JP2014011962A - Method of accelerating crystallization of oil and fat - Google Patents
Method of accelerating crystallization of oil and fat Download PDFInfo
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- JP2014011962A JP2014011962A JP2012149708A JP2012149708A JP2014011962A JP 2014011962 A JP2014011962 A JP 2014011962A JP 2012149708 A JP2012149708 A JP 2012149708A JP 2012149708 A JP2012149708 A JP 2012149708A JP 2014011962 A JP2014011962 A JP 2014011962A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B15/00—Solidifying fatty oils, fats, or waxes by physical processes
Abstract
Description
本発明は、油脂の種類、装置、温度条件に限定されることなく油脂の結晶化を促進させる方法に関する。 The present invention relates to a method for promoting crystallization of fats and oils without being limited to the type, apparatus, and temperature conditions of the fats and oils.
油脂を含む食品において、油脂の結晶挙動や特性は、その食品の開発、製造、保存、流通に至る多くのシーンにおいて重要な影響を及ぼす。そのため、油脂結晶の制御技術は、油脂食品業界において、最も重要な課題の一つである。 In foods containing fats and oils, the crystal behavior and characteristics of the fats and oils have an important influence in many scenes from the development, production, storage and distribution of the foods. Therefore, the technology for controlling fat crystals is one of the most important issues in the fat food industry.
とりわけ、製菓、製パンに用いられる、マーガリン、ショートニング、あるいはチョコレート類やハードバター製品などの油脂組成物は、その組成に占める油脂の割合が高いため、使用する油脂の結晶挙動の影響が大きく、さまざまな問題があった。 In particular, oil and fat compositions such as margarine, shortening, chocolates and hard butter products used in confectionery and bread making have a large influence on the crystal behavior of the fats and oils used because the ratio of fats and oils in the composition is high. There were various problems.
とりわけ、最近はトランス酸含量の高い硬化油の使用量が少なくなり、エステル交換油脂の使用量が増えているが、硬化油に比べると結晶化速度の遅いエステル交換油脂、特にランダムエステル交換油脂を使用したマーガリン、ショートニングなどの可塑性油脂組成物においては、この問題がより顕著となる。 In particular, recently, the use of hardened oils with a high trans acid content has decreased, and the use of transesterified fats and oils has increased. However, transesterified fats and oils that have a slower crystallization rate than hardened oils, especially random This problem becomes more prominent in the used plastic fat composition such as margarine and shortening.
特許文献１には、マーガリン、ショートニング等の可塑性脂質製品を乳化安定性や稠度の点において望ましい結晶状態であるβ’型となるように製造した場合、保存条件等が適切でなければエネルギー的により安定なβ型への多形転移現象が起こり、このβ型結晶がグレーニングやブルームと呼ばれる粗大結晶粒を形成した結果、ザラつきや触感の悪さを呈し製品価値を失う問題が挙げられている。
また、経験的に上記多形転移またはβ型結晶の成長過程で経日的に製品が硬くなることは知られているが、β’型で最安定形の脂質でさえ経日的に硬くなる傾向があると指摘している。これらの解決手段として、使用する脂質に含まれるトリグリセリド種（コンパウンド結晶を形成する脂質においてはトリグリセリド種及びその比率）、及び特定の温度条件下で得られる脂質の結晶構造を規定しているが、脂質組成が限定されるため汎用性に欠ける。
In Patent Document 1, when a plastic lipid product such as margarine, shortening or the like is produced so as to have a β 'type which is a desirable crystal state in terms of emulsion stability and consistency, it is more energetically determined if storage conditions are not appropriate. There is a problem that the polymorphic transition phenomenon to stable β-type occurs, and this β-type crystal forms coarse crystal grains called graining or bloom, resulting in roughness and poor touch and loss of product value .
