JP2007177100A - Plastic oil-and-fat composition (hard stock) and method for producing plastic oil-and-fat food by using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop a plastic oil-and-fat food by using a hardened oil from which the content of a trans isomer is reduced, and a fractionated oil, and providing good operability at production, and good quality in preservation (hardness, glazing and resistance to bleeding). <P>SOLUTION: (1) The plastic oil-and-fat composition satisfies the conditions: PPP content of 4-18 wt.%; (PPO+POP) content of 15-55 wt.%; PPO/POP ratio of >1; and (PPO+POP)/PPP ratio of >1.8. (2) Preferably, the plastic oil-and-fat composition of (1) satisfies the conditions: PPP content of 5-15 wt.%; (PPO+POP) content of 25-50 wt.%; and PPO/POP ratio of ≥2. (3) The plastic oil-and-fat composition of (1) or (2) preferably contains 0.2-2 wt.% ≥22C fatty acid. (4) The method for producing the plastic oil-and-fat food involves formulating a liquid oil with the plastic oil-and-fat composition of (1). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

The present invention relates to a plastic fat composition (hard stock) and a method for producing a plastic fat food using the same.

Conventionally, for margarine, shortening, and filling, fats and oils prepared by blending a hardened oil having plasticity with a liquid oil that is liquid at room temperature have been used. However, in recent years, there has been a demand for a plastic fat composition in which the amount of trans isomer contained in the hardened oil is reduced or not contained. Palm oil fractionated oil is considered as a vegetable plastic oil that does not contain trans isomers. However, problems with plastic oil such as the occurrence of graining over time are also recalled, and workability during production and changes over time in storage On the other hand, it is difficult to easily obtain plastic oils and fats having quality satisfying the general market.

Moreover, as a plastic oil of no trans, the oil and fat manufacturing method characterized by carrying out non-selective transesterification of the oil and fat derived from liquid oil and palm oil, and the mixed oil of a lauric oil and fat (patent document 1), Also, a method for producing fats and oils characterized by non-selective transesterification of liquid oil and behenic acid or esters thereof or fats and oils containing them and oils derived from palm oil and lauric fats and oils (Patent Document 2) However, both use lauric fats and oils, so if emulsion breakage occurs, there is a risk of soapy odor due to fat hydrolysis.
Japanese Patent Laid-Open No. 09-241672 JP 09-241673 A

The problems to be solved by the present invention are to reduce the content of trans isomers and to use oils and fats that do not contain lauric acid, to improve the workability during production and the quality in storage (hardness, graining, seepage resistance). It is to develop a good plastic fat composition.

As a result of diligent investigations to solve these problems, the present inventors have found that the PPP content is 4 to 18% by weight, PPO + POP is 15 to 55% by weight, PPO / POP> 1, (PPO + POP) / PPP It has been found that by using an oil / fat composition of> 1.8, it is possible to produce a plastic oil / fat composition having good workability at the time of production and good quality in storage (hardness, graining, seepage resistance). The present invention has been completed.

That is, the present invention
(1) A plastic fat composition having a PPP content of 4 to 18% by weight, PPO + POP of 15 to 55% by weight, PPO / POP> 1, and (PPO + POP) / PPP> 1.8.
(2) The plastic fat composition according to (1), wherein the PPP content is 5 to 15% by weight, PPO + POP is 25 to 50% by weight and PPO / POP ≧ 2.
(3) The plastic fat composition according to (1) or (2), comprising 0.2 to 2% by weight of a fatty acid having 22 or more carbon atoms.
(4) A method for producing a plastic fat food comprising a liquid oil blended with the plastic fat composition according to (1).
It is.

As described above, by using the plastic fat composition according to the present invention, the workability at the time of manufacture, the hardness, the quality in storage is good, the plastic fat composition with reduced trans isomer content, and margarine, Plastic fat products such as shortening and filling can be produced.

The plastic fat food in the present invention includes household margarine, household fat spread, confectionery margarine, confectionery shortening, bakery margarine, bakery shortening, and confectionery bread filling.

In the present invention, the plastic fat composition comprises an edible vegetable oil, the fractionated oil, or a fat obtained by non-selective transesterification of the oil, a fat obtained by fractionating the non-selective transesterified oil, and a blended oil thereof. It is adjusted by. The non-selective transesterified oil may be an alkali catalyst such as sodium methylate or an enzyme catalyst such as lipase, and the fractionated oil is not limited to the solvent fractionation method and the dry fractionation method, and is obtained from a known method. It is done. Among edible vegetable oils, palm oil and palm fractionated oil are particularly preferable.

The plastic fat composition has a PPP content of 4 to 18% by weight, PPO + POP of 15 to 55% by weight, PPO / POP> 1, (PPO + POP) / PPP> 1.8, preferably a PPP content of 5 to 15 % By weight, PPO + POP is 25 to 50% by weight, and PPO / POP ≧ 2.

