JP2011193854A - Method for producing water-in-oil emulsified oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for stably producing a water-in-oil emulsified oil and fat composition, having a relatively low melting point, while inhibiting the generation of granular crystals.SOLUTION: In the method for producing a water-in-oil emulsified oil and fat composition having a rising melting point of its oil phase of 15 to 35°C, the generation of the granular crystals is inhibited by filling after cooling a prepared liquid dissolved at 40 to 80°C with a rate of 1 to 8°C/sec up to 3 to 15°C, then standing still for 5 to 120 min under a 15 to 27°C environment and then cooling under an environment of 3 to 10°C.

Description

The present invention relates to a method for stably producing a low-melting water-in-oil emulsified fat composition.

  The water-in-oil emulsified oil / fat composition may be used by being dissolved for bread kneading or whipping, or for cooking. Advantages of using the water-in-oil emulsified oil / fat composition for cooking include the ability to use water-soluble flavor components. In water-in-oil type emulsified oils and fat compositions used for such applications, it is solidified in the refrigerated state, but has a relatively low melting point and can be easily dissolved when convenient for use. There are many. That is, by solidifying in a refrigerated state, a relatively inexpensive cardboard case or the like can be used during filling and distribution.

  In an oil or fat composition having a relatively low melting point, granular crystals may be generated during storage. When the on-granule crystals are generated, the appearance is unsatisfactory, and the emulsification may be easily broken at that portion. In order to avoid the occurrence of such on-granular crystals, various studies have been made and some patent applications have been filed. For example, in Patent Document 1, there is a case where granular crystals are not generated by generating unstable crystals, and as a method for this, “by rapidly cooling a melted fat or oil composition with a refrigerant of −20 ° C. or less. There is a description that "an unstable crystal is generated" (Patent Document 1, Claim 2).

However, when manufacturing oil and fat compositions such as margarine, chlorofluorocarbon and ammonia are generally used as refrigerants, and use at −20 ° C. or lower is not uncommon. It is already known that unstable crystals are generated by rapid cooling with such a refrigerant. “Instability type crystals are generated by adding unstable type crystal particles of fats and oils at an addition rate of 5% by weight or more to the melted oil or fat composition” (Patent Document 1, Claim 3) Is generally not performed, and the operation is complicated, and it is difficult to make unstable crystal grains fine enough to be used as crystal nuclei and to mix them uniformly.

JP 2001-72992 A

  The object of the present invention is to provide a water-in-oil emulsified oil / fat composition premised on being used after being dissolved, that is, a water-in-oil emulsified oil / fat composition having a relatively low melting point, which suppresses the generation of granular crystals and is stable. It is to provide a method that can be produced efficiently.

  The inventors of the present invention have made extensive studies on the above problems. As a result, the dissolved preparation liquid is rapidly cooled at a certain speed or more and then filled, and then left standing under certain conditions and then refrigerated, so that a water-in-oil emulsified fat composition having a relatively low melting point can be stably obtained. The present inventors have found a method that can be produced easily and completed the present invention.

That is, the present invention is (1) in the production of a water-in-oil emulsified oil / fat composition in which the rising melting point of the oil phase is 15 to 35 ° C., the preparation solution dissolved at 40 to 80 ° C. The water-in-oil emulsified oil / fat composition is cooled to 3 to 15 ° C. at a rate of 5 to 15 ° C., then allowed to stand for 5 to 120 minutes in an environment at 15 to 27 ° C. Manufacturing method.
(2) The method for producing a water-in-oil emulsified oil / fat composition according to (1), comprising a low melting point fraction of palm oil having an iodine value of 56 or more in an amount of 5 to 70% by weight.
(3) The production method according to (1), comprising 5 to 40% by weight of liquid sugar.
(4) The production method according to any one of (1) to (3), wherein 0.03 to 3% by weight of sorbitan fatty acid ester is used.
(5) The production method according to (3), wherein 0.03 to 3% by weight of polyglycerol fatty acid ester is used.
It is about.

ADVANTAGE OF THE INVENTION According to this invention, generation | occurrence | production of a granular crystal can be suppressed and the water-in-oil type emulsified oil-fat composition with a comparatively low melting point can be produced stably.

