JP2002121585A - Fat composition and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a plastic fat composition such as margarine and shortening having good melting characteristics in the mouth while maintaining the shape holding properties. SOLUTION: This fat composition is obtained by subjecting to a random ester-interchange reaction and then to hydrogenation a fat mixture comprising, as constituent fatty acids, 12-17 wt.% of saturated fatty acids having <=12 carbons, 30-65 wt.% of saturated fatty acids having >=14 carbons, and <=2 wt.% of saturated fatty acids having >=20 carbons.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a fat and oil composition for producing a plastic fat and oil composition such as margarine and shortening, and a method for producing the same. More specifically, the present invention relates to an oil / fat composition for producing a plastic oil / fat composition, which is obtained by subjecting an oil / fat mixture having a constituent fatty acid content within a predetermined range to a random transesterification reaction and then hydrogenation, and having improved mouth melting, and a method for producing the same. .

[0002]

2. Description of the Related Art Plastic fat compositions such as margarine, shortening and fat spread are widely used for foods such as bread, cake, butter cream, baked confectionery, fried confectionery, cooking and the like.

[0003] As such a plastic fat composition, even if the handling temperature fluctuates due to the season, region, work environment, etc., it is required that the composition always have an appropriate hardness according to the temperature. For example, when the temperature is high, it is desired that the material has a suitable hardness at a high temperature, and when the temperature is low, a material having a suitable hardness at a low temperature is desired. There is a demand for a material having an appropriate hardness, a good melting property at the mouth, and a low melting point.

[0004] The demand for the hardness and melting point of the plastic fat composition is a demand for the fat composition itself as a raw material. In order to meet the demand, various treatments have been applied to the feedstock oil. For example, it is a combination of hardening, fractionation, and transesterification of animal and vegetable oils.

[0005] In the case of hardened oil, the type of raw material oil and its compounding rate, the type and addition rate of hardening catalyst, reaction temperature, end point iodine value, other hydrogenation conditions, hardening device and its partial structure, or stirring The effects of have been studied. In the case of fractionated oils, studies have been made to change the conditions for fractionation, mainly with palm oils and fats, with or without solvents, and use of mixed oils with non-palm oils and fats has been studied. Has been done.

Further, palm stearin having a melting point higher than human body temperature by 10 ° C. or more by 50-20% and olein-based fats and oils 5
Proposal of producing fat for confectionery by mixing 0 to 80%, random transesterification and, if necessary, further selective hydrogenation (Japanese Patent Laid-Open No. 47-13607), or a solid oil obtained by separating fish oil As proposed in Japanese Patent Application Laid-Open No. Hei 9-194876, a fat or oil having a saturated fatty acid content of 15% or less or a lauric fat or fat is mixed with 10 to 30% of the fat and oil to be transesterified and hydrogenated to produce a plastic fat. Efforts have been made to make edible unsuitable fats and oils edible by themselves. In the following, fats and oils obtained by random transesterification are simply referred to as random oils.

[0007] Proposals for random oils and the like using lauric fats and oils, palm fats and oils and other fats and oils (Japanese Patent Laid-Open No. 11-2)
JP-A-256571) and a proposal for the purpose of an oil and fat substitute for hardened fish oil (JP-A-12-129286).

An example of mixing a lauric oil and a non-lauric oil and subjecting it to random transesterification and then hydrogenating to produce a coating oil (Japanese Patent Publication No. 46-15662), and an example of obtaining a fat composition for a composite frozen dessert (Table 56-
JP-A-500874), an example in which a soybean oil is added as a third fat to a hydrogenated product after mixing a lauric fat and a non-lauric fat and subject to random transesterification to obtain a fat for roll-in (Japanese Unexamined Patent Publication (Kokai) No. Sho 57). There is also an example in which soybean oil and hardened soybean oil or hardened rapeseed oil are added as a third fat to obtain a water-in-oil emulsion fat (Japanese Patent Laid-Open No. 135839/1984).

There is also an example of obtaining a fat and oil composition for confectionery by random transesterification using a lipase having no specificity at the 1-3 position (JP-A-6-86636). As described above, various proposals have been made for using various fats and oils as raw materials for products, and efforts have been made to select an oil type from animal and vegetable oils to which those treatments have been added and to change the blending ratio.

Here, with respect to shape retention and mouth melting, a concept that can be said to be low melting point hard, constant melting point hard or low melting point constant is presented. That is, when comparing the relationship between the rising melting point and the hardness of the two kinds of fats and oils compositions, it means that the composition is harder than the melting point. That's what it means. In other words, the melting point is lower when adjusted to develop a certain hardness.