Also, empirically, it is known that the product becomes harder over time in the process of polymorphic transition or β-type crystal growth, but even the most stable lipids in β'-type become harder over time. It points out that there is a tendency. As these solutions, the triglyceride species contained in the lipids to be used (triglyceride species and their ratio in lipids forming compound crystals) and the crystal structure of lipids obtained under specific temperature conditions are defined. Since the lipid composition is limited, it lacks versatility.
特許文献２〜４には、一般的にテンパリングや熟成によって行われるマーガリン、ショートニング、あるいはチョコレート類の油脂結晶安定化を短時間で効率良く行うために、圧力、磁場、マイクロ波を印加する技術が開示されているが、いずれも特殊な装置を必要とし、油脂組成に合わせた厳密な調整が必要なため熟練の技術を要する。 Patent Documents 2 to 4 include techniques for applying pressure, a magnetic field, and microwaves in order to efficiently perform margarine, shortening, or chocolate fat and oil crystal stabilization generally performed by tempering or aging. Although it is disclosed, all of them require a special apparatus and require a skillful technique because strict adjustment in accordance with the fat and oil composition is necessary.
特許文献５には、テンパリング工程を省略乃至簡便化したチョコレート製造方法として、特定組成のトリグリセリド安定結晶粒子をチョコレート配合物の冷却過程で添加混合する技術が開示されている。
このようなチョコレート製造方法は通常シーディング法と呼ばれているが、１，３−ジベヘニル−２−オレイルグリセリン等のように、チョコレート配合物中の脂質、すなわちココアバターのトリグリセリド組成に類似させた特定のグリセリド組成物を上記安定結晶粒子として使用する必要があった。
また、シーディング効果を得るためには、この安定結晶粒子が完全融解またはチョコレート配合物中の脂質に完全溶解することなく、チョコレート生地に均一分散する必要があり、限られた温度範囲の中で上記安定結晶粒子を比較的多く添加する必要があった。
Patent Document 5 discloses a technique of adding and mixing triglyceride stable crystal particles having a specific composition during the cooling process of a chocolate compound as a chocolate manufacturing method in which the tempering step is omitted or simplified.
Such a chocolate manufacturing method is usually called a seeding method, but it is similar to the triglyceride composition of the lipid in the chocolate compound, that is, cocoa butter, such as 1,3-dibehenyl-2-oleylglycerin. It was necessary to use a specific glyceride composition as the stable crystal particles.
In addition, in order to obtain a seeding effect, the stable crystal particles must be uniformly dispersed in the chocolate dough without being completely melted or completely dissolved in the lipid in the chocolate composition, and within a limited temperature range. It was necessary to add a relatively large amount of the stable crystal particles.
本発明の目的は、製菓、製パンに用いられる、マーガリン、ショートニング、あるいはチョコレート類やハードバター製品などの油脂組成物の製造工程中の短時間において、油脂の種類、装置、温度条件に限定されることなく油脂の結晶化を促進させる方法を提供することである。 The object of the present invention is limited to the type, equipment and temperature conditions of fats and oils in a short time during the production process of fats and oils compositions such as margarine, shortening, chocolates and hard butter products used in confectionery and bread making. It is providing the method of promoting crystallization of fats and oils, without going through.
本発明者らは、上記課題を解決するため鋭意検討した結果、油脂にトリ飽和脂肪酸グリセリドを３質量％以上、及び動植物性ワックスを０．３〜５質量％含有させることにより、油脂の種類、装置、温度条件に限定されることなく油脂の結晶化が促進されることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention contain 3% by mass or more of a trisaturated fatty acid glyceride and 0.3 to 5% by mass of an animal or vegetable wax in the oil or fat. It has been found that crystallization of fats and oils is promoted without being limited to the apparatus and temperature conditions, and the present invention has been completed.