When the PPP content is less than 4% by weight, the plastic oil and fat food is too soft and the workability is poor, for example, when it is filled into a container. Moreover, it is too soft when the plastic fat / oil food is stored at 5 ° C. If the PPP content exceeds 18% by weight, the margarine taste (salt taste, milk taste) becomes difficult to feel. Moreover, when PPO + POP is less than 15% by weight, taste (salty taste, milky taste) is not felt, and making it more than 55% by weight is not practical because the yield at the time of fractionation is poor. When PPO / POP ≦ 1, there is a high possibility that graining will occur. When (PPO + POP) /PPP≦1.8, no taste (salt taste, milk taste) is felt.

In this invention, it is preferable that 0.2-2 weight% of C22 or more fatty acids are included in a plastic fat composition. The fatty acid having 22 or more carbon atoms introduced into the plastic oil / fat composition can be made from extremely hardened oil, fatty acid ester, or the like such as high-elsic rapeseed oil or fish oil. By mixing these with the raw material of the transesterified oil and performing the transesterification, the fatty acid having 22 or more carbon atoms can be uniformly introduced into the triglyceride, and the exudation resistance at a high temperature becomes good. If the amount of fatty acid having 22 or more carbon atoms is too small, the resistance to bleeding at high temperatures tends to deteriorate, and if too large, the lip of the plastic fat composition tends to deteriorate.

A plastic fat and oil food is produced by using 20 to 80% by weight of these plastic fat and oil compositions and 80 to 20% by weight of liquid oil that is liquid at normal temperature. At this time, depending on the quality required, a part of the liquid oil may be mixed with other fats with low trans acid content (palm oil, palm kernel oil, palm oil, shea fat, monkey fat, iripe fat, these Fractionated oil or slightly hydrogenated hardened oil) can be blended. When the plastic fat composition is less than 20% by weight and the liquid oil is more than 80% by weight, the viscosity of the dough is low and the workability deteriorates when producing the plastic fat food. In addition, the liquid oil seepage resistance at the outside temperature in summer tends to deteriorate. When the plastic oil / fat composition is more than 80% by weight and the liquid oil is less than 20% by weight, the viscosity of the dough becomes too high when the plastic oil / fat food is produced, making it difficult to fill the container. Moreover, there exists a tendency for the spread property in low temperature (5 degreeC) and crispness to deteriorate.

Plastic oil and fat compositions, especially household margarine and household fat spreads can be manufactured by a general method. To describe typical methods, first, an oil phase part containing lipophilic emulsifier, skim milk powder, salt The aqueous phase portion to which saccharides are added is heated and mixed to perform preliminary emulsification. After preliminary emulsification, a plastic fat composition can be produced by cooling a combinator, perfector, compressor, etc., and a mixer.

Examples of the lipophilic emulsifier include HLB 1-8 emulsifiers among conventionally known emulsifiers such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and any of these in the present invention. May be used.

Examples and Comparative Examples will be illustrated below to further clarify the effects of this discovery, but these are merely examples and the present invention is not particularly limited.

<Adjustment of oil 1>
66 parts of palm stearin (iodine number 31), 31 parts of palm oil (iodine number 52) and 3 parts of high erucin rapeseed extremely hardened oil were mixed, and 0.3% of the mixed oil was added with sodium methylate as a catalyst. A non-selective transesterification reaction was carried out at 40 ° C. and a vacuum degree of 40 Torr for 40 minutes, followed by washing with water, dehydration, and purification to obtain a transesterified oil. This transesterified oil was designated as fat 1 and had a PPP content of 16.7% by weight and PPO + POP of 26.3% by weight. The saturated fatty acid having 22 or more carbon atoms was 1.4% by weight.

<Adjustment of oil 2>
A non-selective transesterification reaction was performed on palm stearin (iodine value 31) using sodium methylate as a catalyst under the same conditions as for the preparation of oil 1 and then washed with water and dehydrated. This oil and fat was fractionated into a liquid fraction (yield 55.7%, iodine value 47.5) and a crystal fraction (yield 44.3%, iodine value 10.8) by solvent fractionation. Further, this liquid fraction was fractionated into a liquid fraction (yield 19.4%, iodine value 60.4) and a crystalline fraction (yield 36.3%, iodine value 38.8) by solvent fractionation. . This liquid fraction was designated as fat 2 and had a PPP content of 1.6% by weight and a PPO + POP content of 56.0% by weight.

<Adjustment of oil 3>
Palm double olein (iodine value 67) was subjected to a non-selective transesterification reaction using sodium methylate as a catalyst under the same conditions as for the preparation of oil 1 and then washed with water, dehydrated and purified. This transesterified oil was designated as fat 3 and had a PPP content of 3.0% by weight and a PPO + POP content of 14.3% by weight.

<Adjustment of oil 4>
Palm oil (iodine value 52) was designated as fat 4. The PPP content was 4.9% by weight, and the PPO + POP content was 26.9% by weight.