[0011] There is a close relationship between the shape retention at a predetermined temperature and the hardness. Maintaining the shape retention at a certain temperature is as follows.
Maintaining appropriate hardness at that temperature. Therefore,
When the hardness at a certain temperature is adjusted to be the same for two or more kinds of fats and oils compositions, the low-melting hard oil has a lower melting point and a better mouth melting, even if the shape retention is the same. Become.

[0012] Mouth melting of an oil or fat product is closely related to the rising melting point. Fat compositions having a rising melting point higher than body temperature have poor melting in the mouth and are often too hard at a temperature lower than body temperature.
To evaluate the hardness of the oil / fat composition, a penetration value (hereinafter, referred to as a penetration value) is used. The penetration value represents the consistency at the measurement temperature in terms of the penetration, and is an index representing hardness. The value is large if it is soft, and small if it is hard.

In general, examples of fats and oils having characteristics of low melting point and good melting properties include hardened vegetable oil and hardened fish oil. In addition, a random oil of a mixed fat or oil containing a laurin-based fat or oil can be mentioned as one deserving to be called a low melting point hard comparable to them. These fats and oils specifically have the following characteristic values. Fats and oils (A): the rising melting point is 28.0 ± 1.0 ° C.,
The pene value at 20 ° C. is 85 ± 10. Fats and oils (B): the rising melting point is 34.0 ± 1.0 ° C.,
A pene value at 20 ° C. of 60 ± 10. Fats and oils (C): the rising melting point is 38.0 ± 1.0 ° C.,
The penetration value at 20 ° C. is 40 ± 7. Fats and oils (D): The rising melting point is 42.0 ± 1.0 ° C.,
With a penetration value of 30 ± 7 at 30 ° C. Fats and oils (A), (B), (C) and (D) may be used alone or in combination of two or more, and if necessary, other fats and oils may be blended to form a plastic fat or oil composition such as margarine or shortening. It can be used for manufacturing products.

Further, in order to adjust the rising melting point and the consistency,
Mixing of liquid oil with vegetable hardened oil or hardened fish oil is also performed. When such adjustment is performed, the softening of the consistency is large although the decrease in the rising melting point is small. That is, when liquid oil is mixed with hardened oil, the effect of lowering the melting point is small, but the softening of the consistency is large, and the shape retention of the product is relatively poor. Therefore, it is difficult to satisfy the purpose of maintaining the shape retention and improving the melting of the mouth by such adjustment.

Diversification of products using the plastic fat composition
In the course of higher grades, the required properties for plastic fat compositions have also been diversified and upgraded, and even with various proposals for using various fats and oils as raw materials for products as described above, Further, even by adjusting the blending using the existing fats and oils, the demand cannot be met. In other words, while having moderate hardness and shape retention, the melting point is low,
There is a demand for a fat-and-oil composition with good melting properties, that is, a fat-and-oil composition having low-melting-point hard properties and a plastic fat-and-oil composition using the same. However, no satisfactory composition has been obtained. It is.

[0016]

SUMMARY OF THE INVENTION In view of the above circumstances, an object of the present invention is to obtain an oil-and-fat composition having good mouth melting while maintaining hardness and shape retention at desired temperatures. . More specifically, it is an object of the present invention to provide a fat and oil composition having a low melting point and a hard property, which is easier to melt in the mouth than ever before.

[0017]

In order to solve the above-mentioned problems, the present inventor has prepared various hardened fish oils, hardened animal and vegetable oils, random oils and hardened oils thereof, and prepared oils and fats obtained by combining hydrogenation and random transesterification. For these fats and oils and mixed oils, the relationship between the triglyceride composition group and the fat characteristics and the mutual relationship between the mouth melting, the complete melting temperature, the rising melting point, and the solid fat content of the fat and oil composition were analyzed, and the mouth melting showed the triglyceride composition. It was found that among the groups, the content was particularly closely related to the content of the high melting point composition group. The present inventors, based on such findings, comparable to vegetable hardened oil and hardened fish oil having a characteristic of low melting point hard good mouth melting, or a fat or oil composition that is even lower melting point harder than the above characteristic values And completed the present invention.

That is, according to the present invention, a saturated fatty acid having a constituent fatty acid content of not more than 12 carbon atoms is 12 to 17% by weight,
It is a fat or oil composition obtained by randomly transesterifying a fat or oil mixture containing 30 to 65% by weight of a saturated fatty acid of 4 or more and 2% by weight or less of a saturated fatty acid having 20 or more carbon atoms, and further hydrogenating the mixture.

