JP2008092833A - Method for producing plastic oil-and-fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a plastic oil-and-fat composition causing no granulation nor roughness, and having homogeneous tissues and favorable plasticity and spreading property. <P>SOLUTION: The method for producing a plastic oil-and-fat composition comprises using a continuation-type cooling/kneading device having a scraping-off-type tube cooling device [a unit (A)] and a kneading device [a unit B], wherein an average cooling ratio of the oil and fat composition when making a unit (A)1 which is a first unit in the unit (A) pass through, is ≥5°C/s. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a plastic fat composition, and a plastic fat composition produced by the production method. More specifically, the present invention relates to a fat composition at a specific average cooling rate using a continuous cooling kneader. The present invention relates to a method for producing a plastic oil / fat composition by cooling, and a plastic oil / fat composition obtained by the method, having good plasticity and spreadability and suitable for kneading.

  In general, a method for producing a plastic fat composition such as margarine, shortening, etc., cools the melted fat composition to crystallize it, and further kneads it into a product. The apparatus that cools, crystallizes, and further kneads is composed of a scraping tube cooler (A unit) such as a perfector, combinator, botter, and chemtater that cools, and a B unit that kneads. And a continuous cooling and kneading device. The A unit is important in determining the quality of the fat and oil composition such as the size and amount of the fat and oil crystals. Up to now, in addition to structural improvements such as clearance change and variable axis type development, structural improvements such as connecting a plurality of A units in series have been attempted.

  On the other hand, the quality of the plastic fat composition greatly depends on the raw fat and oil. In particular, when fats and oils with a low crystallization rate such as fats and oils made from palm oil are used as raw materials, the fat and oil crystals become coarser over time during storage of plastic oil and fat compositions such as margarine and shortening, so that It is known to generate These occurrences significantly reduce the commercial value of the oil and fat composition such as plasticity and spreadability.

  For example, in Patent Document 1, after heating and dissolving a fat or water-in-oil emulsion (hereinafter referred to as fats and oils), the inlet temperature is set in the scraper tube cooler (A1 unit) such as a botator and a combinator. The melting point of the fats and oils is +5 to -15 ° C, and the temperature is controlled to a temperature higher than the cloud point to cool to an average cooling rate of 15 ° C / min or higher. Is controlled by controlling the outlet temperature of the A1 unit to ± 5 ° C., and a method for producing an oil and fat composition is disclosed. The production method described in Patent Document 1 does not require any tempering operation that has been necessary in the past and can provide an oil composition having a high aeration property. There has been a problem in that the oil and fat composition is daily fuzzy and rough.

  Patent Document 2 discloses a method for producing a water-in-oil emulsified fat composition for confectionery obtained by heating and dissolving a water-in-oil emulsion and then cooling and kneading with a scraping-type continuous cooling kneader. The method for producing a water-in-oil type emulsified oil / fat composition for confectionery characterized in that the average cooling rate in the step of cooling with a scraping-type continuous cooling kneader is 5 ° C / min to 20 ° C / min Is disclosed. According to the production method described in Patent Document 2, an oil and fat composition for obtaining a baked confectionery having a light texture can be provided. However, in this production method as well, since the cooling is slow, the oil and fat composition is increased over time. There was a problem that bumps and roughness were generated in the object.

Japanese Unexamined Patent Publication No. 63-133842 JP 2001-346514 A

  Accordingly, it is an object of the present invention to provide a plastic fat composition having a uniform structure and good plasticity and spreadability without causing irregularities or roughness over time.

  As a result of various studies to achieve the above object, the present inventors have found that the above object can be achieved by using a continuous cooling kneader and producing it by a specific production method.

This invention was made | formed based on the said knowledge, The manufacturing method of a plastic fat composition using the continuous cooling kneading apparatus which has a scraping type tube cooler (A unit) and a kneading apparatus (B unit) And providing a method for producing a plastic fat composition, wherein the average cooling rate of the fat composition when passing through the A1 unit, which is the first unit of the A unit, is 5 ° C / second or more. It is.
Moreover, this invention provides the plastic fat composition manufactured by the said manufacturing method.

