JP2010111727A - Good-flavored, low trans acid, vegetable-oil or fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable oil or fat composition which has a trans acid content of 3 mass% or less and a moderate plasticity, is excellent in the time stability and temperature stability, and is excellent in the texture and flavor. <P>SOLUTION: This good-flavored, low trans acid vegetable oil or fat composition is a blend of the following components (A) and (B) in a weight ratio of 1:1-1.5; component (A): a vegetable-derived transesterified oil or fat including a 18C fatty acid as a constituent fatty acid of 70-90 mass% and a saturated fatty acid of 42-60 mass% and having an ascending melting point of 40-50°C; and component (B): a liquid-state vegetable oil or fat having an ascending melting point of 10°C or below. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a low-trans-acid vegetable oil composition that is composed of vegetable oils and has a good flavor and is a raw material for margarine, fat spread, or shortening.

  Recently, edible oils and fats products such as margarine, fat spread or shortening have a good taste, and products containing a lot of unsaturated fatty acids such as linoleic acid and linolenic acid tend to be preferred. In particular, vegetable oils and fats such as corn, soybean oil, safflower oil, olive oil and rapeseed oil are very popular and demand is increasing. However, since these vegetable fats and oils contain a large amount of unsaturated fatty acids, they are liquid at room temperature, and as such, they have a preferable hardness in the use temperature range required for edible fats and oils products such as margarine and fat spread. It is difficult to impart plasticity in a wide temperature range.

  Therefore, these liquid vegetable oils and fats are exclusively hydrogenated and used as a hardened oil having a melting point of 30 to 50 ° C. There are two types of hydrogenated fats and oils: extremely hardened fats and oils and partially hydrogenated fats and oils. Extremely hardened fats and oils are hydrogenated until almost no unsaturated fatty acids are present. They are solid fats with high hardness and high melting point, and have good melting characteristics required for edible fats and oils products such as margarine and fat spread. It is difficult to satisfy. On the other hand, partially hydrogenated fats and oils are hydrogenated from only a part of unsaturated fatty acids, are softer than extremely hardened fats and oils, have a low melting point, and easily adjust the hardness and melting point depending on the degree of hydrogenation. Therefore, it can give the necessary hardness, plasticity and filling viscosity required during production, and good mouth-melting to edible oil and fat products such as margarine and fat spread. .

  However, this partially hydrogenated fat contains about 10 to 50% by weight of trans fatty acids which are isomers in the constituent fatty acids. It has been suggested that this trans fatty acid promotes an increase in LDL cholesterol and neutral fat in blood and causes cardiovascular disease. In the United States, since January 1, 2006, foods, etc. have been required to display the content of trans acid, and it does not contain more than the amount of naturally occurring trans acid. In other words, natural fats and oils are only about 3% by weight in milk fat. Since no trans acid is contained, the trans acid content in the total fats and oils is desirably 3% by mass or less. For this reason, the usage-amount of the partially hydrogenated fats and oils in fats and oils products is restrict | limited.

  As a plastic oil composition such as margarine, fat spread, shortening, etc. that does not contain or reduce trans fatty acid, it is an oil containing 5% to 20% by weight of an extremely hardened oil of palm oil and fat. Bread milled fats and oils (Patent Document 1) having a POO content of 25% by weight or more and a POP content of 15% by weight or less, beef fat and / or beef fat fractionated fat, and a saturated fatty acid having 16 to 18 carbon atoms. A plastic oil composition (Patent Document 2) containing 5 to 90% by weight of an oil and fat obtained by transesterification of an oil and fat composition comprising 80% by weight or more of an oil and fat is further added to a predetermined natural oil and fat. 3 to 15% by weight of extremely hardened oil and 20% by weight or less of saturated fatty acid and 85 to 97% by weight of oil and fat which are liquid at 0 to 40 ° C. Plant oil or fat composition (Patent Document 3), or a liquid vegetable oil and fat 70 to 80% by mass, a melting point of 32 to 42 ° C., and containing 35% by mass or more of a saturated fatty acid having 12 carbon atoms. 5% to 20% by mass of a transesterified oil / fat derived from vegetable oils containing a saturated fatty acid having 12 to 10 carbon atoms and 5 to 25% saturated fatty acid having 18 carbon atoms at a melting point of 30 to 45 ° C., and a melting point It consists of 1 to 3% by mass of vegetable hardened fat and oil containing 48 to 70 ° C. of saturated fatty acid having 18 to 18 carbon atoms, and the mass ratio of saturated fatty acid having 12 to 18 carbon atoms. Has proposed a low trans acid vegetable oil composition (Patent Document 4) having a ratio of 1: 0.6 to 1.3.

