JP2002338992A - Plastic oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a plastic oil and fat composition which comprises an oil and fat having properties suitable as a plastic oil and fat or a non-GMO-derived one by improving the low-temperature crystallizability of a soft fractionated palm oil which is not widely used formerly because of its inferior crystallizability. SOLUTION: This plastic oil and fat composition contains a plastic oil and fat prepared by the non-selective transesterification of a soft fractionated palm oil, preferably the one having an iodine value of 55 or higher.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a plastic fat or oil and a plastic fat composition obtained by non-selective transesterification of palm fractionated soft oil.

[0002]

2. Description of the Related Art Palm oil is POP (1,3-dipalmitoyl-2-o).
Leoyl Glycerol) is a semi-solid fat and oil, and the medium-melting-point fraction containing POP at a high concentration obtained by fractionation has been used for a long time as a cocoa butter substitute fat. On the other hand, the soft oil fraction by-produced by fractionation has the advantage of being excellent in oxidative stability, but has the drawback that crystals are precipitated and left to solidify when left at low temperatures for a long period of time, so that it can be used. Its use as edible oil was limited to use as a substitute for neutral oil and as a raw material for hardened oil.

Recently, GMO (Genetic
Consumers' interest in ally modified organism (Ally Modified Organism) is increasing, and effective utilization of non-GMO-derived palm oil is expected more than ever.

However, many studies on conventional methods for processing palm fractionated soft oil mainly relate to improvement of cold resistance, that is, utilization as liquid oil and fat.
-A method for processing a fractionated soft oil using a lipase having specificity has been proposed (JP-A-8-50166, JP-A-63-198992, JP-A-2-92997, JP-A-4-197188). And JP-A-6-240290).

As a use for plastic oils and fats, a combination of a hardened palm fractionated soft oil and a hardened fish oil has been proposed (Japanese Patent Laid-Open No. 2000-129285). The generation of acid is inevitable and hardened fish oil is indispensable, so that it is impossible to obtain good plastic oils and fats with palm oils and fats alone.

[0006] Although the nutritional physiological knowledge of trans fatty acids has not yet been determined, it is desirable that trans fatty acids do not contain more trans fatty acids than naturally occurring, and that milk fats and the like contain about 3 to 4% of trans acids. It is desirable that the trans acid content in the whole fat is less than 5%.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a plastic fat composition which can be constituted by non-GMO or hardly contain trans fatty acids by using palm fractionated soft oil. It is in.

[0008]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the problems, and as a result, fats and oils obtained by non-selective transesterification of palm fractionated soft oil have the desired function. The inventors have found that the present invention has been completed.

That is, a first aspect of the present invention relates to a plastic fat comprising a fat obtained by non-selective transesterification of a palm fractionated soft oil. In a preferred embodiment, the present invention relates to the above-mentioned plastic oil and fat, which comprises an oil and fat obtained by non-selective transesterification of a palm fractionated soft oil having an iodine value of 55 or more.

A second aspect of the present invention relates to a plastic oil / fat composition containing at least the above-mentioned plastic oil / fat. In a preferred embodiment, the present invention relates to the above-described plastic fat composition, wherein the fat component comprises a fat derived from palm oil. In another preferred embodiment, the present invention relates to the above-described plastic oil / fat composition containing 1 to 30% of an oil / fat containing 20% or more of an n-3 polyunsaturated fatty acid.

[0011]

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

[0012] The palm fractionated soft oil used in the present invention may be obtained by either solvent fractionation or solventless fractionation, and refers to a low melting point portion after fractionation. Among them,
The iodine value (hereinafter sometimes referred to as IV) is preferably 55 or more, more preferably 60 or more.
When the iodine value is less than 55, although the plasticity can be imparted, a preferable melting point as a plastic fat may not be satisfied.

The plastic fat of the present invention comprises a non-selective transesterified palm fractionated soft oil. The method for non-selective transesterification is not particularly limited, and can be obtained by a commonly used non-selective transesterification reaction. That is, the reaction may be a reaction using an alkali metal catalyst such as sodium methylate or an enzymatic reaction using a lipase having no regiospecificity. Purification after the non-selective transesterification reaction can be performed as necessary.However, general methods such as reduced pressure steaming, molecular distillation or chromatography are used to remove fatty acids and fatty acids and monoglycerides remaining after the reaction. Can be used. Further, if necessary, one or both of the generated trisaturated triglyceride and triunsaturated triglyceride may be separated and removed. When the separation and removal are performed, any method such as a solventless separation method, a method using an organic solvent such as n-hexane or acetone, or a method using an aqueous solution of a surfactant may be used.