In a preferred embodiment of the present invention, the content of constituent fatty acids is 12 to 17% by weight of saturated fatty acids having 12 or less carbon atoms, 30 to 40% by weight of saturated fatty acids having 14 or more carbon atoms,
A fat or oil composition obtained by subjecting the above fat or oil mixture having a saturated fatty acid content of 2% by weight or less to random transesterification and hydrogenation.

In a preferred embodiment of the present invention, the content of constituent fatty acids is 12 to 17% by weight of saturated fatty acids having 12 or less carbon atoms, 40 to 50% by weight of saturated fatty acids having 14 or more carbon atoms,
A fat or oil composition obtained by subjecting the above fat or oil mixture having a saturated fatty acid content of 2% by weight or less to random transesterification and hydrogenation.

In a preferred embodiment of the present invention, the content of the constituent fatty acid is 12 to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, 50 to 57% by weight of a saturated fatty acid having 14 or more carbon atoms,
A fat or oil composition obtained by subjecting the above fat or oil mixture having a saturated fatty acid content of 2% by weight or less to random transesterification and hydrogenation.

In a preferred embodiment of the present invention, the content of constituent fatty acids is 12 to 17% by weight of saturated fatty acids having 12 or less carbon atoms, 57 to 65% by weight of saturated fatty acids having 14 or more carbon atoms,
A fat or oil composition obtained by subjecting the above fat or oil mixture having a saturated fatty acid content of 2% by weight or less to random transesterification and hydrogenation. Further, as a preferred embodiment, an oil / fat composition comprising at least two types selected from the group consisting of the above-mentioned oil / fat compositions is exemplified.

The present invention further relates to a saturated fatty acid having a constituent fatty acid content of 12 or less carbon atoms of 12 to 17% by weight,
It is also a method for producing the above-mentioned fat and oil composition, wherein the above-mentioned fat and oil mixture containing 30 to 65% by weight of saturated fatty acid and 2% by weight or less of saturated fatty acid having 20 or more carbon atoms is subjected to random transesterification and further hydrogenation. Among them, 30 to 65% by weight of a saturated fatty acid having 14 or more carbon atoms is 30 to 40% by weight, 40 to 50% by weight, 50 to 57% by weight.
And the embodiment in which the content is 57 to 65% by weight.

Further, the present invention is also a plastic fat composition using a fat composition comprising at least one selected from the group consisting of the above fat compositions. Hereinafter, the present invention will be described in detail.

The oil / fat mixture used for producing the oil / fat composition of the present invention has a constituent fatty acid content of 12 to 17% of a saturated fatty acid having a content of C12 (hereinafter, C means carbon number) or less. Hereinafter,% for fatty acids means weight% unless otherwise specified.), 30 to 65% of saturated fatty acids having C14 or more, and 2% or less of saturated fatty acids having C20 or more. In the present specification, the “constituent fatty acid content” refers to a ratio occupied by a specific fatty acid when the total fatty acid contained in fats and oils is 100%. The fat mixture contains saturated fatty acids and unsaturated fatty acids, but here, only the saturated fatty acids are specified.

In the present invention, the saturated fatty acid having a C12 or less content is 12 to 17% with respect to the constituent fatty acid content of the fat or oil mixture.
Means that the total content of the various saturated fatty acids having 12 or less carbon atoms is 12 to 17%, and the constituent ratio of each of the saturated fatty acids is not particularly limited. Also, C
Similarly to the above, when the number of saturated fatty acids of 14 or more is 30 to 65%, the total value of the contents of various saturated fatty acids having 14 or more carbon atoms is 30 to 65%, and the constituent ratio of each of the saturated fatty acids is 30 to 65%. Is not particularly limited. However, C2
The condition that 0 or more saturated fatty acids is 2% or less must be satisfied. Furthermore, 2% of saturated fatty acids of C20 or more
Also in the case of the following, similarly to the above, the total value of the content of various saturated fatty acids having 20 or more carbon atoms is 2% or less, and the composition ratio of each saturated fatty acid is not particularly limited. Specifically, the content of the saturated fatty acid having 16 carbon atoms may be 40% or more, or may be 40% or less. It may be 30% or more, or 30% or more.
It may be as follows. Further, the content of the saturated fatty acid having 16 carbon atoms may exceed 30%.