However, these oil and fat compositions use high melting point palm oil and beef tallow, are prone to coarse crystallization, and the smoothness decreases due to changes in hardness and crystallinity after production, There was a problem that the texture was poor and the flavor was inferior. In addition, when palm-based fats and oils are stored at a low temperature, there is a problem that a unique and unfavorable flavor is produced, and this unpleasant flavor increases with time. Furthermore, the fats and oils which mix | blend liquid fats and oils with the extremely hardened oil of the cited reference 3 had problems, such as producing solid-liquid separation, such as liquid oil separating day by day.
JP 2004-121114 A JP 2006-160906 A JP 2006-325541 A JP 2007-215521 A

  An object of the present invention is to obtain a plant having an appropriate plasticity even when the total trans acid content is 3% by mass or less, having good daily stability and temperature stability, and excellent texture and flavor. It is in providing an oily fat composition.

  The present invention contains 70 to 90% by mass of fatty acids having 18 carbon atoms and 42 to 60% by mass of saturated fatty acids as constituent fatty acids, a plant-derived transesterified oil and fat having an ascending melting point of 40 to 50 ° C., and an ascending melting point of 10; A low-trans-acid vegetable oil composition having a good flavor and a liquid vegetable oil / fat at a temperature of not higher than ° C., preferably in a ratio of 1: 1 to 1.5, preferably the plant-derived transesterified oil / fat Is a transesterified oil of extremely hardened rice bran oil and rice bran oil, and the liquid vegetable oil is made of rice bran oil.

  The present invention also relates to margarine, fat spread, or shortening using the low trans acid vegetable oil composition as a raw material.

The vegetable oil composition of the present invention has a low trans fatty acid content, and uses vegetable oils other than palm oil, palm kernel oil, coconut oil, etc., and thus has excellent flavor and texture, and coarse crystals due to high melting point oils and fats. It can be used as a raw material for margarine, fat spread or shortening having excellent stability without causing solid-liquid separation such as separation of liquid oil over time.
In addition, when using extremely hardened koji oil and koji oil transesterified oil as vegetable-derived transesterified oil and fat, and using koji oil as liquid vegetable oil and fat, it contains oryzanol and tocopherol, which is a minor component of koji oil, It is also healthy and has a very good flavor.

  The present invention comprises a vegetable oil composition containing the following components A and B and having a trans acid content of 3% by mass or less.

(Component A)
This is a plant-derived transesterified oil containing 70 to 90% by mass of fatty acids having 18 carbon atoms and 42 to 60% by mass of saturated fatty acids as constituent fatty acids and having an ascending melting point of 40 to 50 ° C. Use of fats and oils having a fatty acid content of 18 carbon atoms in the constituent fatty acids of less than 70% by mass and more than 90% by mass results in poor texture and poor flavor.
In addition, when the saturated fatty acid content is less than 42% by mass, the texture and flavor are poor, and when it exceeds 60% by mass, it becomes too hard and the plasticity becomes poor.
Further, those having an elevated melting point of less than 40 ° C. have poor shape stability when left at room temperature, so-called temperature stability is poor, and those having an elevated melting point of more than 50 ° C. are too hard and poor in plasticity. This rising melting point is measured by the method defined in the standard oil analysis method (2.2.4.2).
Furthermore, when a saturated fatty acid having 12 or less carbon atoms is contained, the flavor is lowered and the temperature stability is deteriorated, so that a fatty acid substantially free of saturated fatty acids having 12 or less carbon atoms is preferable.

In the present invention, rice oil, safflower oil, corn oil, soybean oil, sesame oil, rapeseed oil, olive oil, peanut oil and the like are suitable as the vegetable oil having a fatty acid content of 70 to 90% by mass. Can be used. In the present invention, this kind of fat is first hydrogenated to prepare an extremely hardened fat and oil, and then this is transesterified with a vegetable fat and oil to have a saturated fatty acid content of 42 to 60% by mass and an increasing melting point. It is set as 40-50 degreeC transesterification fats and oils.
Hydrogenation is performed under conditions of a pressure of 1 to 20 kg / cm ² and a temperature of 100 to 250 ° C. until hydrogen is blown in the presence of a nickel catalyst until almost no unsaturated fatty acid is lost, that is, the iodine value is 5, more preferably 3 or less. It is good to do until it becomes.
The transesterification reaction is carried out by using extremely hardened oils and vegetable oils prepared by the above method, such as rice oil, safflower oil, corn oil, soybean oil, sesame oil, rapeseed oil, olive oil, peanut oil, etc. Random transesterification without regioselectivity in the usual manner using a metal catalyst such as sodium methylate and an enzyme catalyst such as lipase at a temperature of 65 to 85 ° C., mixed at a ratio of 45:55 (weight ratio) Perform the reaction. By making the ratio of extremely hardened oil and vegetable oil and fat react at 25:75 to 45:55, it is possible to obtain a transesterified oil and fat having a saturated fatty acid content of 42 to 60% by mass and an increasing melting point of 40 to 50 ° C. .