The kind and amount of the fat or oil thus obtained are determined in consideration of various physical properties required for the product and various conditions such as a use temperature range, and the kind and the amount of addition are adjusted. And properties such as consistency and melting point can be controlled. When producing a water-in-oil emulsion, a commonly used emulsifier, for example, lecithin, glycerin fatty acid ester, sucrose fatty acid ester and the like may be used.

Although the plastic fat of the present invention has excellent plasticity by itself, other fats and oils can be used in combination if necessary. The other fats and oils that can be used in combination are not particularly limited as long as they are edible, and can be appropriately selected depending on the physical properties and the like of the target fat and oil composition. For example, corn oil, safflower Vegetable oils such as oil, walnut oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, rice bran oil, sesame oil, olive oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa oil, shea oil, etc. And animal oils such as fish oil, beef tallow, lard, milk fat, etc., and also appropriately selected from those hardened oils, transesterified oils, fractionated oils and the like according to the purpose, and these are used alone or in combination. be able to. Above all, by using only palm oil-derived fats and oils such as palm oil, palm fractionated soft oil, hardened palm oil, and palm fractionated hard oil, non-GM
O-derived palm-derived fats and oils alone are preferable because a plastic fat composition can be obtained. In this case, the plastic oil of the present invention is preferably used in an amount of preferably at least 50% by weight, more preferably at least 60% by weight, and the hardened palm oil has a trans-acid content of more than 5% in the plastic oil composition. It is preferable to use it in a range that does not exist. Further, as another preferred embodiment in which other fats and oils are used in combination, the plastic fats and oils of the present invention are excellent in oxidative stability, so that many n-3 polyunsaturated fatty acids which are considered to have poor stability are used. , Preferably 20% by weight or more. Specifically, examples of fats and oils containing 20% by weight or more of n-3 polyunsaturated fatty acids that can be used in combination include vegetable oils such as perilla oil, perilla oil and linseed oil, and fish oils such as sardine oil. These are preferably contained in the plastic fat composition of the present invention in an amount of 1 to 30% by weight, more preferably 5 to 30% by weight.
When used together so that the amount is contained by weight%, it becomes easy to obtain a nutritionally excellent plastic fat composition. In this case, in order to further enhance the effect of the present invention, it is preferable to use various antioxidants, for example, vitamin E, vitamin C palmitate, various polyphenols, and the like.

Further, various vitamins for the purpose of fortification, for example, vitamins A, D, E and the like may be added and used in combination, and various flavors as flavoring agents, milk-related substances, for example, whole fat powder Milk, skim milk powder, fermented milk, various salts, milk fat and the like may be added and used in combination. As the raw materials other than the above, all antioxidants, coloring agents, and the like used in ordinary water-in-oil emulsions can be used.

[0017]

Next, the present invention will be described in detail with reference to examples, but these examples do not limit the present invention. In the following description, "parts" and "%" all mean "parts by weight" and "% by weight".

Example 1 Palm fractionated soft oil (IV = 6)
Using 2), a non-selective transesterification reaction using sodium methylate as a catalyst was carried out according to a conventional method, followed by decolorization and deodorization to obtain fat A. The melting point of fat A was 35.0 ° C., and the trans acid content was 0.1%.

This fat A is melted at 60 ° C.,
After solidification, the solid fat content at each temperature (SFC,
%) Was measured. The solid fat content was measured using NMR. Similarly, samples solidified at 0 ° C. for 30 minutes and stored in a refrigerator (5 ° C.) for 2 weeks are similarly subjected to S
FC was measured. As a control, the SFC was similarly measured for untreated palm fractionated soft oil (IV = 62). Table 1 shows the results.