  According to the present invention, it is possible to obtain a plastic oil / fat composition that is free of irregularities and roughness, has a uniform structure, and has good plasticity and spreadability.

The manufacturing method of the plastic fat composition of this invention is explained in full detail below.
First, if necessary, other components are added to the oil to make an oil phase. If necessary, add other ingredients to the water to make the water phase. The oil phase is heated and dissolved, and if necessary, an aqueous phase is added and mixed to obtain an oil and fat composition. And it is desirable to sterilize this oil-fat composition. The sterilization method may be a batch method in a tank, or a continuous method using a plate heat exchanger or a scraping heat exchanger. The sterilization temperature is preferably 70 to 95 ° C, more preferably 75 to 95 ° C, and most preferably 80 to 95 ° C. Thereafter, if necessary, preliminary cooling is performed to such an extent that fat crystals do not precipitate. The pre-cooling temperature is preferably 35 to 60 ° C, more preferably 40 to 60 ° C, and most preferably 45 to 60 ° C.

Next, the oil-and-fat composition is cooled and crystallized using a continuous cooling kneader.
The continuous cooling kneading device used in the production method of the present invention comprises a scraping tube cooler (A unit) and a kneading device (B unit) for cooling the oil and fat composition. Examples of the A unit include a botator, a combinator, a perfector, and a chemator. A pin machine etc. are mentioned as B unit.

  A plurality of the above-mentioned A units can be arranged in series, and are called A1 unit, A2 unit, A3 unit,... Ax unit in order of passing the oil and fat composition. Moreover, although there is no restriction | limiting in the number when arrange | positioning A unit in series, Preferably it is 4 or more A units, More preferably, 4-8 A units are arrange | positioned.

In the production method of the present invention, the temperature of the oil / fat composition at the A1 unit inlet is preferably not less than the cloud point of the oil phase of the oil / fat composition. If the temperature of the oil composition at the inlet of the A1 unit is lower than the cloud point of the oil phase of the oil composition, coarse crystals of the oil are liable to precipitate because the rapid cooling process in the A1 unit is difficult.
In the production method of the present invention, the average cooling rate when passing through the A1 unit is 5 ° C./second or more, preferably 5 to 60 ° C./second, more preferably 5 to 50 ° C./second, most preferably 5 to 5 ° C./second. 40 ° C./second. If the average cooling rate when passing through the A unit is lower than 5 ° C./second, the fat and oil crystals are likely to grow into coarse crystals, so that the texture of the final product becomes coarse and the plasticity and spreadability are lost. The average cooling rate is a value calculated by (A1 unit inlet temperature−A1 unit outlet temperature) / A1 unit residence time.
The clearance of the A1 unit is preferably 2 mm or less, more preferably 1 to 2 mm, and most preferably 1.5 to 2 mm. When the clearance is wider than 2 mm, the effect of rapid cooling tends to be reduced, and therefore the oil crystal grows into a coarse crystal.

In the production method of the present invention, the average cooling rate when the A2 unit is passed is preferably 0 ° C./second or more, more preferably 0 to 50 ° C./second, still more preferably 0 to 40 ° C./second, most preferably. Is 0 to 30 ° C./second. The average cooling rate is a value calculated by (A2 unit inlet temperature−A2 unit outlet temperature) / A2 unit residence time.
The clearance of the A2 unit is preferably 2 mm or less, more preferably 1 to 2 mm, and most preferably 1.5 to 2 mm. When the clearance is wider than 2 mm, the effect of rapid cooling tends to be reduced, and therefore the oil crystal grows into a coarse crystal.

  The passage time of the A1 unit and the A2 unit and the outlet temperature of each unit are such that the SFC of the oil phase of the oil composition at the outlet of the A2 unit is preferably 10% of the SFC at 10 ° C. of the oil phase of the oil composition. As mentioned above, it is preferable to set so as to correspond to 20 to 100%, and most preferably 30 to 100%. If the SFC of the oil phase of the oil composition at the outlet of the A2 unit is less than 10% of the SFC at 10 ° C. of the oil phase of the oil composition, coarse crystals of the oil are likely to precipitate. It tends to cause zara.