Hereinafter, the present invention will be specifically described.
The present invention relates to a method for producing a water-in-oil emulsified oil / fat composition. The water-in-oil emulsified oil / fat composition is an emulsified composition having oil as a continuous phase, and examples thereof include butter, margarine, fat spread, and the like.
The oil phase to be used must have a rising melting point of 15 to 35 ° C, more preferably 20 to 34 ° C, and even more preferably 25 to 33 ° C. The rising melting point is one of methods for measuring the melting point of fats and oils and is a commonly used method. Specifically, it was measured in accordance with the “Standard Method for Analyzing Oils and Fats” (1) (1996 version) established by the Japan Oil Chemists' Society.
The dissolution referred to in the present invention is a concept including melting. That is, for example, oils and fats with different melting points are mixed and then mixed to show the melting point as a mixed oil. In that case, it is considered that the fats and oils with a low melting point act as solvents and dissolve fats and oils with a high melting point. is there. Therefore, it is generally known that even when the oil is cooled to the melting point or less of a certain oil or fat constituting the mixed oil, the oil or fat does not immediately precipitate.

  When the rising melting point is too low, it does not solidify even in a refrigerated state, and it may be difficult to use an inexpensive container such as a cardboard case. Further, when the rising melting point is too high, more energy may be required when dissolved and used. Oils and fats used in the oil phase are not particularly limited, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, Vegetable oils such as shea fat, monkey fat, cacao fat, palm oil, palm kernel oil and animal fats such as milk fat, beef tallow, lard, etc., or processed fats and oils subjected to separation, hardening, transesterification, etc. It can be illustrated.

  In addition, although it is desirable that palm oil or its fractionated oil (hereinafter referred to as palm-derived oil) is frequently used from the viewpoint of cost, storage of products as a water-in-oil emulsified oil / fat composition is conventionally required if used excessively. In some cases, granular crystals are likely to be generated. However, the production method of the present invention can suppress the generation of such granular crystals. That is, in the present invention, it is desirable to contain a low melting point fraction of palm oil having an iodine value of 56 or more, more desirably 15 to 60% by weight, and even more desirably 30 to 55% by weight. is there. In the case of palm-derived oil having a low iodine value, the melting point of the oil phase may increase. Moreover, although there exists a tendency for generation | occurrence | production of a granular crystal | crystallization to decrease when the compounding quantity of the said palm origin oil is small, when there are too few, cost may rise. However, when there are too many compounding quantities of palm origin oil, it may become difficult to suppress generation | occurrence | production of a granular crystal completely also by the method of this invention.

  After the fats and oils to be blended are completely dissolved, the components that dissolve in the fats and oils are dissolved to form an “oil phase”. Here, it is desirable to use a sorbitan fatty acid ester as an emulsifier to be added to the oil phase, and among them, those having an esterification rate of 28 to 60% are particularly desirable. The amount used is preferably 0.03 to 3% by weight, more preferably 0.05 to 1% by weight.

  By using sorbitan fatty acid ester, the fat and oil crystals can be made finer, and thereby the generation of granular crystals can be more strongly suppressed. If the amount of the emulsifier is too small, a sufficient effect of refining the crystals may not be obtained, and if the amount of the emulsifier is too large, the cost may increase.

  In addition to the oil phase, a separate “aqueous phase” is prepared. The aqueous phase is a mixture of water or water-soluble raw materials such as liquid sugar in water. In the present invention, it is desirable to contain 5-40% by weight of liquid sugar, more desirably 6-35% by weight, and even more desirably 7-20% by weight. Viscosity can be imparted by adding liquid sugar, whereby a water-in-oil emulsified oil / fat composition production apparatus is subjected to stronger stress and a product with good physical properties may be obtained. The liquid sugar as used herein can be exemplified by sucrose liquid sugar, glucose fructose liquid sugar, inverted liquid sugar, etc., but in any case, it refers to a product having a concentration in a normally distributed state. Yes, the amount is based on the product.

  After the preparation of the oil phase and the aqueous phase is completed, the aqueous phase is added while stirring the oil phase to obtain a “preparation solution”. At this time, if the stirring of the oil phase is insufficient or the temperature of the oil phase is too low, the emulsification may be reversed, so that the stirring is sufficient and a sufficient temperature is required.