すなわち、本発明は
（１）油脂にトリ飽和脂肪酸グリセリドを３質量％以上、及び動植物性ワックスを０．３〜５質量％含有させることを特徴とする油脂の結晶化を促進させる方法
（２）動植物性ワックスが蜜蝋、キャンデリラワックス、カルナウバワックス、ライスワックスから選ばれる１種以上である（１）記載の方法
である。
That is, the present invention includes (1) a method for promoting crystallization of fats and oils, wherein the fats and oils contain 3% by mass or more of a trisaturated fatty acid glyceride and 0.3 to 5% by mass of an animal or vegetable wax. The method according to (1), wherein the animal or vegetable wax is at least one selected from beeswax, candelilla wax, carnauba wax, and rice wax.
本発明の油脂の結晶化を促進させる方法により、結晶化速度の遅いパーム系の油脂や、エステル交換油脂を用いても、製菓、製パンに用いられる、マーガリン、ショートニング、あるいはチョコレート類やハードバター製品などの油脂組成物の製造工程中の短時間において、油脂の種類、装置、温度条件に限定されることなく油脂の結晶化を促進させることが可能となる。 Margarine, shortening, chocolates and hard butter used in confectionery and bakery, even when palm oils and transesterified oils with a slow crystallization rate are used by the method for promoting crystallization of fats and oils of the present invention It becomes possible to promote crystallization of fats and oils in a short time during the production process of the fats and oils composition such as products without being limited to the kind of fats and oils, the apparatus and the temperature conditions.
本発明の方法において、油脂にトリ飽和脂肪酸グリセリドを含有させることを特徴とするが、トリ飽和脂肪酸グリセリドとはトリグリセリドを構成する全ての脂肪酸が飽和脂肪酸からなるトリグリセリドである。
本発明の方法において、トリ飽和脂肪酸グリセリドを構成する脂肪酸種は特に限定されず、単一あるいは複数種の飽和脂肪酸グリセリド、またそれら複数種のトリ飽和脂肪酸グリセリドの組合せであってもよい。
In the method of the present invention, the oil or fat contains trisaturated fatty acid glyceride. The trisaturated fatty acid glyceride is a triglyceride in which all fatty acids constituting the triglyceride are composed of saturated fatty acids.
In the method of the present invention, the fatty acid species constituting the tri-saturated fatty acid glyceride is not particularly limited, and may be a single or plural types of saturated fatty acid glycerides, or a combination of these plural types of tri-saturated fatty acid glycerides.
本発明の方法において、油脂にトリ飽和脂肪酸グリセリドを３質量％以上含有させることにより、動植物性ワックスとの相乗効果により、油脂の結晶化を促進させることができ、好ましくは油脂にトリ飽和脂肪酸グリセリドを５質量％以上含有させることがよい。 In the method of the present invention, by containing 3% by mass or more of a trisaturated fatty acid glyceride in fats and oils, crystallization of the fats and oils can be promoted by synergistic effects with animal and vegetable waxes. It is good to contain 5 mass% or more.
本発明の方法において、油脂に動植物性ワックスを含有させることを特徴とするが、動植物性ワックスとしては、蜜蝋、鯨蝋、セラック蝋等の動物由来のワックス、キャンデリラワックス、カルナウバワックス、ライスワックス、木蝋等の植物由来のワックスを挙げることができ、これらのワックスを単独又は２種以上を混合し用いることができる。
これらの動植物性ワックスのうち、蜜蝋、キャンデリラワックス、カルナウバワックス、ライスワックスを用いることが好ましい。
In the method of the present invention, the animal or vegetable wax is contained in the oil or fat. Examples of the animal and vegetable wax include waxes derived from animals such as beeswax, whale wax and shellac wax, candelilla wax, carnauba wax, rice Plant-derived waxes such as wax and wood wax can be mentioned, and these waxes can be used alone or in admixture of two or more.
Of these animal and vegetable waxes, beeswax, candelilla wax, carnauba wax, and rice wax are preferably used.
本発明の方法において、油脂に動植物性ワックスを０．３〜５質量％添加することにより、トリ飽和脂肪酸グリセリドとの相乗効果により、油脂の結晶化を促進させることができ、好ましくは油脂に動植物性ワックスを０．５〜１．５質量％含有させることが良い。 In the method of the present invention, by adding 0.3 to 5% by mass of animal and vegetable waxes to fats and oils, crystallization of fats and oils can be promoted by synergistic effects with tri-saturated fatty acid glycerides, and preferably to fats and oils. It is preferable to contain 0.5 to 1.5% by mass of a functional wax.