The SFC measurement at 10 ° C. of the oil phase of the oil composition is performed under the following conditions. First, tempering is performed in the order of 60 ° C., 0 ° C., 25 ° C., and 0 ° C. for the oil phase of the target oil and fat composition. The holding time at each temperature is 30 minutes. After the tempering operation, SFC is further measured when held at 10 ° C. for 30 minutes. The measurement method is performed by pulse NMR (direct method).
The SFC of the oil phase of the oil composition at the outlet of the A2 unit is obtained by measuring the SFC of the oil composition by pulse NMR (direct method) and then converting it to the amount of the oil phase.
In addition, said pulse NMR (direct method) shall be performed according to the method as described in cd16b-93 of AOCS official method.

  In the A unit subsequent to the A2 unit, the A unit after the A3 unit promotes the growth of fat crystals in the fat composition. In the A unit after the A3 unit, the temperature of the oil / fat composition is preferably maintained at the outlet temperature of the A2 unit. This “maintain at the A2 unit outlet temperature” varies depending on the heat of crystallization generated when the oil composition is crystallized, but is preferably about ± 10 ° C. of the product temperature of the oil composition at the A2 unit outlet. Within the range, more preferably within ± 5 ° C.

  In addition, after the A3 unit, since the oil composition contains a large number of fine oil and fat crystals by passing through the A1 and A2 units, the fat and oil crystals are hardly coarsened. Therefore, the clearance of the A unit after the A3 unit is not particularly limited.

Next, in the B unit, the cooled oil / fat composition is kneaded to obtain the target plastic oil / fat composition.
Since the B unit has a large internal volume and a long residence time, it is known that the B unit has an effect of alleviating the supercooled state. Therefore, the SFC of the oil phase of the oil composition at the outlet of the B unit (that is, the plastic oil composition) is adjusted to be equal to or less than the SFC of the oil phase of the oil composition at the inlet of the B unit, that is, within the B unit. It is preferable to adjust so that the SFC of the oil phase of the oil and fat composition does not increase.
If the SFC of the oil phase of the fat composition at the outlet of the B unit exceeds the SFC of the oil phase of the fat composition at the inlet of the B unit, the fat crystals are likely to be coarsened in the B unit. Prone to rough and rough.
In addition, SFC of the oil phase of the fat composition at the inlet and outlet of the above B unit is obtained by measuring the SFC of the fat composition by pulse NMR (direct method) and then converting it to the oil phase amount. . The pulse NMR (direct method) is performed according to the method described in cd16b-93 of the AOCS official method.

In the production method of the present invention, nitrogen or air may or may not be included in any of the production steps when producing the plastic fat composition.
Moreover, the obtained plastic fat composition can be packaged and aged.

Below, the plastic fat composition of this invention manufactured by the manufacturing method of the plastic fat composition of this invention is further demonstrated.
Fats and oils are used in the plastic fat composition produced by the production method of the present invention. Examples of the fats and oils that can be used in the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, and caboch. 1 selected from oil, sesame oil, evening primrose oil, cocoa butter, shea fat, monkey fat, beef tallow, milk fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and hydrogenation, fractionation and transesterification Or the processed fats and oils which performed the 2 or more process are mentioned. In this invention, 1 type, or 2 or more types chosen from these can be used.

  The production method of the present invention is particularly effective when fats and oils having a slow crystallization rate are used. Examples of the fats and oils having a low crystallization rate include palm oils and fats such as palm oil, palm olein, palm stearin, palm super olein, and palm middle melting point, and oils and fats obtained by hydrogenating these palm oils and fats.

  In the plastic fat composition of the present invention, the content of the fat is not particularly limited, but is preferably 60 to 100% by mass, more preferably 70 to 100% by mass, and most preferably 80 to 100% by mass. When content of the said fats and oils in a plastic fat composition is less than 60 mass%, emulsification stability will fall easily.

The plastic fat composition of the present invention may contain other components as necessary.
Examples of other components include water, emulsifiers, thickening stabilizers, salty agents such as sodium chloride and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, and sweeteners such as sugars and sugar alcohols, stevia and aspartame. , Β-carotene, caramel, colorants such as red bean pigment, antioxidants such as tocopherol, tea extract, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, dairy products, seasonings , PH adjusters, food preservatives, shelf life improvers, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats, seafood, etc. It is done.

