JP2001238597A - Plastic oil and fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently carry out fractionation of inexpensive lard capable of stably feeding, posively utilize lard fractionation oil as a plastic oil and fat for production of shortening and margarine, improve flavor and texture of bread and cake by utilizing good flavor and shortening property of lard and provide a plastic oil and fat composition comprising a natural oil and fat without using processed oil and fat due to chemical change such as transesterification or hydrogenation. SOLUTION: Shortening or margarine suitable for production of bread and cake is obtained by using stearin fraction of lard fractionation oil instead of hardened oil in production of shortening and margarine. Shortening or margarine composed of natural oil and fat can be produced by formulating stearin fraction of lard fractionation oil with natural oil and fat other than the stearin fraction.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a plastic oil and fat suitable for producing shortening and margarine which are effective for improving the texture and flavor of bread and confectionery.

The present invention also relates to the provision of a plastic fat composition comprising the plastic fat and a natural fat which is not a processed fat or oil due to a chemical change such as hydrogenation or transesterification.

[0003]

2. Description of the Related Art Lard is an oil and fat that can be supplied stably at low cost and has a unique flavor and good shortening properties, and is therefore known as a plastic oil and fat suitable for pies and baked goods.

However, lard has a low solid fat content (SFC) in spite of its high melting point, and its stiffness is low even when it is quenched and kneaded. Therefore, roll in margarine, which is used for folding pie or danish into dough, is particularly suitable for lard. A large amount could not be blended.

[0005] Roll-in margarine is required to have mechanical resistance that can withstand rolling by a reverse sheeter in a folding operation into a fabric. For that purpose, it is necessary to have a certain degree of plasticity at a low temperature of 20 ° C. or less, and to have a strong stiffness and toughness.

Further, it is necessary to have a melting point at which the fats and oils folded during the fermentation of the dough at 30 to 40 ° C. do not dissolve, and generally the melting point is desirably in the range of 34 to 40 ° C. If the melting point of the fats and oils is low, the fats and oils dissolved during fermentation will be absorbed by the dough, causing a problem that the pie layer will not float cleanly.

[0007] That is, fats and oils used for roll-in margarine need to have a relatively high melting point and a characteristic of being plastic at low temperatures. In order to obtain such properties, roll-in margarine is blended with three kinds of fats and oils, hard fats, soft fats and liquid fats, to adjust its plasticity. Have been.

[0008] Therefore, roll-in margarine contains a relatively large amount of trans-type fatty acids derived from hardened oil because of a high blending ratio of hardened oil. The trans-fatty acid is a fatty acid that hardly exists in natural fats and oils, and it is considered that the nutritional effect of the trans-fatty acid on the living body does not affect health.

However, there has been an increasing demand for edible fats and oils containing so-called zero-trans fatty acids containing almost no trans-type fatty acids, and in response to such demands, the use of transesterified oils and extremely hardened oils has hitherto been common. there were.

[0010] For example, Japanese Patent Application Laid-Open No. 9-143490 discloses a plastic oil composition of zero-trans fatty acid containing an extremely hardened oil of fish oil and an extremely hardened oil of palm kernel oil or coconut oil.

JP-A-11-289976 discloses a transesterified oil of lard or a lard fractionated oil and an extremely hardened oil such as rapeseed oil containing hyaluric acid containing 22 fatty acids and fish oil, etc. as a plastic oil of zero-trans fatty acid. Have been.

Although these examples are fats and oils compositions substantially free of trans fatty acids, they use processed fats and oils due to chemical changes such as hydrogenation and transesterification, and have been increasingly used for natural raw materials in recent years. In view of the above, it is expected that demand for natural fats and oils not limited to zero-trans fatty acids but chemical changes will increase in the future.

Separation is an example of a method of processing fats and oils that does not depend on chemical changes. Separation of fats and oils is a method of crystallizing a high melting point component while cooling the melted fats and oils, and solid-liquid separation into a crystal part and a liquid part by filtration or centrifugation.The fats and oils based on the physical change of triglyceride of fats and oils It is a processing method.