[0020]

[Table 1] As is evident from the results in Table 1, fat A obtained by non-selective transesterification has remarkably improved crystallization during refrigerated storage, which is a problem with palm fractionated soft oils, and also has a significant effect as a plastic fat composition. It has a preferred solid fat content. (Comparative Example 1) Example 1 using palm oil (IV = 52)
After performing non-selective transesterification by the same operation as
Decolorization and deodorization were performed to obtain fat B. The melting point of fat B is 44.
At 2 ° C., the trans acid content was 0.1%. (Example 2) <Adjustment of margarine> To 83.5 parts of oil phase obtained by adding 0.2 parts of glycerin fatty acid ester (trade name: Emulgy MS, manufactured by Riken Vitamin Co., Ltd.) to 100 parts of oil and fat A of Example 1 , Water 1
6.5 parts was added, the temperature was adjusted to about 60 ° C., and the mixture was stirred and mixed with a propeller mixer, and then quenched and kneaded with a scraping-type continuous quench kneading apparatus as usual to prepare margarine A-. . The prepared oil had a melting point of 35.1 ° C. and a trans acid content of 0.1%. (Example 3) <Adjustment of margarine> In Example 2, 100 parts of the oil and fat A of the blended oil were replaced with 90 parts of the oil and fat A of Example 1 and palm fractionated soft oil (IV = 62).
Margarine A- was prepared by the same blending and operation as described in Example 2 except that the amount was changed to 10 parts. The melting point of the prepared oil was 34.0 ° C. and the trans acid content was 0.2%. (Example 4) <Adjustment of margarine> In Example 2, 100 parts of fat A of the prepared oil was replaced with fat A.
Margarine A- was prepared by the same blending and operation as described in Example 2, except that 80 parts and 20 parts of hardened palm oil (melting point: 41.5 ° C) were used. The melting point of the prepared oil is 3
At 6.5 ° C., the trans acid content was 2.6%. (Comparative Example 2) <Adjustment of margarine> In Example 2, 100 parts of oil A of the blended oil was replaced with oil B
Margarine B was prepared by the same blending and operation as described in Example 2 except that the amount was changed to 100 parts. The melting point of the prepared oil was 44.3 ° C. and the trans acid content was 0.1%. (Example 5) <Adjustment of margarine> In Example 2, 100 parts of fat A of the blended oil was replaced with fat A.
Margarine A- was prepared by the same blending and operation as described in Example 2, except that 80 parts and 20 parts of purified fish oil (IV = 165) were used. The melting point of the prepared oil is 33.2
℃, trans acid content 0.6%.

The margarine A- obtained in Examples 2 to 4
The texture of キ, such as texture, gloss and nose, was very good, and there was no change in quality even after refrigerated storage for 3 months. The tissue state of margarine B, such as texture, gloss, and nobby, was clearly inferior to that of margarine A-, and in particular, it was significantly inferior at low temperatures. In addition, because of its high melting point, it had poor meltability in the mouth and was inferior in commerciality. As for margarine A-, fats and oils derived from fish oil were used, but in particular, no deterioration odor caused by fish oil was generated, and good flavor was maintained. (Example 6) Bread was prepared by a medium seed method using margarine A- adjusted in Example 2 in the composition shown in Table 2 and the bread making process and conditions shown in FIG.
The state of the dough at the time of production and the state of the inner layer of the texture and the bread of the bread after baking were also good.

[0022]

[Table 2] (Example 7) 100 parts of flour, 35 parts of margarine A prepared in Example 5, 40 parts of white sugar, 5 parts of whole egg, 0.1 part of salt.
A biscuit was prepared with a composition consisting of 5 parts and 18 parts of water. Workability such as kneading property during biscuit production was very good. The fish oil had a good flavor without any deterioration odor after firing.

[0023]

The oil and fat composition of the present invention can improve the low-temperature crystallinity of the soft-separated palm oil and has excellent plasticity as a fat for confectionery and baking. Furthermore, it is possible to obtain an oil and fat product which is substantially free of trans acid and is nutritionally excellent.

[Brief description of the drawings]

FIG. 1 is a view showing a bread making process and conditions in Example 6.

Claims (5)

[Claims] 1. A plastic fat comprising a fat obtained by non-selective transesterification of palm fractionated soft oil. 2. The plastic fat according to claim 1, comprising a fat obtained by non-selective transesterification of a soft fractionated palm oil having an iodine value of 55 or more. 3. The plastic oil according to claim 1 or 2,
A plastic oil composition comprising at least: 4. The plastic fat composition according to claim 3, wherein the fat component comprises a fat derived from palm oil. 5. The plastic fat or oil composition according to claim 3, wherein the fat or oil contains 20% or more of n-3 polyunsaturated fatty acid in an amount of 1 to 30%.