  Although content of said water does not have a restriction | limiting in particular, In the plastic fat composition of this invention, Preferably it is 0-40 mass%, More preferably, it is 0-30 mass%, Most preferably, it is 0-20 mass%. . If the content of water in the plastic fat composition is more than 40% by mass, the emulsion stability tends to be lowered. In addition, the water here includes not only water such as tap water and natural water but also water such as milk and liquid sugar.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin tartaric acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sorbitan fatty acid ester, Sugar fatty acid ester, sucrose acetate isobutyric acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan monoglyceride, etc. Synthetic emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysine Lecithin, enzyme-treated egg yolk, saponin, plant sterols, natural emulsifiers such milk fat globule membrane. In this invention, 1 type, or 2 or more types chosen from these can be used.
Although there is no restriction | limiting in particular in content of said emulsifier, Preferably it is 0-15 mass% in the plastic oil-fat composition of this invention, More preferably, it is 0-10 mass%, Most preferably, it is 0-5 mass%. . In addition, in the plastic fat composition of this invention, if the said emulsifier is not required, it is not necessary to use an emulsifier.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like, and one or more selected from these can be used.
Although there is no restriction | limiting in particular in content of the said thickening stabilizer, Preferably it is 0-10 mass% in the plastic oil-fat composition of this invention, More preferably, it is 0-5 mass%. In addition, in the plastic fat composition of this invention, if the said thickening stabilizer is not required, it is not necessary to use a thickening stabilizer.

  The plastic fat composition of the present invention may be either a margarine type or a shortening type. When an emulsion is used, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. Absent.

  The plastic fat composition produced by the production method of the present invention is used for bakery products such as bread, confectionery bread, Danish pastry, pie, shoe, donut, cake, cookies, hard biscuits, waffles, scones, etc. It can be used for folding, sand filling, spray coating, and frying. Furthermore, it can also be used for cooking and side dishes for curry roux, batter, sauce, fry and the like. In these uses, the usage-amount of the plastic fat composition manufactured by the manufacturing method of this invention changes with use uses, and is not specifically limited.

  EXAMPLES The present invention will be described in more detail with reference to examples and comparative examples below, but the present invention is not limited to these examples.

[Example 1]
Hardened palm oil (melting point 36 ° C.) 35.4 mass%, palm oil 15.8 mass% and rapeseed oil 27.7 mass% are heated and dissolved at 60 ° C., then lecithin 0.1 mass%, water 17 mass%, degreased Powdered milk 3% by mass and flavor 1% by mass were added and stirred to prepare a water-in-oil type emulsified oil / fat composition 1. Next, the water-in-oil type emulsified oil / fat composition 1 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 1 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
Moreover, the temperature of the water-in-oil emulsified oil / fat composition 1 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing the A1 unit is 29.1 ° C./second, and the average cooling rate when passing the A2 unit Of the oil phase of the water-in-oil emulsified oil / fat composition 1 at the outlet of the A2 unit was 10%, and the outlet temperature of the A2 unit was 18.5 ° C. Moreover, water-in-oil type emulsified oil-fat composition 1 was hold | maintained at 14-20 degreeC after A3 unit.
The SFC of the oil phase of the water-in-oil emulsified fat composition 1 at the B unit inlet was 20%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 1 at the B unit outlet was 19.1%. .
The cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 1 is 19 ° C., the SFC at 10 ° C. is 33.1%, and the oil phase of the water-in-oil emulsified oil / fat composition 1 at the A2 unit outlet. Of the SFC at 10 ° C. of the oil phase of the water-in-oil emulsified oil / fat composition 1 was 30.2%.

  The water-in-oil emulsified oil / fat composition 1 after being cooled and crystallized by the continuous cooling and kneading device has plasticity and has a uniform state without generating irregularities or roughness over time. It had good plasticity and spreadability, and was the most suitable as a margarine for kneading.