ここで、油脂の結晶化を促進させる効果はＳＦＣに基づいて評価することができる。
ＳＦＣとは、Ｓｏｌｉｄ Ｆａｔ Ｃｏｎｔｅｎｔ（固体脂含量）の略称であり、一定の温度下で油脂中に存在する固体脂の含量（％）を示す。
従って、冷却工程（結晶化工程）を開始してから一定時間後における油脂のＳＦＣの値が大きいほど、油脂の結晶化が速く、油脂の結晶化を促進させる効果が高いことを意味する。
Here, the effect of promoting crystallization of fats and oils can be evaluated based on SFC.
SFC is an abbreviation for Solid Fat Content (solid fat content), and indicates the content (%) of solid fat present in the fat under a certain temperature.
Therefore, the larger the SFC value of the fat after a certain time from the start of the cooling step (crystallization step), the faster the fat crystallization, and the higher the effect of promoting the fat crystallization.
油脂の結晶化を促進させる効果の評価試験は、具体的には次のように実施することができる。
先ず、動植物性ワックス、トリ飽和脂肪酸グリセリドを８０℃で油脂中に完全に融解して得たサンプルを専用の試験管に均一に入れ、６０℃の恒温槽で３０分間保持する。
続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定する。
Specifically, the evaluation test of the effect of promoting the crystallization of fats and oils can be performed as follows.
First, a sample obtained by completely melting animal and vegetable wax and tri-saturated fatty acid glyceride in oil and fat at 80 ° C. is uniformly placed in a dedicated test tube and kept in a constant temperature bath at 60 ° C. for 30 minutes.
Subsequently, the SFC of the sample is measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample is transferred to a constant temperature bath at 25 ° C.
本発明の方法により、結晶化を促進することができる油脂としては、パーム油、カカオ脂、ヤシ油、パーム核油等の植物性油脂並びに乳脂、牛脂、ラード、魚油、鯨油等の動物性油脂が例示でき、その他の油脂として、菜種油、大豆油、ヒマワリ種子油、綿実油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、カポック油、ゴマ油、月見草油、パーム油、シア脂、サル脂、カカオ脂、ヤシ油、パーム核油等の植物性油脂並びに乳脂、牛脂、ラード、魚油、鯨油等の動物性油脂の単独又は混合油あるいはそれらの硬化、分別、エステル交換等を施した加工油脂を挙げることができる。 Oils and fats that can promote crystallization by the method of the present invention include vegetable oils such as palm oil, cocoa butter, coconut oil, and palm kernel oil, and animal oils such as milk fat, beef fat, lard, fish oil, and whale oil. Other oils and fats include 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, shea fat, monkey Processed oil, vegetable oil such as cocoa butter, coconut oil, palm kernel oil and animal oil such as milk fat, beef tallow, lard, fish oil, whale oil, etc. Fats and oils can be mentioned.
本発明の油脂の結晶化を促進させる方法は、これら油脂の中でも特に結晶化速度が遅いパーム系油脂やカカオ脂、エステル交換油脂等に好ましく適用でき、パーム系油脂としては、天然パーム油を精製して得られる精製パーム油や天然パーム油を分別して得られるパームオレインあるいはパームステアリンを挙げることができ、またエステル交換油脂はとくに、ランダムエステル交換油脂に好ましく適用できる。 The method for promoting crystallization of fats and oils of the present invention can be preferably applied to palm oils and cacao fats and transesterified fats and oils having a slow crystallization speed among these fats and oils. Palm olein or palm stearin obtained by fractionating purified palm oil and natural palm oil obtained in this manner, and transesterified fats and oils are particularly preferably applicable to random transesterified fats and oils.