Further, as the above-mentioned oil / fat mixture, the content of constituent fatty acids is 12 to 17% of saturated fatty acids having C12 or less,
When the above saturated fatty acids are 30 to 40% and the saturated fatty acids having C20 or more are 2% or less, the existing low-melting hard oils such as vegetable hardened oil, hardened fish oil, and the fats and oils (A) and (B) presented above are used. ), (C) and (D) to obtain an oil / fat composition having a lower melting point and hardness.

Further, as the above-mentioned oil / fat mixture, the content of constituent fatty acids is 12 to 17% of saturated fatty acids having C12 or less,
When the above saturated fatty acids are 40 to 50% and the saturated fatty acids having C20 or more are 2% or less, the existing low-melting hard oils such as vegetable hardened oil, hardened fish oil, and the oils (A), (B) ), (C) and (D) to obtain an oil / fat composition having a lower melting point and hardness.

Further, as the above-mentioned oil / fat mixture, the content of constituent fatty acids is 12 to 17% of saturated fatty acids having C12 or less,
When the above-mentioned saturated fatty acid is used in an amount of 50 to 57% and a saturated fatty acid having a C20 or more of 2% or less, hardened vegetable oils and hardened fish oils which are existing low melting hard fats and oils (A), (B) ), (C) and (D) to obtain an oil / fat composition having a lower melting point and hardness.

Further, as the above-mentioned oil / fat mixture, the content of constituent fatty acids is 12 to 17% of saturated fatty acids having a content of C12 or less,
When the above-mentioned saturated fatty acids are used in an amount of 57 to 65% and a saturated fatty acid having a C20 or more of 2% or less, hardened vegetable oils and hardened fish oils which are existing low melting hard fats and oils and fats (A), (B) ), (C) and (D) to obtain an oil / fat composition having a lower melting point and hardness.

As described above, oil compositions having a low melting point and hardness can be obtained, but they are different from each other in relation between the rising melting point and the penetration value.
According to the requirements of the use of the fat or oil composition, those having preferable characteristics can be selected from them, and two or more kinds can be selected and mixed from among them. In addition, it is possible to select a more economical oil / fat composition from the conditions satisfying the desired characteristics in consideration of the cost of the raw material oil and the processing cost.

In the present invention, the constituent fatty acid content (the saturated fatty acid content of C12 or less, the saturated fatty acid content of C14 or more, and the saturated fatty acid content of C20 or more) of the fat or oil mixture in the present invention is adjusted to any of the above ranges. It is easy if the fatty acid content of each raw material oil is known. That is, as long as the fatty acid content of one type of base oil is within the above range, it may be used as it is, or by adjusting the compounding amount of a plurality of base oils so as to have an appropriate fatty acid content. In addition, the oil / fat mixture of the present invention can be prepared. The fatty acid content can be easily measured by a known method,
In the present invention, the standard fat and oil analysis test method (edited by the Japan Oil Chemists' Society-1)
996) 2.4.2.2 The value measured by fatty acid composition (FID temperature-increasing gas chromatography).

In the present invention, the raw material oil constituting the oil / fat mixture is not particularly limited.
Fats and oils relatively rich in C14 or higher saturated fatty acids and other fats and oils are exemplified. These may be used alone or in combination.

The laurin-based fats and oils are fats and oils containing relatively abundant fatty acid residues of C12 or less in the constituent fatty acid residues, and are not limited as long as the fatty acid content of the fat or oil mixture can be adjusted to a predetermined value. Not something. In particular,
Palm oil, palm kernel oil, babassu oil, milk fat and the like. Further, these fractionated oils, hardened oils, and transesterified fats and oils can be used alone or in combination.

The fats and oils which contain the above-mentioned C14 or higher saturated fatty acids relatively abundantly are not particularly limited as long as the fatty acid content of the fat and oil mixture can be adjusted to a predetermined value. And lard. These fractionated oils, hardened oils, and transesterified fats can be used alone or in combination. Hardened oils of oils and fats which are liquid at normal temperature, for example, hardened oils such as soybean oil, corn oil, rapeseed oil, and safflower oil can also be used.

The oils and fats other than the former two are not particularly limited as long as the fatty acid content of the oil and fat mixture can be adjusted to a predetermined value. For example, soybean oil, corn oil, rapeseed oil, safflower oil, etc. Separated oils of oils and fats or palm oils which are liquid at ordinary temperature and their hardened oils can be used alone or in combination.

