JP2003277787A - Method for manufacturing grease composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for manufacturing a grease composition for a processed grease that can maintain shape retaining properties and smoothness, even when formulated with a large amount of a grease having small crystallization speed such as palm oil. <P>SOLUTION: This grease composition is manufactured by adding, to 100 wt.% of a grease, 0.05-3.0 wt.% of a polyglycerol ester of a fatty acid wherein the average polymerization degree of glycerin is ≥7, the average esterification degree of the fatty acid is ≥6, and not less than 50 wt.% of the fatty acid constituents is behenic acid. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing an oil and fat composition. More specifically, the present invention relates to a method for producing an oil / fat composition in which a specific polyglycerin fatty acid ester is added to the oil / fat to promote crystallization of the oil / fat and further to refine the crystal.

[0002]

2. Description of the Related Art Conventionally, oils and fats used in processed oils and fats products (oil and fat composition) represented by margarine, shortening and the like include vegetable oils and fats such as palm oil and rapeseed oil and beef tallow,
Animal oils such as lard, milk fat, and fish oil are mixed with hydrogenated hydrogenated oil, fractionated oil, etc. to promote the crystallinity of oils and fats, and to refine the crystals to maintain the shape and smoothness of oil and fat compositions. The physical properties such as Sa were improved. However, in recent years, O157,
New problems related to food safety such as mad cow disease, dioxins, environmental hormones, genetically modified foods, and food allergies are frequently occurring. In order to cope with this situation, manufacturers of processed fats and oils such as margarine and shortening are also trying to avoid animal fats and oils such as beef tallow, lard, and fish oil as much as possible. Among the vegetable oils and fats, palm oil, which does not contain allergen substances and has no possibility of gene recombination and which is relatively inexpensive, is currently in widespread use. However, palm oil is extremely slow to crystallize, and because it is easy to form coarse crystals, the shape retention of processed oils and fats deteriorates workability, the hardness changes with time after production, and smoothness Is lowered, and it becomes rough,
There was a possibility that the problem that the physical properties would become messy would occur. For this reason, oils and fats that crystallize very rapidly, such as extremely hardened oil of palm oil, extremely hardened oil of rapeseed oil of hyersinic acid, hardened beef tallow, etc., are used in an amount of about 1 to 3% by weight based on the fat and oil. It has often been done so far. However, when such an extremely hardened oil is used, the extremely high melting point (usually 60 ° C. or higher in many cases) adversely affects the melting of margarine itself in the mouth, etc., and there is a problem that the texture is impaired.

[0003]

SUMMARY OF THE INVENTION In view of the above situation, the present invention is a processed fat and oil containing a large amount of fat and oil having a low crystallization rate, such as palm oil, which can maintain shape retention and smoothness. It is intended to provide a method for producing a composition.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that the above problems can be solved by adding a specific polyglycerin fatty acid ester to fats and oils, The present invention has been completed. That is, in the present invention, the average degree of polymerization of glycerin is 7
As described above, the polyglycerin fatty acid ester in which the average degree of esterification of fatty acid is 6 or more and 50% or more of the constituent fatty acid is behenic acid is 0.05 with respect to 100% by weight of oil and fat.
The present invention relates to a method for producing an oil / fat composition, which is added in the range of not less than 3.0% by weight and not more than 3.0% by weight. A preferred embodiment relates to a method for producing an oil / fat composition in which the oil phase portion is 30% by weight or more and 100% by weight or less in 100% by weight of the oil / fat composition.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

The polyglycerin fatty acid ester in the present invention means that the average degree of polymerization of glycerin is 7 or more, the average degree of esterification of fatty acid is 6 or more, and the constituent fatty acid is 50 or more.
% Or more is an emulsifier composed of behenic acid, and it is preferable that the polyglycerin fatty acid ester is added in an amount of 0.05% by weight or more and 3.0% by weight or less based on 100% by weight of oil and fat. A preferred range is 0.1% by weight or more and 1.0% by weight or less, and an even more preferred range is 0.2% by weight or more and 0.5% by weight or less. When the amount used is 0.05% by weight or more and 3.0% by weight or less, crystallization of fats and oils and finer crystals are satisfactorily obtained, the shape retention of the fats and oils composition itself is improved, and the physical properties are smooth. Is obtained. Further, in addition to the emulsifiers described above, the present invention further emulsifies margarine products, or further improves the stability and quality of margarine and shortening products, in order to further improve glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, and stearoyl calcium lactate (CSL). ), Sucrose fatty acid ester, etc. can be used together.