[Example 2]
Hardened palm oil (melting point 36 ° C) 14.2% by weight, palm oil% 17.0% by weight, hardened soybean oil 13.7% by weight, milk fat 7.8% by weight and rapeseed oil 28.4% by weight to 60 ° C After heating and dissolving, lecithin 0.2% by mass, water 16.1% by mass, dairy product 1.1% by mass, salt 1% by mass and fragrance 0.5% by mass were added and stirred, and water-in-oil emulsification Oil composition 2 was prepared. Next, the water-in-oil emulsified oil / fat composition 2 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 2 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 2 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing through the A1 unit is 29 ° C./second, and the average cooling rate when passing through the A2 unit is 5 The SFC of the oil phase of the water-in-oil emulsified oil / fat composition 2 at the outlet of the A2 unit was 17.6%, and the outlet temperature of the A2 unit was 11 ° C. Moreover, the water-in-oil type emulsified oil-fat composition 2 was hold | maintained at 8-15 degreeC after A3 unit.
The SFC of the oil phase of the water-in-oil emulsified fat composition 2 at the inlet of the B unit is 24.2%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 2 at the outlet of the B unit is 14.4%. there were.
In addition, the cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 2 has an SFC of 33.2% at 20 ° C. and 10 ° C., and the oil phase of the water-in-oil emulsified oil / fat composition 2 at the A2 unit outlet. The SFC was 53% of the SFC of the oil phase of the water-in-oil emulsified oil / fat composition 2 at 10 ° C.

  The water-in-oil type emulsified oil / fat composition 2 after being cooled and crystallized by the continuous cooling and kneading device has plasticity and has a uniform state without generation of irregularities or roughness over time. It had good plasticity and spreadability, and was the most suitable as a margarine for kneading.

Example 3
Palm transesterified oil 32.4 mass%, palm oil 32.4 mass%, and rapeseed oil 16.2 mass% were heated and dissolved at 60 ° C, and then lecithin 0.2 mass%, water 16.1 mass%, and dairy product 1. 0.1% by mass, 1% by mass of sodium chloride and 0.5% by mass of fragrance were added and stirred to prepare a water-in-oil emulsified oil / fat composition 3. Next, the water-in-oil emulsified oil / fat composition 3 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 3 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
Moreover, the temperature of the water-in-oil emulsified oil / fat composition 3 at the inlet of the A1 unit is 45 ° C., the average cooling rate when the A1 unit is passed is 5.5 ° C./second, and the average cooling rate when the A2 unit is passed Of the oil phase of the water-in-oil emulsified oil / fat composition 3 at the outlet of the A2 unit was 10.8%, and the outlet temperature of the A2 unit was 14.5 ° C. Moreover, water-in-oil type emulsified oil-fat composition 3 was hold | maintained at 10-18 degreeC after A3 unit.
The SFC of the oil phase of the water-in-oil emulsified oil composition 3 at the B unit inlet is 17.8%, and the SFC of the oil phase of the water-in-oil emulsified oil composition 3 at the B unit outlet is 15.4%. there were.
The cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 3 is 31.8% at 22 ° C. and 10 ° C., and the oil phase of the water-in-oil emulsified oil / fat composition 3 at the outlet of the A2 unit. The SFC of the oil-in-water emulsified oil / fat composition 3 was 34% of the SFC at 10 ° C.

  The water-in-oil type emulsified oil / fat composition 3 after being cooled and crystallized by the continuous cooling and kneading device has plasticity and has a uniform state without generation of irregularities or roughness over time. It had good plasticity and spreadability, and was the most suitable as a margarine for kneading.

Example 4
Palm transesterified oil 32.4 mass%, palm oil 32.4 mass%, and rapeseed oil 16.2 mass% were heated and dissolved at 60 ° C, and then lecithin 0.2 mass%, water 16.1 mass%, and dairy product 1. 0.1% by mass, 1% by mass of sodium chloride and 0.5% by mass of fragrance were added and stirred to prepare a water-in-oil type emulsified oil / fat composition 4. Next, the water-in-oil emulsified oil / fat composition 4 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil type emulsified oil / fat composition 4 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 4 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing through the A1 unit is 29 ° C./second, and the average cooling rate when passing through the A2 unit is 10 The SFC of the oil phase of the water-in-oil emulsified oil / fat composition 4 at the outlet of the A2 unit was 12.7%, and the outlet temperature of the A2 unit was 6 ° C. Moreover, the water-in-oil type emulsified oil-fat composition 4 was hold | maintained at 5-15 degreeC after A3 unit.
The SFC of the oil phase of the water-in-oil emulsified fat composition 4 at the B unit inlet is 20.5%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 4 at the B unit outlet is 20.3%. there were.
The cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 4 is 31.8% at 22 ° C. and 10 ° C., and the oil phase of the water-in-oil emulsified oil / fat composition 4 at the outlet of the A2 unit. The SFC of the oil-in-water emulsified oil / fat composition 4 was 39.9% of the SFC at 10 ° C.