The fatty acid content of each of the above-mentioned various base oils is measured, and if it is a desired value, it may be used alone as a fat / oil mixture alone, or a plurality of base oils may be used to obtain the desired value. The mixture may be used as a fat mixture. When the oil mixture obtained in this way is subjected to random transesterification and then further hydrogenated, the oil composition of the present invention having a lower melting point harder than existing low melting point hard oils is obtained.

Next, random transesterification and hydrogenation in the present invention will be described. Random transesterification is not particularly limited as long as it is a non-selective transesterification method usually performed in the field of reforming fats and oils. For example, an alkali catalyst such as sodium methylate which is a chemical catalyst And a method using an enzyme such as lipase.

The hydrogenation may be carried out by specific selective hydrogenation (eg, high-trans curing using a nickel-poisoned catalyst), but the hydrogenation usually carried out in the field of reforming fats and oils is carried out. Is enough.

The hydrogenation is preferably carried out so that the iodine value of the resulting fat or oil composition is at least 50% of the iodine value of the fat or oil mixture or random oil as the raw material oil. If the saturated fatty acid content in the fat or oil composition increases due to too much hydrogenation of the random oil (that is, too low of the iodine value), the rising melting point becomes relatively high, and the characteristics of the low melting point hard are reduced. . Preferably, it is carried out so as to be 55% to 95%, more preferably 60% to 90%. Above all,
When using a fat or oil mixture in which the saturated fatty acid of C14 or more is 30 to 40%, the reaction is performed so as to be 60% to 90%.
When using an oil or fat mixture in which 14 or more saturated fatty acids are 40 to 50%, the mixture is adjusted to 65% to 90%, and C1
When using a fat or oil mixture in which 4 or more saturated fatty acids are 50 to 57%, the mixture is adjusted to 70% to 90%, and C14
When using a fat or oil mixture in which the above-mentioned saturated fatty acid is 57 to 65%, it is preferable to carry out so as to be 75% to 90%.

The oil composition obtained by hydrogenating a random oil is as follows:
It is used after being deodorized in the same manner as ordinary fat and oil products. The various oil and fat compositions of the present invention can be used alone or in combination of two or more, depending on the required characteristics of the plastic oil or fat product using them.

Further, one or more selected from the group consisting of the above oil and fat compositions is blended with other animal and vegetable oils and fats or oils processed therefrom to obtain raw materials for plastic oil and fat compositions such as margarine, shortening and fat spread. Can be used as When producing these plastic fat compositions,
It can be manufactured by a method commonly used in this field.

[0043]

EXAMPLES The present invention will be further described below with reference to examples, but the present invention is not limited to these examples.

In each of the Examples and Comparative Examples, the fatty acid content was measured by the standard fat and oil analysis test method (edited by the Japan Oil Chemists' Society-1).
996) 2.4.2.2 Fatty acid composition (FID temperature-increasing gas chromatography).

The iodine value was measured based on the standard oil and fat analysis test method (edited by the Japan Oil Chemists' Society-1996) 2.3.4.1 Iodine value Wiis-cyclohexane method.

The measurement of the rising melting point was performed based on 2.2.4.2 melting point (rising melting point) of the standard method for analysis of fats and oils (edited by the Japan Oil Chemists' Society-1996). The melted fats and oils are collected in a capillary and solidified under predetermined conditions, then immersed in a water bath, and the temperature of the water bath is raised from the lower part of the capillary at a predetermined speed under a pressure of 30 mm water column. Melting proceeds in accordance with the temperature, and eventually slips and rises in the capillary tube to the water surface. The temperature was measured.

The hardness of the oil / fat composition and the plastic oil / fat composition was evaluated using the Penet value. The penetration value is measured according to JIS K-
Performed based on the consistency test method of 2220-1993. However, the mass of the cone (so-called penecorn) is 102.5
g, plunger mass is 47.5 g, penetrating tin is made of tin, inner diameter 57 mm, depth is single fat, mixed fat and fat composition is 25 mm, and penetrometer is digital auto -A penetrometer (Mitamura Riken Kogyo) was used. The fat or oil to be measured is heated and melted at 60 ° C. to 65 ° C., and a penetration can is placed horizontally on ice having a thickness of 5 cm or more, and the fat is poured to the extent that the fat or oil overflows here. After standing still on ice for 1.5 hours, it was immersed in a thermostatic water bath at a desired measurement temperature (in the following Examples and Comparative Examples, 20 ° C. or 30 ° C.), and measured with a penetrometer after 2 hours.