In the present invention, in order to obtain margarine, fat spread, shortening, etc. that have a better texture and flavor and are healthier, the above extremely hardened oil and fat is prepared with koji oil, It is particularly preferred to transesterify with rice bran oil.
In the present invention, a low trans acid vegetable oil with a trans acid content of 3% by mass or less can be obtained by using the transesterified oil of the extremely hardened oil as described above.

(B component)
Liquid vegetable oils and fats having an ascending melting point of 10 ° C. or lower are used. However, when those having an ascending melting point exceeding 10 ° C. are used, plasticity cannot be obtained in a wide temperature range when margarine, fat spread, shortening or the like is used.
As this liquid vegetable oil, rice oil, safflower oil, corn oil, soybean oil, sesame oil, rapeseed oil, olive oil, peanut oil, etc. can be suitably used, but it has a better texture and flavor and is healthy. In order to obtain excellent margarine, fat spread, shortening, etc., it is particularly preferable to use rice bran oil.

In the present invention, the A component and the B component are blended in a weight ratio of 1: 1 to 1.5. If the A component and the B component are out of the blending range, plasticity cannot be obtained. When margarine, fat spread, shortening or the like is used, desired temperature stability and hardness cannot be obtained.
In addition to the above A component and B component, the low trans acid vegetable oil composition of the present invention is generally used for other plastic oil products such as margarine, shortening, fat spread, etc. as necessary. Raw materials such as glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, phospholipid, soy lecithin and other emulsifiers, tocopherol, L-ascorbic acid palmitate, antioxidants such as tea extract, Colorants such as carotene, milk components such as skim milk powder, cream, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, starch syrup, sorbitol, erythritol, isomerized liquid sugar, sucrose-bound syrup, oligosaccharide , Sugars such as trehalose and hemicellulose, water, salt, acidulant, seasoning, flavor Emulsion stabilizers such as polymerized phosphoric acid salts, locust bean gum, carrageenan, alginic acid, pectin, xanthan gum, agar, glucomannan, gelatin, modified starch, a thickening stabilizer such as starch, etc., may be appropriately blended.

The low trans acid vegetable oil composition of the present invention can be used as a raw material for margarine, fat spread, or shortening.
Margarine, fat spread, or shortening is emulsified by mixing 10-60 parts by weight of the aqueous phase with 40-90 parts by weight of the oil phase using the low-trans-acid vegetable oil composition of the present invention as an oil phase. Can be obtained. Other oil-soluble additives such as emulsifiers, tocopherols, fragrances, and coloring agents can be added to the oil phase, and other water-soluble additives such as emulsifiers, skim milk powder, salt, and thickening polysaccharides can be added to the aqueous phase. Food and additives can be added. For emulsification, a normal emulsifier can be used, and a quenching and kneading apparatus such as a botator, a combinator, and a perfector can be used.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.
(Manufacture of component A)
Rice bran oil (containing at least 70% by weight of fatty acids having 18 carbon atoms as constituent fatty acids and 2.0% or less by trans fatty acids) and extremely hardened rice bran oil (at least 90% by weight saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids) Containing, iodine value of 5 or less, trans fatty acid of 0.1% by mass or less), charged in a reaction vessel in the amount shown in Production Examples 1 to 4 in Table 1, heated to 80 ° C. with stirring, and under reduced pressure (5 torr) for dehydration. Next, 0.1 to 0.3% by weight of sodium methylate was added, and the mixture was reacted for 30 minutes in a nitrogen stream with stirring. After the reaction, an aqueous citric acid solution was added to stop the reaction, followed by washing with water. Next, decolorization was performed using activated clay using a conventional method, followed by deodorization to produce a transesterified oil. The properties of the obtained transesterified fats and oils are shown in the lower columns of Production Examples 1 to 4 in Table 1.