The separation of fats and oils has been conventionally performed using beef tallow, palm oil, shea butter, sal fat and the like which are solid at normal temperature. These oils and fats are stearin fraction (high melting point), medium melting point fraction,
It can be separated into an olein fraction (low melting point).

In particular, the middle melting point fraction of these fats and oils has very sharp melting characteristics and is therefore used as a cocoa butter substitute fat in chocolate production.

On the other hand, the stearin fraction of these fats and oils is very hard, so that the use as edible fats and oils is limited as it is, and the stearin fraction of beef tallow and palm oil is mainly composed of higher alcohols such as surfactants. It is currently used as a raw material.

In addition to the above-mentioned fats and oils, lards can be given as fractionable fats and oils. Lard is known as a fat and oil which is difficult to separate as compared with beef fat and palm oil.

In the separation of lard, if rapid cooling is performed as in the separation of beef tallow or palm oil during the precipitation of crystals, the precipitated crystals aggregate and solid-liquid separation becomes difficult. Therefore, it is necessary to perform cooling very slowly at the time of crystal precipitation, and the conventional lard separation method is an inefficient process requiring a long time.

One of the causes of the difference in the form of crystal precipitation between the separation of beef tallow and palm oil and the separation of lard is that triglycerides which crystallize in tallow or palm oil are SSP and SP.
In addition to trisaturated triglycerides such as P and PPP (S; stearic acid, P; palmitic acid), SOP and POP
(S; stearic acid, O; oleic acid, P; palmitic acid) and the like are often symmetrical disaturated monooleic triglycerides, whereas lard is asymmetrical disaturation such as SPO and PPO in addition to trisaturated triglycerides. Monooleic triglyceride is high.

The asymmetric triglyceride PPO has been found to have an inhibitory effect on crystallization. When crystallization is carried out under quenching conditions in the separation of lard, crystals of uniform shape are not precipitated. It is considered that solid-liquid separation deteriorates.

As described above, the separation of lard has a low productivity, and its use is limited to only special applications in terms of manufacturing cost.
For example, lard olein fraction is used in infant milk powder as a fat and oil having excellent digestibility and absorbability. However, they have hardly been used in general-purpose edible oils and fats such as margarine and shortening, which need to be supplied in large amounts at low cost.

[0022]

SUMMARY OF THE INVENTION The cost is reduced by efficiently separating lard which is inexpensive and can be supplied stably and using the separated oil as a plastic oil for shortening and margarine production. Utilize good flavor and shortening to improve the flavor and texture of bread and confectionery.

Further, the present invention provides a plastic fat / oil composition comprising a fractionated oil which is not a processed fat / oil due to a chemical change of transesterification or hydrogenation and a natural fat / oil.

[0024]

Means for Solving the Problems As an improved method of lard fractionation, the present inventors have developed a solid-liquid separation method by adding a fat or oil rich in symmetric triglyceride, that is, a crystal part of fractionated oil other than lard to lard. A method for efficiently depositing good crystals has already been found. By this method, inexpensive lard fractionated oil can be supplied, and intensive studies have been made to use it as a plastic oil for shortening and margarine production.

In the production of shortening and margarine, the present inventors used lard fractionated oil stearin fraction (hereinafter referred to as lard stearin) instead of hardened oil conventionally used to prepare bread and confectionery. It has been found that shortening and margarine suitable for production can be obtained.

Further, by blending lard stearin with other natural fats and oils, shortening and margarine made of natural fats and oils without chemical change can be produced.

That is, the first aspect of the present invention relates to a plastic fat comprising a stearin fraction obtained by fractionating lard.

The second aspect of the present invention relates to a plastic oil or fat comprising a stearin fraction obtained by separating an oil or fat mixture of lard and a crystal part obtained by separating an oil or fat other than lard.

