeezed oil was used.
The mixture was kept at 80 ° C. for 30 minutes to completely melt the mixed oil. next,
While maintaining the temperature at 80 ° C., water 4 and emulsifier
Water and an emulsifier were added at a ratio of 0.1 and stirred to prepare a complete water-in-oil emulsion. This water-in-oil emulsion is rapidly cooled by a scraping-type cooler in which liquid nitrogen at -200 ° C is circulated, passed through a pin machine, and filled in a container to remove fat spread that does not generate granular crystals. Manufactured. When this fat spread was stored in a refrigerator at 5 ° C., generation of granular crystals was not visually observed even after 6 weeks from the start of storage.
【００１９】[0019]
【比較例４】油脂組成物として、パーム油15重量％、菜
種硬化油50重量％及びコーン白絞油35重量％の混合油を
80℃で30分保持して完全に混合油を融解させた。次に、
80℃に保持したまま、混合油５に対して水４及び乳化剤
0.1の割合で水と乳化剤を添加し、撹拌して、完全な油
中水型エマルションを調製した。この油中水型エマルシ
ョンを０℃のブラインが循環している掻き取り式冷却機
で冷却し、品温が８℃に到達した時点で、ピンマシーン
を通過させた後、容器に充填して、ファットスプレッド
を製造した。このファットスプレッドを５℃の冷蔵庫で
保存したところ、保存開始２週間を経過した時点で粒状
結晶の生成が認められた。Comparative Example 4 As a fat or oil composition, a mixed oil of 15% by weight of palm oil, 50% by weight of rapeseed hardened oil and 35% by weight of corn white squeezed oil was used.
The mixture was kept at 80 ° C. for 30 minutes to completely melt the mixed oil. next,
While maintaining the temperature at 80 ° C., water 4 and emulsifier
Water and an emulsifier were added at a ratio of 0.1 and stirred to prepare a complete water-in-oil emulsion. This water-in-oil emulsion was cooled by a scraping-type cooler in which brine at 0 ° C. was circulated, and when the product temperature reached 8 ° C., the product was passed through a pin machine and filled in a container. Fat spread manufactured. When this fat spread was stored in a refrigerator at 5 ° C., the formation of granular crystals was observed two weeks after the start of storage.
【００２０】[0020]
【実施例５】油脂組成物として、大豆硬化油40重量％、
パーム油30重量％、ラード10重量％及び大豆白絞油20重
量％の混合油を80℃で30分保持して完全に混合油を融解
させた。次に、80℃に保持したまま、混合油に対して乳
化剤を２重量％添加し、窒素ガスを吹き込みながら-200
℃の液体窒素が循環している掻き取り式冷却機で急速冷
却し、ピンマシーンを通過させた後、容器に充填し、28
℃で２日間テンパリングして、粒状結晶を生成しないシ
ョートニングを製造した。このショートニングについて
は、保存開始６週間を経過した後も、目視では粒状結晶
の生成は認められなかった。Example 5 As a fat or oil composition, 40% by weight of soybean hardened oil,
A mixed oil of 30% by weight of palm oil, 10% by weight of lard and 20% by weight of soybean white squeezed oil was kept at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, while maintaining the temperature at 80 ° C., 2% by weight of an emulsifier was added to the mixed oil, and -200 was injected while blowing nitrogen gas.
Rapid cooling with a scraping-type cooler circulating liquid nitrogen at ℃ C, and after passing through a pin machine, filling into a container,
Tempering at 2 ° C. for 2 days produced a shortening that did not produce granular crystals. Regarding this shortening, even after 6 weeks from the start of storage, generation of granular crystals was not visually observed.
【００２１】[0021]
【比較例５】油脂組成物として、大豆硬化油40重量％、
パーム油30重量％、ラード10重量％及び大豆白絞油20重
量％の混合油を80℃で30分保持して完全に混合油を融解
させた。次に、80℃に保持したまま、混合油に対して乳
化剤を２重量％添加し、窒素ガスを吹き込みながら０℃
のブラインが循環している掻き取り式冷却機で冷却し、
品温が10℃に到達した時点で、ピンマシーンを通過させ
た後、容器に充填し、28℃で２日間テンパリングして、
ショートニングを製造した。このショートニングについ
ては、保存開始２週間を経過したときに、直径１〜２mm
程度の粒状結晶が生成していた。Comparative Example 5 As a fat or oil composition, 40% by weight of soybean hardened oil,
A mixed oil of 30% by weight of palm oil, 10% by weight of lard and 20% by weight of soybean white squeezed oil was kept at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, while maintaining the temperature at 80 ° C., 2% by weight of the emulsifier was added to the mixed oil, and 0 ° C. was added while blowing nitrogen gas.