  The prepared liquid is fed by a pump, and after appropriately passing through a sterilizer or the like, it is supplied to a production apparatus for a water-in-oil emulsified fat composition. However, at the stage immediately before being provided to the water-in-oil type emulsified oil / fat composition production apparatus, the preparation liquid needs to be in a dissolved state and 40 to 80 ° C, and more desirably at 50 to 70 ° C. Yes, and more desirably 55-65 ° C. When the temperature of the preparation liquid immediately before being supplied to the apparatus for producing a water-in-oil emulsified oil / fat composition is too low, oil / fat crystals may be generated at that stage, and granular crystals may be present in the final product. Moreover, when temperature is too high, extra cooling energy may be needed in the manufacturing apparatus of the water-in-oil type emulsified fat composition.

  As a manufacturing apparatus of the water-in-oil type emulsified oil / fat composition, various apparatuses having a cooling apparatus can be used. Specifically, an apparatus equipped with a scraping quenching mixer such as a combinator, a perfector, and a bottor can be given. These apparatuses are constituted by a so-called cooling device portion through which a refrigerant is passed through a jacket portion, a pipe that performs stirring without cooling, and connects the cooling device with a stirring portion without cooling. Using these devices, it is necessary to cool the preparation liquid at a rate of 1 to 8 ° C./second to 3 to 15 ° C. at the outlet of the cooling device. The cooling rate is more desirably 1 to 7 ° C./second, and further desirably 1 to 5 ° C./second. If the cooling rate is too slow, granular crystals may be easily generated, and if the cooling rate is too fast, a larger amount of cooling energy may be required unnecessarily. In addition, when the product temperature at the outlet of the cooling device is too low, granular crystals may be generated easily, and when the temperature is too high, the fat crystal grows insufficiently and water separation occurs over time. There is also. In addition, after the cooling device as a part of the manufacturing apparatus of the water-in-oil type emulsified oil / fat composition, a pin machine or the like having no cooling function can be appropriately installed.

  The above cooling rate is the rate at which cooling is performed in a scraping quench quenching apparatus that does not include piping in a water-in-oil emulsified oil / fat composition manufacturing apparatus equipped with various scraping quench quenching mixers. is there. Therefore, in order to obtain this speed, the temperature of the preparation liquid immediately before the entrance of the scraping-type rapid mixing apparatus and the product temperature immediately after the exit, and the volume calculated by the scraping-type rapid mixing apparatus and the flow rate of the preparation liquid are determined. is necessary. These numerical values are naturally recognized by manufacturers of water-in-oil emulsified oils and fat compositions, and can be easily reproduced according to the conditions provided by the present invention.

  Also in the present invention, a plurality of scraping quench quenching mixers can be connected in series, and a retention device called a holding tube can be placed between each scraping quenching blender. . In such a case, piping parts such as holding tubes are not included in the residence time for calculating the cooling rate.

  After leaving the device for producing a water-in-oil emulsified oil and fat composition, it is filled into a cardboard case or the like with an inner bag. After filling, it is necessary to stand for 5 to 120 minutes in an environment of 15 to 27 ° C, and a more preferable standing condition is 7 to 60 minutes in an environment of 15 to 23 ° C. The standing time is more desirably 7 to 30 minutes. If the standing temperature is too low or too high, granular crystals may be generated. If the standing time is too short, the effect of standing may not be sufficiently obtained, and if the standing time is too long, the production efficiency may be lowered. The water-in-oil emulsified oil / fat composition may be subjected to vibrations such as stacking after being filled in a cardboard case or the like, but it is desirable that these operations be completed promptly, that is, within 5 minutes, and thereafter at least 5 It is necessary to stand for a minute without substantially applying vibration.

After leaving still, it cools in 3-10 degreeC environment. This can use a normal refrigerator. If the temperature at this time is too low or too high, granular crystals may be easily generated.
By producing under the above conditions, it is possible to make it difficult to form granular crystals in the production of a water-in-oil emulsified fat composition having a relatively low melting point.

Examples are described below.

エステル交換油は不二製油（株）製の、パーム油、菜種硬化油をランダムエステル交換したものを用いた（上昇融点35℃）。
パーム油低融点画分は、不二製油（株）製（沃素価６８）を用いた。
液糖は三菱化学フーズ（株）製、ショ糖ブドウ糖果糖液糖を用いた。
ソルビタン脂肪酸エステルは、以下に記載する方法で調製したものを用いた。
ポリグリセリン脂肪酸エステルは、理研ビタミン（株）製を用いた。

表２ 製造条件等

Examples 1-4, Comparative Examples 1-3
A water-in-oil emulsified oil / fat composition was prepared according to the formulation shown in Table 1. The production conditions are listed in Table 2.