<Adjustment of oil 5>
After mixing 60 parts of palm stearin (iodine number 31) and 40 parts of palm oil (iodine number 52), using sodium methylate as a catalyst, a non-selective transesterification reaction was performed under the same conditions as for the preparation of fat 1 and then washing with water. , Dehydrated and purified to obtain a transesterified oil. This transesterified oil was designated as fat 5 and had a PPP content of 16.7% by weight and PPO + POP of 28.3% by weight.

<Adjustment of oil 6>
Palm stearin (iodine number 31) was subjected to a non-selective transesterification reaction using sodium methylate as a catalyst under the same conditions as for the preparation of oil 1 and then washed with water, dehydrated and purified. This transesterified oil was designated as fat 6 and had a PPP content of 24.5% by weight and a PPO + POP content of 29.5% by weight.

<Adjustment of oil 7>
60 parts of palm stearin (iodine number 31), 31 parts of palm oil (iodine number 52) and 9 parts of high erucin rapeseed extremely hardened oil are mixed, and a non-selective ester is prepared under the same conditions as the preparation of fat 1 using sodium methylate as a catalyst. After carrying out the exchange reaction, it was washed with water, dehydrated and purified. This transesterified oil was designated as fat 7 and had a PPP content of 13.6% by weight and a PPO + POP of 21.8% by weight. The saturated fatty acid having 22 or more carbon atoms was 4.3% by weight.

<Adjustment of oil 8>
Fat and oil 8 was an extremely hardened coconut oil having an iodine value of 0.7 and an rising melting point of 33 degrees. The PPP content and the PPO + POP content were less than 1% by weight.

<Examples 1-6 and Comparative Examples 1-7>
Oils and fats 1, 2, 3, 4, 5, 6, 7, and 8 and soybean oil blended in the ratios shown in Table 1 were used as the oil phase, and the oil phase: water phase was adjusted at 70:30. As the emulsifier, stearic acid monoglyceride and lecithin were added in an amount of 0.3% by weight to the fat spread. The aqueous phase was adjusted to 1.0% by weight of purified salt, 3.0% by weight of skim milk powder, and 26% by weight of water based on the fat spread. The lower part of Table 1 shows the PPP content, the PPO + POP content, the fatty acid content having 22 or more carbon atoms, the PPO + POP / PPP ratio, and the PPO / POP ratio. Further, Table 2 shows the results of workability, hardness, and time-dependent change in storage (bleed-out resistance, graining, sensory evaluation) during fat spread production.

With respect to workability at the time of manufacture, it was evaluated whether the fat spread had a hardness that could be easily filled into a container.
Judgment result: ◎ Appropriate hardness and very good (solidifies within 5 minutes at room temperature after filling) ○ Good (solidifies within 10 minutes at room temperature after filling) x soft and poor (after filling, at room temperature) Does not solidify after 15 minutes)
* Hardening means that the margarine does not flow even if the container is tilted. The hardness of the fat spread after one month at 5 ° C is measured with a rheometer (Fudo Kogyo Co., Ltd., plunger: 10 mmφ). It was measured.
Judgment result: ◎ Appropriate hardness and very good (400 to 800 g) ○ Good (200 to 400 g) × Soft and poor (200 g or less)
For the resistance to exudation, fat spread was set at 30 ° C., and exudation of liquid oil after 4 hours was evaluated.
Judgment result: ◎ Good without bleeding ○ Slightly oozing but good × Bleeding and poor grading was evaluated at 5 ° C storage.
Judgment result: ◎ Very good with no occurrence in 6 months ○ Occurrence after 3 months Good x 1 month after occurrence Sensory evaluation means that when fat spread is included in the mouth, it has good crispness and taste (salty, milky ) Was felt.
Judgment result: ◎ very good taste ○ good taste × no taste * 1 Soapy odor is generated

Similar results could be obtained for household margarine, confectionery margarine, confectionery shortening, bread maker margarine, bread maker shortening, and confectionery bakery filling.

As described above, by using the plastic fat composition according to the present invention, it is possible to produce a plastic fat food having good workability at the time of production, hardness and quality in storage. Moreover, by using the plastic fat composition according to the present invention, it is possible to produce a plastic fat food with good quality in which the trans isomer content of a general plastic fat composition is reduced.

Claims (4)

A plastic fat composition having a PPP content of 4 to 18% by weight, PPO + POP of 15 to 55% by weight, PPO / POP> 1, and (PPO + POP) / PPP> 1.8.
(PPO: 1,2 palmitoyl-3 oleylglycerol, POP: 1,3 palmitoyl-2 oleylglycerol) 2. The plastic fat composition according to claim 1, wherein the PPP content is 5 to 15% by weight, PPO + POP is 25 to 50% by weight and PPO / POP ≧ 2. The plastic fat composition according to claim 1 or 2, comprising 0.2 to 2% by weight of a fatty acid having 22 or more carbon atoms. The manufacturing method of the plastic fat food formed by mix | blending liquid oil with the plastic fat composition of Claim 1.