In a preferred embodiment, the present invention relates to the above-mentioned plastic fat, wherein the stearin fraction obtained by fractionation of lard has a melting point of 35 ° C. or more.

Another preferred embodiment relates to a plastic fat composition comprising the stearin fraction obtained by any of the above-mentioned fractionation of lard and other natural fats and oils.

In another more preferred embodiment, the above-mentioned plasticity is obtained by using, as the above-mentioned natural fat or oil, an animal or vegetable fat or oil which does not involve a chemical change of the fatty acid residue of triglyceride by hydrogenation or transesterification. The present invention relates to a fat composition.

[0032]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

In the following description, “%” and “parts” are “% by weight” and “parts by weight” unless otherwise specified.
Means

The lard used in the present invention is a refined lard, and may be lard obtained from any part of a pig.

The method for separating lard in the present invention may be a conventional separation method in which lard alone is crystallized by slow cooling, but preferably lard is mixed with a crystal part obtained by separating oils and fats other than lard. The method of separating fats and oils is efficient. The crystal part obtained by separating fats and oils other than lard is a crystal part rich in symmetric triglyceride obtained by separating solid fats such as beef tallow, palm oil, shea butter and monkey fat. % Is preferably added.
If the addition amount is less than 5%, it is difficult to obtain good filterability by the separation operation, and it is difficult to improve the efficiency of the separation operation.

The method of fractionation may be either solvent fractionation or solventless fractionation, but the properties of the resulting stearin fraction are satisfactory even with solventless fractionation in which the olein fraction is largely incorporated. Therefore, a solvent-free fractionation method which is advantageous in equipment cost is desirable.

The mixed fats and oils mainly containing lard are completely melted and stirred at a cooling rate of 3 to 10 ° C./hour at 30 ° C.
Cool down to the following to precipitate crystals. It is desirable to maintain at a given temperature for several hours to increase the yield of the stearin fraction. Solid-liquid separation is performed by suction filtration, squeezing or centrifugation.

The lard stearin thus obtained has a melting point of at least 35 ° C., preferably at least 40 ° C. If the melting point of lard stearin is lower than that, the width of blending and assembling lard stearin with other fats and oils becomes unfavorably small.

Lard stearin may be used as an edible oil or fat for frying, cooking, currying, etc., like conventional refined lard or hardened lard, but in order to make use of the flavor and shortening of lard, It can be used as a shortening for producing confectionery and as a plastic oil composition of margarine.

That is, lard stearin can be used as a substitute for a hardened animal oil or a hardened vegetable oil conventionally used for shortening or margarine.

Further, by blending lard stearin with other natural fats and oils, shortening derived from natural fats and oils that are not processed fats and oils due to chemical changes such as hardened oils and transesterified oils, and plastic fats and oils for the production of margarine We can provide things.

The natural fats and oils other than lard stearin in the present invention are animal fats or vegetable fats and oils which do not undergo a chemical change of the fatty acid residues of triglyceride by hydrogenation or transesterification.

For example, vegetable oils which are liquid at room temperature, such as rapeseed oil, soybean oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, and the like, palm oil, palm kernel oil, coconut oil,
Solid fats such as beef tallow and lard, or fractionated oils thereof.

The blending ratio of these natural fats and oils and lard stearin is not particularly limited, and the fat and oil combination may be selected according to the purpose. Mixing ratio is 3
Desirably, it is 0% or more.

An emulsifier such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, or polyglycerin fatty acid ester can be added to the plastic fat of the present invention to be used for shortening or production of margarine.

[0046]

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 Purified lard (melting point: 34 ° C.) 9
0 parts and palm oil melting point (melting point 32.2 ° C, iodine value 3
6) The mixed fat and oil with 10 parts was stirred and cooled at a rate of 5 ° C./hour to 25 ° C., and allowed to stand at 20 ° C. for 2 hours, followed by solid-liquid separation by suction filtration to obtain 40 parts of lard stearin.