Table 1 Composition etc.

The transesterified oil used was a product obtained by random transesterification of palm oil and rapeseed hydrogenated oil manufactured by Fuji Oil Co., Ltd. (increased melting point 35 ° C.).
As the palm oil low melting point fraction, Fuji Oil Co., Ltd. (iodine value 68) was used.
As the liquid sugar, sucrose glucose fructose liquid sugar manufactured by Mitsubishi Chemical Foods Co., Ltd. was used.
The sorbitan fatty acid ester used was prepared by the method described below.
The polyglycerin fatty acid ester manufactured by Riken Vitamin Co., Ltd. was used.

Table 2 Manufacturing conditions

"Method for preparing sorbitan fatty acid ester"
A 1 L four-necked flask equipped with a stirrer, thermometer, gas blowing tube and water separator was charged with 260 g (about 1.0 mol) of sorbitol (trade name: “sorbitol S”; manufactured by Nikken Kasei Co., Ltd.). Then, dehydration was performed at 75 ° C. for about 10 minutes under a reduced pressure of about 400 Pa. Next, 563 g (about 2.2 mol) of palmitic acid (trade name: “palmitic acid 98”; manufactured by Miyoshi Oil & Fats Co., Ltd.) is added, and 14 mL of a 10 w / v% aqueous solution of sodium hydroxide is added as a catalyst. The esterification reaction was carried out at about 235 ° C. for about 2 hours until the acid value became 10 or less. The obtained reaction product was cooled to obtain about 675 g of sorbitan palmitic acid ester (esterification rate 48%, sorbitol-type content 37%).

"Preparation of water-in-oil emulsified oil and fat composition"
1 According to the formulation, oil and water phases were prepared separately.
2 While stirring the oil phase, the aqueous phase was gradually added to obtain an emulsified state. This emulsion is referred to as a preparation liquid. The temperature at this time is described in Table 2 “Preparation liquid temperature”.
3 The prepared liquid was fed with a pump and supplied to a water-in-oil emulsified oil / fat composition production apparatus (a combinator manufactured by Schrader). The cooling conditions and the like were in accordance with Table 2.
4 Each 10 kg was filled into a corrugated cardboard box with an inner bag and allowed to stand according to the conditions in Table 2.
5 After leaving still, it cooled according to the conditions of Table 2.

"Evaluation methods"
A Granular Crystal Evaluation 1 3 g of a sample prepared according to “Preparation method of water-in-oil emulsified oil / fat composition” was thinly spread on a flat plate, and particles having a diameter of 1 mm or more were measured.
2 0-10 particles having a size of 1 mm or more were passed, and those having 11 or more particles were rejected.

表３の通り、実施例に示した条件において調製した油中水型乳化油脂組成物においては、粒状結晶の発生が抑制されていた。
The results are shown in Table 3.
Table 3 Evaluation results

As shown in Table 3, in the water-in-oil type emulsified oil and fat composition prepared under the conditions shown in the examples, the generation of granular crystals was suppressed.

According to the present invention, in the production of a water-in-oil emulsified oil / fat composition having a relatively low melting point, the generation of granular crystals can be suppressed, a stable and good product can be obtained, and the production efficiency is greatly improved. .

Claims (5)

In the production of a water-in-oil type emulsified oil / fat composition having an oil phase rising melting point of 15 to 35 ° C., a preparation solution dissolved at 40 to 80 ° C. at a rate of 1 to 8 ° C./second up to 3 to 15 ° C. The manufacturing method of the water-in-oil type emulsified oil-fat composition which fills after cooling, and is left still for 5 to 120 minutes in 15-27 degreeC environment, and then cools in 3-10 degreeC environment. The method for producing a water-in-oil emulsified oil / fat composition according to claim 1, comprising a low melting point fraction of palm oil having an iodine value of 56 or more in an amount of 5 to 70% by weight. The manufacturing method of Claim 1 which contains 5 to 40weight% of liquid sugars. The manufacturing method of any one of Claims 1-3 which uses 0.03 to 3 weight% of sorbitan fatty acid ester. The manufacturing method of Claim 3 which uses 0.03 to 3weight% of polyglycerol fatty acid ester.