The oil and fat composition in the present invention means processed oil and fat products such as so-called margarine and shortening, and does not include solid roux products such as curry roux and stew roux, chocolate products, frying oil and spray oil. The blending amount of the oil phase in such an oil / fat composition is 30% by weight or more, 100% by weight in 100% by weight of the oil / fat composition.
Weight% or less is preferable, and more preferable range is 40% by weight.
As described above, the content is 100% by weight or less. When the oil phase is 30% by weight or more and 100% by weight or less, the crystallization acceleration of the polyglycerin fatty acid ester to the oil and fat, the effect of refining the crystals can be satisfactorily obtained, and the shape retention of the oil and fat composition itself is improved, Smooth physical properties can be obtained.

The fat and oil used in the fat and oil composition of the present invention is not particularly limited as long as it is edible.
For example, corn oil, safflower oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, peanut oil, sesame oil, shiso oil, olive oil, camellia oil, castor oil , Vegetable oils such as palm oil, palm oil, palm kernel oil, cocoa butter, shea butter and borneo butter,
Animal oils and fats such as fish oil, whale oil, beef tallow, lard, and milk fat are listed, and they are appropriately selected from hardened oils, transesterified oils, fractionated oils and the like according to the purpose, and these are used alone or in combination. can do.

The oil / fat composition used in the present invention can be produced, for example, as follows. First, an average degree of polymerization of glycerin as an emulsifier in fats and oils is 7 or more, an average degree of esterification of fatty acids is 6 or more, and 50% or more of the constituent fatty acids are behenic acid. Lecithin and the like are added, heated to 70 ° C. and dissolved to obtain an oil phase. On the other hand, add salt, skim milk powder, etc. to water, mix well, and then
Heat to 0 ° C. for sterilization to obtain an aqueous phase. A water phase is gradually added to the oil phase to emulsify it into a water-in-oil type, and then cooled to obtain an oil-fat composition emulsified in a water-in-oil type.

[0010]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. In the examples, parts are parts by weight. (Examples 1 to 8 and Comparative Examples 1 to 8) Margarine According to the formulations shown in Tables 1 and 2, a predetermined emulsifier was added to edible oil and fat, and the mixture was heated to 70 ° C and dissolved to obtain an oil phase. . On the other hand, add salt and skim milk powder to water and dissolve,
What was heated to 0 ° C. was used as an aqueous phase. The water phase was gradually added to the oil phase to emulsify it into a water-in-oil type, followed by cooling and kneading in accordance with a usual margarine production process to obtain an oil and fat composition (margarine). These were put in a refrigerator (5 ° C.) and allowed to stand for 2 months, and the organoleptic evaluation was performed in a state where the texture, physical properties (smoothness / hardness), and melting in mouth (texture) were returned to 15 ° C. of the product. The results are shown in Table 1 (Example) and Table 2 (Comparative Example).

[0011]

[Table 1]

[0012]

[Table 2] (Examples 9 to 14 and Comparative Examples 9 to 12) Shortening According to the formulation shown in Table 3, a predetermined emulsifier was added to edible oil and fat, mixed, heated to 70 ° C and dissolved, and then cooled according to a normal shortening production process. The mixture was kneaded and filled with nitrogen gas to obtain an oil / fat composition (shortening). These were left to stand at 20 ° C. for 3 months, and subjected to sensory evaluation with respect to tissue state / physical properties (smoothness, hardness) and melting in mouth (texture). The results are shown in Table 3.

[0013]

[Table 3]

[0014]

As is clear from the above results, polyglycerin in which the average degree of polymerization of glycerin is 7 or more, the average degree of esterification of fatty acids is 6 or more, and 50% or more of the constituent fatty acids are behenic acid By adding a predetermined amount of the fatty acid ester to the fat or oil, not only suitable hardness and smooth physical properties can be obtained, but also a fat and oil composition having a mouth-feeling good texture can be produced.

Claims (2)

[Claims] 1. A polyglycerin fatty acid ester having an average degree of polymerization of glycerin of 7 or more, an average degree of esterification of fatty acids of 6 or more, and 50% or more of constituent fatty acids being behenic acid, relative to 100% by weight of fats and oils. A method for producing an oil / fat composition, characterized in that it is added in a range of 0.05% by weight or more and 3.0% by weight or less. 2. The oil phase portion is 3% in 100% by weight of the oil / fat composition.
The method for producing an oil and fat composition according to claim 1, wherein the content is 0% by weight or more and 100% by weight or less.