Comparative Example 1 Purified beef tallow (melting point: 41.5 ° C.)
100 parts were stirred and cooled at a rate of 5 ° C./hour to 25 ° C., and immediately subjected to solid-liquid separation by suction filtration to beef tallow stearin 45.
Got a part.

Comparative Example 2 Refined palm oil (melting point 34.5)
100 parts of 25 ° C. at a rate of 5 ° C./hour.
The mixture was stirred and cooled, and solid-liquid separation was immediately performed by suction filtration to obtain 45 parts of palm stearin.

Comparative Example 3 The properties of hardened soybean oil (melting point: 40 ° C., iodine value: 65) generally used as a plastic oil for producing margarine and shortening were shown. Melting point and S of stearin fraction of Example 1 and Comparative Examples 1-3
The FC is shown in Table 1.

[0051]

[Table 1] The beef tallow stearin of Comparative Example 1 and the palm stearin of Comparative Example 2 were hard oils having an SFC of 40% or more even at a high temperature of 30 ° C. and little plasticity. Therefore, when a large amount of beef tallow or palm stearin is used for the production of shortening or margarine, it becomes hard and poor in plasticity, which is not desirable.

The hydrogenated soybean oil of Comparative Example 3 was compared with beef tallow stearin and palm stearin at a temperature of 25 ° C. or less.
C was high and hard, but at 30 ° C. or higher, SFC was low and softened. Therefore, a vegetable hardened oil such as hardened soybean oil can be used as a plastic oil for shortening or margarine production by blending with other liquid oils or soft oils and fats, and is effective in improving the heat resistance of shortening and margarine. There is. However, if a large amount of hardened vegetable oil is added to shortening or margarine, the plasticity at low temperatures may be impaired.

On the other hand, the lard stearin of Example 1 was different from tallow stearin and palm stearin, and the SFC was 30% or less at 30 ° C., and the shortening and margarine had good workability and plasticity. In addition, lard stearin has a low SFC overall and is softer than hydrogenated soybean oil, and lardstearin can be blended as a plastic oil for shortening and margarine production in a larger amount than vegetable hardened oils such as hardened soybean oil. It is.

(Example 2) A blended oil of 50 parts of lard stearin obtained in Example 1, 30 parts of palm oil as a natural fat and oil, and 20 parts of rapeseed oil was used as an oil phase raw material, and 0.4 part of lecithin was used as an emulsifier. Stearic acid monoglyceride
4 parts were added, and 20 parts of water was added and stirred to prepare a water-in-oil emulsion. Further, quenching and kneading were performed by a known method to produce margarine.

Comparative Example 4 Tallow Stearin 5 of Comparative Example 1
Using a mixed oil of 0 part, 30 parts of palm oil and 20 parts of rapeseed oil as a raw material, an emulsion obtained by adding an emulsifier and water was quenched and kneaded in the same manner as in Example 2 to produce margarine.

Comparative Example 5 An emulsified product obtained by adding an emulsifier and water to a mixture of 50 parts of palm stearin of Comparative Example 2, 30 parts of palm oil, and 20 parts of rapeseed oil as raw materials and adding an emulsifier and water was quenched and kneaded as in Example 2. Summarized margarine was produced.

(Comparative Example 6) An emulsified product obtained by adding an emulsifier and water in the same manner as in Example 2 using the blended oil of 50 parts of hardened soybean oil, 30 parts of palm oil and 20 parts of rapeseed oil of Comparative Example 3 as a raw material was quenched. It was kneaded to produce margarine.

The plasticity of the margarines of Examples and Comparative Examples was evaluated by measuring the penetration (penetration) at each temperature with a penetrometer (JIS). Table 2 shows the results.

[0059]

[Table 2] From Table 2, the margarine using lard stearin of Example 2 was slightly softer than the margarine using the hydrogenated soybean oil of Comparative Example 6, and had a quality with good workability even at a low temperature.