  The water-in-oil type emulsified oil / fat composition 4 after being cooled and crystallized by the continuous cooling and kneading device has plasticity and is in a uniform state without generating irregularities or roughness over time. It had good plasticity and spreadability, and was the most suitable as a margarine for kneading.

Example 5
Palm transesterified oil 32.4 mass%, palm oil 32.4 mass%, and rapeseed oil 16.2 mass% were heated and dissolved at 60 ° C, and then lecithin 0.2 mass%, water 16.1 mass%, and dairy product 1. 0.1% by mass, 1% by mass of sodium chloride and 0.5% by mass of fragrance were added and stirred to prepare water-in-oil type emulsified oil / fat composition 5. Next, the water-in-oil emulsified oil / fat composition 5 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 5 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 5 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing through the A1 unit is 24.3 ° C./second, and the average cooling rate when passing through the A2 unit Of the oil phase of the water-in-oil emulsified oil / fat composition 5 at the outlet of the A2 unit was 11.1%, and the outlet temperature of the A2 unit was 15.7 ° C. Moreover, the water-in-oil type emulsified oil-fat composition 5 was hold | maintained at 12-19 degreeC after A3 unit.
The SFC of the oil phase of the water-in-oil emulsified fat composition 5 at the inlet of the B unit is 21.2%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 5 at the outlet of the B unit is 18.4%. there were.
The cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 5 is 31.8% at 22 ° C. and 10 ° C., and the oil phase of the water-in-oil emulsified oil / fat composition 5 at the outlet of the A2 unit. The SFC of the oil-in-water emulsified oil / fat composition 5 was 34.9% of the SFC at 10 ° C.

  The water-in-oil emulsified oil / fat composition 5 after being cooled and crystallized by the continuous cooling and kneading device has plasticity and has a uniform state without causing irregularities or roughness over time. It had good plasticity and spreadability, and was the most suitable as a margarine for kneading.

Example 6
Palm transesterified oil 32.4 mass%, palm oil 32.4 mass%, and rapeseed oil 16.2 mass% were heated and dissolved at 60 ° C, and then lecithin 0.2 mass%, water 16.1 mass%, and dairy product 1. 0.1% by mass, 1.0% by mass of sodium chloride and 0.5% by mass of fragrance were added and stirred to prepare a water-in-oil type emulsified oil / fat composition 6. Next, the water-in-oil emulsified oil / fat composition 6 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 6 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 6 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing through the A1 unit is 35.6 ° C./second, and the average cooling rate when passing through the A2 unit Of the oil phase of the water-in-oil emulsified oil / fat composition 6 at the outlet of the A2 unit was 14.3%, and the outlet temperature of the A2 unit was 8.9 ° C. Moreover, after A3 unit, the water-in-oil type emulsified oil-fat composition was hold | maintained at 7-14 degreeC.
The SFC of the oil phase of the water-in-oil emulsified oil composition 6 at the B unit inlet is 27.3%, and the SFC of the oil phase of the water-in-oil emulsified oil composition 6 at the B unit outlet is 20.8%. there were.
In addition, the cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 6 is 31.8% at 22 ° C. and 10 ° C., and the oil phase of the water-in-oil emulsified oil / fat composition 6 at the outlet of the A2 unit. The SFC was 45% of the SFC of the oil phase of the water-in-oil emulsified oil / fat composition 6 at 10 ° C.