<Method and conditions for preparing random oil> Raw material mixed fats and oils were charged into a random reaction vessel, stirred, heated under reduced pressure, dehydrated until the temperature reached 120 ° C. and 40 hPa, and 0.3% by weight of sodium methylate was added. In addition, the mixture was reacted in a nitrogen stream with stirring for 40 minutes, and the reaction solution was cooled to 90 ° C.
Thereafter, a 10% aqueous citric acid solution was added to adjust the pH to 11 or less, stirring was stopped, and the mixture was allowed to stand. Then, an oil phase and an aqueous phase were separated. After adding warm water of 90 ° C. to the oil phase and stirring, the system was allowed to stand and subjected to so-called warm water washing for separating the oil phase and the aqueous phase, and the hot water washing was repeated until the pH of the separated aqueous phase became 8 or less. Thereafter, the mixture was heated under reduced pressure and heated under stirring, and dehydrated until the temperature reached 100 ° C. and 40 hPa. Then, 2% of activated clay was added. A random oil was obtained.

<Method and conditions of hydrogenation> 5 kg of feedstock
Into a 10 L autoclave at 800 rpm
The mixture is dehydrated under reduced pressure while stirring and heating.
When the temperature reached ° C, the catalyst described in the following and Table 3 was charged at the addition ratio in the following description and Table 3. Hydrogen was blown in at a flow rate of 4 L / min from the time when the internal temperature reached the hydrogen blowing start temperature shown in the following description and Table 3, and the target hydrogen amount was blown and stopped. During this time, the temperature was controlled so as not to become 200 ° C. or higher, and sampling was performed in the middle as needed. Next, the mixture was cooled to 100 ° C., 1% of activated clay was added, and the mixture was stirred under reduced pressure for 20 minutes, and then filtered to obtain a hardened oil. A sample extracted during the reaction was also treated with activated clay, filtered, and used for analysis. The catalysts were AF-4 (manufactured by JGC Chemicals) and SO-750 (manufactured by Sakai Chemical Industry Co., Ltd.).
Was used.

Example 1 An oil / fat mixture of palm kernel olein oil 29% and lard 71% (the fatty acid content was C12
(13.6% of the following saturated fatty acids, 36.4% of a saturated fatty acid of C14 or more, 0.2% of a saturated fatty acid of C20 or more) as raw materials, and first, random transesterification is carried out under the above-mentioned preparation method and conditions to obtain a random oil. After being obtained, hydrogenation was performed under the above-described method and conditions to obtain a fat and oil composition. In the hydrogenation, AF-4 was used at 0.2 wt% as a catalyst, and the hydrogen blowing start temperature was set at 180 ° C. However, five types of fats and oils compositions having different amounts of blown hydrogen were obtained. These are shown as Examples 1-1 to 1-5. Table 1 shows the characteristic values of the obtained fat and oil composition. In addition, Table 2 shows the fatty acid content analysis values of the obtained oil and fat composition. The same applies to the following Examples 2 to 4.

(Example 2) Palm kernel olein oil 25.1
%, Palm stearin 54.4% and rapeseed oil 20.6
% Fatty acid mixture (the fatty acid content is 12.0% of saturated fatty acids of C12 or less, 44.9% of saturated fatty acids of C14 or more,
An oil / fat composition was prepared in the same manner as in Example 1, except that a saturated fatty acid having C20 or more (0.4%) was used as a raw material.

Example 3 Palm Core Oleic Oil 28.0
%, Palm stearin 66.0% and rapeseed oil 6.0%
Fat mixture (fatty acid content: saturated fatty acid of C12 or less 14.0%, saturated fatty acid of C14 or more 53.0%, C
An oil and fat composition was prepared in the same manner as in Example 1 except that 20% or more of saturated fatty acids (0.3%) was used as a raw material.

Example 4 Palm Core Oleic Oil 29.4
%, Stearin oil obtained by fractionating palm oil with a solvent 62.1
%, Rapeseed oil 8.5% fat and oil mixture (fatty acid content,
(13.9% of saturated fatty acids of C12 or less, 59.7% of saturated fatty acids of C14 or more, 0.3% of saturated fatty acids of C20 or more)
A fat and oil composition was prepared in the same manner as in Example 1 except that was used as a raw material.

(Comparative Examples 1 to 4) In Examples 1 to 4, random oils before hydrogenation were used as oils and fats of Comparative Examples 1 to 4, respectively. Table 1 shows the characteristic values of these random oils.
Table 2 shows the fatty acid content analysis values.

[0055]

[Table 1]

[0056]

[Table 2]

In Table 2, "C14-1" represents a C14 fatty acid having one unsaturated bond. The same applies to other notations.