On the other hand, the margarine using the tallow stearin of Comparative Example 4 and the palm stearin of Comparative Example 5 were hard and not of good quality as a whole.

(Example 3) Biscuits were produced by trial using the margarine using lard stearin of Example 2 according to the formulation shown in Table 3. In order to evaluate the important texture of the biscuit, "teeth brittleness," the breaking strength was measured with a rheometer equipped with a knife blade splitting bracket.

[0062]

[Table 3] (Comparative Example 7) Biscuits were trial-produced in the same manner as in Example 3 using margarine using tallow stearin of Comparative Example 4.

Comparative Example 8 A biscuit was trial-produced in the same manner as in Example 3 using margarine using palm stearin of Comparative Example 5.

(Comparative Example 9) A biscuit was trial-produced in the same manner as in Example 3 using margarine using the hydrogenated soybean oil of Comparative Example 6.

Table 4 shows the evaluation results of the biscuits of Example 3 and Comparative Examples 7 to 9.

[0066]

[Table 4] The biscuit of Example 3 produced using margarine containing lard stearin as a main raw material has a lower breaking strength than the biscuits of Comparative Examples 7 to 9 and is easily broken, and has a good texture of "tooth brittleness". It can be said that there is. This is considered to reflect Lard's good shortening properties.

Example 4 A pie was produced as a trial using the margarine using lard stearin of Example 2 according to the formulation shown in Table 5. Margarine was formed into a sheet, folded into a pie crust, and the inner layer of the baked pie was observed as an evaluation of its roll-in properties.

[0068]

[Table 5] Comparative Example 10 A pie was produced in the same manner as in Example 4 using margarine using the tallow stearin of Comparative Example 4.

(Comparative Example 11) A pie was produced in the same manner as in Example 4 using margarine using palm stearin of Comparative Example 5.

Comparative Example 12 A pie was produced in the same manner as in Example 4 using margarine using the hydrogenated soybean oil of Comparative Example 6.

Table 6 shows the evaluation results of the pies of Example 4 and Comparative Examples 10 to 12.

[0072]

[Table 6] The pie of Example 4 made of margarine containing lard stearin as a main raw material has a good inner layer as in Comparative Example 12 using conventional hardened soybean oil, and has physical properties suitable for roll-in properties. It can be said that The pie of Example 4 was better than the pie of Comparative Example 12 in terms of flavor.

On the other hand, since the margarine of Comparative Examples 10 and 11 using tallow stearin or palm stearin as a main raw material is hard and has poor plasticity, the spreadability of the margarine is poor, the folding into the dough is not uniform, and the dough is not damaged. Had occurred. As a result, the inner layer of the baked pie also had many irregularities and was defective.

[0074]

The plastic fat containing lard stearin obtained by fractionating lard according to the present invention has suitable properties as fats and oils for producing shortening and margarine. When used in the production of confectionery, the effect of improving the flavor and texture of bread and confectionery is recognized.

The plastic fat of the present invention is obtained by blending lard stearin with other natural fats and oils.
It can be used for shortening and production of margarine as a plastic fat composed of natural fats and oils.

Claims (5)

[Claims] A plastic fat comprising a stearin fraction obtained by fractionating lard 2. A plastic fat containing a stearin fraction obtained by separating a mixed fat of lard and a crystal part obtained by separating a fat other than lard. 3. The plastic fat according to claim 1, wherein the stearin fraction obtained by fractionation of lard has a melting point of 35 ° C. or higher. 4. A plastic fat composition comprising a stearin fraction obtained by fractionating lard according to claim 1 and other natural fats and oils. 5. The plastic fat / oil composition according to claim 4, wherein said natural fat / oil is an animal fat / vegetable fat or oil which does not involve a chemical change of a fatty acid residue of triglyceride by hydrogenation or transesterification.