  The water-in-oil emulsified oil / fat composition 6 after cooling and crystallization by the continuous cooling and kneading apparatus has plasticity and is in a uniform state without generating irregularities or roughness over time. It had good plasticity and spreadability, and was the most suitable as a margarine for kneading.

[Comparative Example 1]
Hardened palm oil (melting point 36 ° C.) 35.4 mass%, palm oil 15.8 mass% and rapeseed oil 27.7 mass% are heated and dissolved at 60 ° C., then lecithin 0.1 mass%, water 17 mass%, degreased 3 mass% of milk powder and 1 mass% of fragrance | flavor were added and stirred, and the water-in-oil type emulsified oil-fat composition 7 was prepared. Next, the water-in-oil emulsified oil / fat composition 7 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 7 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 7 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing the A1 unit is 3 ° C./second, and the average cooling rate when passing the A2 unit is 10 The SFC of the oil phase of the water-in-oil emulsified oil / fat composition 7 at the outlet of the A2 unit was 2.1%, and the outlet temperature of the A2 unit was 33.7 ° C. Moreover, after A3 unit, the water-in-oil type emulsified oil-fat composition 7 was hold | maintained at 12-18 degreeC.
The SFC of the oil phase of the water-in-oil emulsified fat composition 7 at the B unit inlet was 20.0%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 7 at the B unit outlet was 19%. .
The cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 7 is 19 ° C., SFC at 10 ° C. is 33.1%, and the oil phase of the water-in-oil emulsified oil / fat composition 7 at the outlet of the A2 unit. The SFC was 6.3% of the SFC of the oil phase of the water-in-oil emulsified fat composition 7 at 10 ° C.

  The water-in-oil emulsified oil / fat composition 7 after cooling and crystallization by the above-described continuous cooling and kneading device is dotted with granular oily and fat crystals immediately after production, in a non-uniform state, plasticity, spread The sex was also poor.

[Comparative Example 2]
Hardened palm oil (melting point 36 ° C.) 35.4 mass%, palm oil 15.8 mass% and rapeseed oil 27.7 mass% are heated and dissolved at 60 ° C., then lecithin 0.1 mass%, water 17 mass%, degreased 3 mass% of milk powder and 1 mass% of fragrance | flavor were added and stirred, and the water-in-oil type emulsified oil-fat composition 8 was prepared. Next, the water-in-oil type emulsified oil / fat composition 8 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 8 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 8 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing the A1 unit is 2 ° C./second, and the average cooling rate when passing the A2 unit is 10 The SFC of the oil phase of the water-in-oil emulsified oil / fat composition 8 at the outlet of the A2 unit was 0.5%, and the outlet temperature of the A2 unit was 37.8 ° C. Moreover, after A3 unit, the water-in-oil type emulsified oil-fat composition 8 was hold | maintained at 17-23 degreeC.
The SFC of the oil phase of the water-in-oil emulsified fat composition 8 at the B unit inlet is 14.9%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 8 at the B unit outlet is 19.5%. there were.
The cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 8 was 19 ° C., SFC at 10 ° C. was 33.1%, and the oil phase of the water-in-oil emulsified oil / fat composition 8 at the outlet of the A2 unit. The SFC was 1.5% of the SFC of the oil phase of the water-in-oil emulsified fat composition 8 at 10 ° C.

  The water-in-oil type emulsified oil / fat composition 8 after cooling and crystallization by the continuous cooling and kneading device is dotted with granular oily and fat crystals immediately after production, and is in a non-uniform state, plasticity, spread The sex was also poor.

[Comparative Example 3]
Palm transesterified oil 32.4 mass%, palm oil 32.4 mass%, and rapeseed oil 16.2 mass% were heated and dissolved at 60 ° C, and then lecithin 0.2 mass%, water 16.1 mass%, and dairy product 1. 0.1% by mass, 1% by mass of sodium chloride and 0.5% by mass of fragrance were added and stirred to prepare a water-in-oil emulsified oil / fat composition 9. Next, the water-in-oil emulsified oil / fat composition 9 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 9 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 9 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing the A1 unit is 1 ° C./second, and the average cooling rate when passing the A2 unit is 30 The SFC of the oil phase of the water-in-oil emulsified oil / fat composition 9 at the outlet of the A2 unit was 1%, and the A2 unit outlet temperature was 26.4 ° C. Moreover, after A3 unit, the water-in-oil type emulsified oil-fat composition 9 was hold | maintained at 17-23 degreeC.
The SFC of the oil phase of the water-in-oil emulsified fat composition 9 at the inlet of the B unit is 15.2%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 9 at the outlet of the B unit is 18.4%. there were.
In addition, the cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 9 is 31.8% at 22 ° C. and 10 ° C., and the oil phase of the water-in-oil emulsified oil / fat composition 9 at the outlet of the A2 unit. The SFC was 3.1% of the SFC of the oil phase of the water-in-oil emulsified oil / fat composition 9 at 10 ° C.