(Comparative Examples 5 to 12) Using various raw material oils shown in Table 3, hydrogenation was carried out under the above-mentioned preparation method and conditions to prepare hardened vegetable oils and hardened fish oils. Table 3 shows the catalyst used for hydrogenation, the catalyst addition rate, the hydrogen blowing start temperature, and the characteristic values of the obtained hardened oil.

[0059]

[Table 3]

In Table 3, with respect to the hardened oils of Comparative Examples 8 and 10, when the temperature was set to 30 ° C., the amount of liquid was large and the amount of solid fat was small, so that the penetration value could not be measured.

For Examples 1 to 4 and Comparative Examples 1 to 12, the relationship between the rising melting point and the penetration value at 20 ° C. or 30 ° C.
1 or 2 respectively. Hereinafter, the relationship between the rising melting point and the penetration value will be described with reference to FIGS. (1) Relationship between rising melting point and penetration value at 20 ° C. (FIG. 1) Comparative examples 1 to 12 for all of the fats and oil compositions of Examples 1 to 4.
Has a lower melting point than the random oil and hardened oil.
That is, according to the present invention, a low-melting-point hard property that cannot be obtained with a simple hardened oil or a random oil is achieved. (2) Relationship between rising melting point and penetration value at 30 ° C. (FIG. 2) Comparative examples 1 to 12 for all of the fat and oil compositions of Examples 1 to 4.
Has a lower melting point than the random oil and hardened oil.
That is, according to the present invention, a low-melting-point hard property that cannot be obtained with a simple hardened oil or a random oil is achieved.

(Example 5) (Example of preparing margarine) An oil / fat composition corresponding to Sample 2 (Example 1-2) of Example 1 and Sample 3 (Example 2-3) of Example 2 was prepared. Both were blended at a weight ratio of 1: 1. Table 4 shows the iodine value, the rising melting point, and the penetration value at 20 ° C. of each raw material fat and compounded fat. Margarine was prepared using the obtained oil and fat according to the following preparation method and conditions, and the margarine properties such as the penetration value at 20 ° C. and the evaluation of melting in the mouth (sharp feeling, mota mota feeling and zaratsuki feeling) were evaluated. Table 5 shows the results.

(Method and conditions for preparing margarine) (1) Preparation of oil phase: 80.94 parts by weight of oil and fat mixed with raw materials, 0.1 part by weight of Emulgy MS (manufactured by Riken Vitamin Co., Ltd.) as an emulsifier, soybean lecithin 0.1 parts by weight, 10 ppm of carotene as coloring agent, 0.01 of annatto dye
Parts by weight, butter flavor 5 ppm and milk flavor 70 ppm as a flavor were mixed and kept at 60 ° C. (2) Preparation of aqueous phase; skim milk (milk solids content 8%) 14.4
The mixture was mixed with 1.2 parts by weight of sodium chloride and 1.2 parts by weight of salt, and water was added so that the water content was 16.4 parts by weight. The mixture was sterilized at 80 ° C. or higher for 30 minutes.

(3) Pre-emulsification and quenching plasticization; mixing the oil phase and the aqueous phase prepared in (1) and (2) above,
The temperature was kept at 60 ° C., and the mixture was continuously emulsified and homogenized through an emulsification tank, and quenched and plasticized by a combinator type model machine having three cooling cylinders. In the quenching plasticization, the second stage outlet temperature is 20 ° C. higher than the rising melting point of the blended oil.
The first-stage outlet temperature and the second-stage outlet temperature are set so that the third-stage outlet temperature is 13 ° C. ± 2 ° C. lower than the rising melting point of the blended oil so that the temperature is lower by ± 2 ° C. This was performed by adjusting the flow rate of the refrigerant so as to be close to the average value of the stage inlet temperature. In addition, the number of rotations of the cooling cylinder
The second and third stages are performed at 500 rpm, and the flow rate is approximately 5
It was 0 kg / hr.

(4) Filling: 5 kg of quenched plasticized product
Filled in cardboard. (5) Tempering: The product filled in the cardboard was stored and aged at a temperature lower by 5 ° C. ± 1 ° C. than the rising melting point of the prepared oil for 36 hours. (6) Storage conditions: After completion of tempering, margarine was stored at a temperature lower by 15 ° C. to 20 ° C. than the rising melting point of the blended oil.