On the other hand, palm stearin (containing 60% or more saturated fatty acid having 16 carbon atoms and 25% or more unsaturated fatty acid having 18 or more carbon atoms as constituent fatty acid instead of the above extremely hardened rice bran oil, iodine value is 30) The transesterified oils and fats were prepared in the same manner as described above using the amounts shown in Production Examples 5 to 6 in Table 1. This property is shown in the lower column of Production Examples 5 to 6 in Table 1.
For comparative reference, the palm stearin and koji oil used above were mixed in the amounts shown in Production Example 7 in Table 1 so that the rising melting point was 42 ° C. to prepare a mixed oil. This property is shown in the lower column of Production Example 7 in Table 1.

  The rising melting points in Table 1 were measured according to the standard oil analysis test method (2.2.2.4.2), and the trans acid was measured according to the standard oil analysis test method (temporary 17).

(Vegetable oil composition)
The low trans acid of the present invention by blending 45.3 parts by weight of component A obtained in Production Examples 1 and 2 and 54.7 parts by weight of rice bran oil as component B (component A: component B = 1: 1.2) A vegetable oil composition was prepared (Examples 1 and 2).
Moreover, the A component and rice bran oil obtained in Production Examples 3 to 7 were blended in the same ratio as above to prepare vegetable oil compositions (Comparative Examples 1 to 5).

Margarine was produced and evaluated using the vegetable oil composition prepared above as an oil phase part.
The method for producing margarine is as follows.
(1) 1.5 parts by weight of sodium chloride and 0.025 part by weight of citric acid were mixed, water was added so that the water content was 15.7 parts by weight, and the mixture was kept at 70 ° C.
(2) The oil phase part heated to 70 ° C is mixed with 82.5 parts by weight of soybean lecithin, and the aqueous phase part prepared in (1) above is gradually mixed and stirred at 70 ° C. Mixed and pre-emulsified.
(3) After preliminary emulsification, the mixture was rapidly cooled with stirring, and the fat and oil crystals were pulverized using a TK homomixer.
(4) The pulverized fat and oil crystals were filled in a 250 g container and stored in a refrigerator at 5 ° C. for 3 days.
The margarine thus obtained was measured and evaluated for texture and gloss, temperature stability, texture and flavor, hardness, and softening point. The results are shown in Table 2.

Each evaluation method is as follows.
(1) Texture and gloss:
The surface condition when the surface of the sample stored at 5 ° C. for 7 days was shaved with a butter knife was evaluated with the naked eye.
◎ There are gloss and gloss, and it is fine. ○ There is no gloss, but it is glossy and fine. ΔSlightly glossy but grainy. X There is no luster, and graininess is seen.
(2) Temperature stability:
Evaluate whether the shape can be kept stable when exposed to room temperature for 3 hours after holding at 5 ° C for 7 days.
◎ Less than -10% from the initial height, and 10-15% lower from the initial height. Δ15-20% lower than the initial height. × 20% or lower.
(3) Texture and flavor:
Five panelists evaluated the oiliness, mouth melting, and mouthfeel that they felt when they were put in their mouths. Number of people who feel that flavor and texture are both good. ◎ 5, ○ 3-4, △ 1-2, x0 (4) Hardness:
Evaluates the hardness when the surface is shaved with a butter knife.
◎ Hardness is moderate and easy to cut. ○ Slightly hard or slightly soft, but easy to cut.
ΔSlightly hard or slightly soft and difficult to cut. It is too hard or too soft and difficult to cut.
(5) Softening point:
Measured according to the standard fat analysis method 2.2.4.3

  From the above results, it can be seen that margarine prepared using the vegetable oil composition of the present invention is extremely excellent in texture and gloss, temperature stability, texture and flavor, hardness, and softening point.

  The low trans acid vegetable oil composition of the present invention has a low trans fatty acid content, and uses vegetable oils other than palm oil, palm kernel oil, coconut oil, etc., and thus has excellent flavor and texture, and has a high melting point. It is extremely useful as a raw material for margarine, fat spread or shortening with excellent stability, which does not cause coarse crystallization and deterioration of mouth melting due to aging, and does not cause solid-liquid separation such as separation of liquid oil over time. It is.

Claims (3)

A low-trans-acid vegetable oil composition having a good flavor and comprising the following A component and B component in a weight ratio of 1: 1 to 1.5.
A component: 70-90 mass% of C18 fatty acids as constituent fatty acids, 42-60 mass% of saturated fatty acids, and a plant-derived transesterified oil and fat B having a rising melting point of 40-50 ° C. B component: rising melting point of 10 Liquid vegetable oil that is below ℃   The low-trans-acid vegetable oil composition according to claim 1, wherein the component A is extremely hardened rice bran oil and a transesterified oil of rice bran oil, and the component B is rice bran oil.   Margarine, fat spread, or shortening using the low-trans acid vegetable oil composition with good flavor according to claim 1 or 2 as a raw material.