  The water-in-oil type emulsified oil / fat composition 9 after being cooled and crystallized by the continuous cooling and kneading device is dotted with granular oily and fat crystals immediately after production, is in a non-uniform state, plastic, spread The sex was also poor.

[Comparative Example 4]
Palm transesterified oil 32.4 mass%, palm oil 32.4 mass%, and rapeseed oil 16.2 mass% were heated and dissolved at 60 ° C, and then lecithin 0.2 mass%, water 16.1 mass%, and dairy product 1. 0.1% by mass, 1% by mass of sodium chloride and 0.5% by mass of fragrance were added and stirred to prepare a water-in-oil emulsified oil / fat composition 10. Next, the water-in-oil emulsified oil / fat composition 10 was sterilized at 90 ° C. using a scraping-type heat sterilizer, and then precooled to 45 ° C.

  Next, the water-in-oil emulsified oil / fat composition 10 was cooled and crystallized using a continuous cooling and kneading apparatus in which a combinator having six A units and a pin machine as a B unit were arranged.

The clearances of the A1 to A6 units were 2 mm, 2 mm, 5 mm, 5 mm, 10 mm, and 15 mm in order from the A1 unit.
The temperature of the water-in-oil emulsified oil / fat composition 10 at the inlet of the A1 unit is 45 ° C., the average cooling rate when passing through the A1 unit is 1.5 ° C./second, and the average cooling rate when passing through the A2 unit Of the oil phase of the water-in-oil emulsified oil / fat composition 10 at the outlet of the A2 unit was 1.4%, and the outlet temperature of the A2 unit was 33.5 ° C. Moreover, after A3 unit, the water-in-oil type emulsified oil-fat composition 10 was hold | maintained at 9-18 degreeC.
The SFC of the oil phase of the water-in-oil emulsified fat composition 10 at the B unit inlet is 26.8%, and the SFC of the oil phase of the water-in-oil emulsified fat composition 10 at the B unit outlet is 22.4%. there were.
The cloud point of the oil phase of this water-in-oil emulsified oil / fat composition 10 is 31.8% at 22 ° C. and 10 ° C., and the oil phase of the water-in-oil emulsified oil / fat composition 10 at the A2 unit outlet. Of the SFC at 10 ° C. of the oil phase of the water-in-oil emulsified oil / fat composition 10 was 4.4%.

  The water-in-oil emulsified oil / fat composition 10 after cooling and crystallization by the continuous cooling and kneading apparatus is dotted with granular oily and fat crystals immediately after production, is in a non-uniform state, plastic, spread The sex was also poor.

Claims (4)

  In the method for producing a plastic fat composition using a continuous cooling kneader having a scraping tube cooler (A unit) and a kneading device (B unit), the A1 unit is the first unit of the A unit. The manufacturing method of the plastic oil-fat composition characterized by making the average cooling rate of the oil-fat composition at the time of letting pass 5 or more degrees C / sec.   The plastic fat according to claim 1, wherein the solid fat content (SFC) of the oil phase of the fat composition at the outlet of the A2 unit following the A1 unit is 10% or more of the SFC at 10 ° C of the oil phase of the fat composition. A method for producing the composition.   The method for producing a plastic fat composition according to claim 1 or 2, wherein the SFC of the oil phase of the fat composition at the outlet of the B unit is equal to or less than the SFC of the oil phase of the fat composition at the inlet of the B unit.   The plastic fat composition manufactured by the manufacturing method of Claim 1.