(Evaluation Items, Evaluation Methods and Conditions of Margarine Products) (1) Penetration value: Margarine filled in cardboard is put in a double-cut pen can (inner diameter 57 mm, length 40)
mm), pierce completely from one side and take a sample in a state of being raised at both ends, cut both ends of the plastic can with a butter knife, immerse it in a constant temperature water bath at the measurement temperature, and use a penetrometer after 2 hours. It was measured.

(2) Evaluation of melting of margarine in mouth: According to a panel test. Five trained panelists included the sample in their mouths, and evaluated the superiority of each sample with respect to the melting of the mouth (sharpness, mottle feeling and its residual feeling, rough feeling and its residual feeling). ○ indicates good, and × indicates bad. The evaluation was made immediately after the filling of the above (4) and the tempering 36 of (5).
The test was performed on each of the three samples after the time and 30 days after the storage in (6).

Comparative Example 13 Preparation Example of Margarine (Normal Product) Hardened fish oil A and hardened fish oil B shown in Table 4 were blended at a ratio of 2: 3 to prepare a blended oil and fat shown in Table 4 and obtained. Margarine was prepared using the blended fats and oils under the same conditions as described above, and the margarine properties were similarly evaluated.

[0069]

[Table 4]

[0070]

[Table 5]

[0071]

Since the present invention has the above-mentioned constitution, it is more effective than conventional oils having a low melting point (random transesterification of mixed oils and fats including vegetable hardened oil, hardened fish oil and lauric oil). Further, it is possible to provide a fat and oil composition having a low melting point and good meltability, and a plastic fat and oil composition such as margarine, shortening and fat spread having a good meltability.

[Brief description of the drawings]

FIG. 1 shows the relationship between the rising melting point and the penetration value at 20 ° C. for the fats and oils of Examples 1 to 4 and Comparative Examples 1 to 12.

FIG. 2 shows the relationship between the elevated melting point and the penetration value at 30 ° C. for the fats and oils of Examples 1 to 4 and Comparative Examples 1 to 12.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yoshiaki Takagi 54-17 Yoneda, Yoneda-cho, Takasago-shi, Hyogo F-term (reference) 4B026 DC06 DG02 DG03 DG04 DG12 DH01 DH03 DX03 4H059 BA33 BB02 BB06 BB07 BC03 BC13 CA34 CA35 DA30

Claims (8)

[Claims] An oil or fat having a constituent fatty acid content of 12 to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, 30 to 65% by weight of a saturated fatty acid having 14 or more carbon atoms, and 2% by weight or less of a saturated fatty acid having 20 or more carbon atoms. A fat or oil composition obtained by subjecting a mixture to random transesterification and hydrogenation. 2. Fats and oils having a constituent fatty acid content of 12 to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, 30 to 40% by weight of a saturated fatty acid having 14 or more carbon atoms, and 2% by weight or less of a saturated fatty acid having 20 or more carbon atoms. A fat or oil composition obtained by subjecting a mixture to random transesterification and hydrogenation. 3. Fat or oil having a constituent fatty acid content of 12 to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, 40 to 50% by weight of a saturated fatty acid having 14 or more carbon atoms, and 2% by weight or less of a saturated fatty acid having 20 or more carbon atoms. A fat or oil composition obtained by subjecting a mixture to random transesterification and hydrogenation. 4. Fat or oil having a constituent fatty acid content of 12 to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, 50 to 57% by weight of a saturated fatty acid having 14 or more carbon atoms, and 2% by weight or less of a saturated fatty acid having 20 or more carbon atoms. A fat or oil composition obtained by subjecting a mixture to random transesterification and hydrogenation. 5. Fat or oil having a constituent fatty acid content of 12 to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, 57 to 65% by weight of a saturated fatty acid having 14 or more carbon atoms, and 2% by weight or less of a saturated fatty acid having 20 or more carbon atoms. A fat or oil composition obtained by subjecting a mixture to random transesterification and hydrogenation. 6. An oil / fat composition comprising at least two selected from the group consisting of the oil / fat composition according to claim 1. 7. The method for producing an oil / fat composition according to claim 1, wherein the content of constituent fatty acids is 12 to 17% by weight of saturated fatty acids having 12 or less carbon atoms, and 30 to 65% by weight of saturated fatty acids having 14 or more carbon atoms. %, A fatty acid mixture having a saturated fatty acid having 20 or more carbon atoms of 2% by weight or less is subjected to random transesterification,
The method for producing an oil / fat composition according to claim 1, further comprising hydrogenation. 8. A plastic fat composition comprising a fat composition obtained by blending at least one selected from the group consisting of the fat compositions according to claim 1.