Cooled by a scraping cooler with circulating brine,
When the product temperature reaches 10 ° C, after passing through a pin machine, filling the container, tempering at 28 ° C for 2 days,
Shortening was manufactured. About 2 weeks after the start of storage, this shortening is 1-2 mm in diameter.
Some degree of granular crystals had been formed.
【００２２】[0022]
【発明の効果】本発明の方法で製造した油脂や油脂組成
物は、長期間保存した後も粒状結晶が生成せず滑らかな
組織を維持しているので、マーガリン、ファットスプレ
ッド、ショートニング等の原料として使用したり、その
他、広く食品分野で油脂原料として利用することができ
る。EFFECTS OF THE INVENTION The fats and oils and fats and oils compositions produced by the method of the present invention do not generate granular crystals even after long-term storage, and maintain a smooth structure. Or as a raw material for fats and oils in the food field.
【図１】試験例１における急速冷却固化の直後の混合油
のＸ線回折パタ−ンを示す。FIG. 1 shows an X-ray diffraction pattern of a mixed oil immediately after rapid cooling and solidification in Test Example 1.
【図２】同上混合油の４週間保存後のＸ線回折パタ−ン
を示す。FIG. 2 shows an X-ray diffraction pattern of the oil mixture after storage for 4 weeks.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B026 DC02 DC06 DG01 DG02 DG03 DG04 DG05 DG06 DG11 DH03 DH10 DP04 4H059 BC03 BC13 CA06 CA51 CA72 DA15 DA16 EA01 EA21 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B026 DC02 DC06 DG01 DG02 DG03 DG04 DG05 DG06 DG11 DH03 DH10 DP04 4H059 BC03 BC13 CA06 CA51 CA72 DA15 DA16 EA01 EA21
Claims (4)
型結晶を生成させることを特徴とする長期の保存下にお
いても直径20μm 以上の粒状結晶が生成しない油脂又は
油脂組成物の製造法。1. A method for producing an oil or fat or fat or oil composition in which granular crystals having a diameter of 20 μm or more are not formed even under long-term storage, wherein unstable crystals are formed in the oil or fat or oil composition in a molten state.
以下の冷媒で急速冷却することにより不安定型結晶を生
成させる請求項１記載の製造法。2. A molten fat or oil or fat or oil composition at -20 ° C.
2. The production method according to claim 1, wherein unstable crystals are generated by rapid cooling with the following refrigerant.
率５重量％以上で油脂の不安定型結晶粒子を添加するこ
とにより不安定型結晶を生成させる請求項１又は２記載
の製造法。3. The production method according to claim 1, wherein unstable crystals are formed by adding unstable crystal particles of the fat or oil to the molten fat or oil composition at an addition rate of 5% by weight or more.
プレッド又はショートニングである請求項１乃至３のい
ずれか記載の製造法。4. The method according to claim 1, wherein the fat or oil composition is margarine, fat spread or shortening.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25109199A JP5120907B2 (en) | 1999-09-06 | 1999-09-06 | Method for producing oil or fat composition in which granular crystals are not formed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25109199A JP5120907B2 (en) | 1999-09-06 | 1999-09-06 | Method for producing oil or fat composition in which granular crystals are not formed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001072992A true JP2001072992A (en) | 2001-03-21 |
| JP5120907B2 JP5120907B2 (en) | 2013-01-16 |
Family
ID=17217518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25109199A Expired - Fee Related JP5120907B2 (en) | 1999-09-06 | 1999-09-06 | Method for producing oil or fat composition in which granular crystals are not formed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5120907B2 (en) |
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| JPWO2005006870A1 (en) * | 2003-07-23 | 2007-10-11 | 明治製菓株式会社 | Hydrous fat composition and method for producing the same |
| WO2010038346A1 (en) * | 2008-09-30 | 2010-04-08 | 不二製油株式会社 | Method for producing plastic fat composition |
| CN110199952A (en) * | 2019-07-16 | 2019-09-06 | 江西中医药大学 | A kind of animal model constructing method and its application for women obesity research |
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| CN110199952A (en) * | 2019-07-16 | 2019-09-06 | 江西中医药大学 | A kind of animal model constructing method and its application for women obesity research |
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| Publication number | Publication date |
|---|---|
| JP5120907B2 (en) | 2013-01-16 |
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