本発明の油脂の結晶化を促進させる方法は、油脂を含む食品において、とりわけ、製造工程中の短時間に油脂の結晶化を促進させる効果が必要とされるマーガリン、ショートニング、あるいはチョコレート類やハードバター製品などの油脂組成物において、本発明の効果を発揮することができる。 The method for promoting crystallization of fats and oils of the present invention is particularly effective in foods containing fats and oils, especially margarine, shortening, chocolates and hard foods that require the effect of promoting crystallization of fats and oils in a short time during the production process. The effect of the present invention can be exhibited in an oil and fat composition such as a butter product.
さらに、本発明の方法は、チョコレート類やハードバター製品に使用することで、冷却工程中の固化速度を上げることができ、冷却工程を短縮することが可能になる。 Furthermore, when the method of the present invention is used for chocolates and hard butter products, the solidification rate during the cooling step can be increased, and the cooling step can be shortened.
以下に本発明の実施例を示し、本発明をより詳細に説明する。
なお、例中の％及び部はいずれも質量基準とする。
Examples of the present invention will be described below to explain the present invention in more detail.
In the examples,% and parts are based on mass.
精製パーム油（トリ飽和脂肪酸トリグリセリド６．４質量％）に、カルナウバワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。
続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
1% by weight of carnauba wax was added to purified palm oil (tri-saturated fatty acid triglyceride 6.4% by weight), completely melted at a product temperature of 80 ° C., and then kept in a 60 ° C. constant temperature bath for 30 minutes.
Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
精製パーム油（トリ飽和脂肪酸トリグリセリド６．４質量％）に、キャンデリラワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。 1% by mass of candelilla wax was added to refined palm oil (tri-saturated fatty acid triglyceride 6.4% by mass), completely melted at a product temperature of 80 ° C., and then kept in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
精製パーム油（トリ飽和脂肪酸トリグリセリド６．４質量％）に、蜜蝋を１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。 1% by mass of beeswax was added to refined palm oil (6.4% by mass of trisaturated fatty acid triglyceride), completely melted at a product temperature of 80 ° C., and then kept in a 60 ° C. constant temperature bath for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
精製パーム油（トリ飽和脂肪酸トリグリセリド６．４質量％）に、ライスワックスを０．５質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。 0.5% by weight of rice wax was added to purified palm oil (tri-saturated fatty acid triglyceride 6.4% by mass), completely melted at a product temperature of 80 ° C., and then kept in a 60 ° C. constant temperature bath for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
原料として、パーム油（ヨウ素価；５２）５０部、パーム核オレイン（ヨウ素価；２５）４０部、パームステアリン（ヨウ素価；３１）を混合した後、触媒としてナトリウムメチラートを混合油に対して０．３質量％添加し、８０℃真空度２０Ｔｏｒｒ、４０分間非選択的エステル交換反応を行なった後、水洗、脱水し、通常の精製工程を経てエステル交換油脂Ａを得た。エステル交換油脂Ａ（トリ飽和脂肪酸トリグリセリド２３．８質量％）に、カルナウバワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。 After mixing 50 parts of palm oil (iodine number; 52), 40 parts of palm kernel olein (iodine number; 25) and palm stearin (iodine number; 31) as raw materials, sodium methylate as a catalyst to the mixed oil After adding 0.3 mass% and performing non-selective transesterification for 40 minutes at 80 degreeC vacuum degree 20 Torr, it washed with water and spin-dry | dehydrated and obtained transesterified fats and oils A through the normal refinement | purification process. 1% by mass of carnauba wax was added to transesterified oil A (trisaturated fatty acid triglyceride 23.8% by mass), completely melted at a product temperature of 80 ° C., and then kept in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
エステル交換油脂Ａ（トリ飽和脂肪酸トリグリセリド２３．８質量％）に、キャンデリラワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。 1% by mass of candelilla wax was added to transesterified fat / oil A (23.8% by mass of trisaturated fatty acid triglyceride), completely melted at a product temperature of 80 ° C., and then held in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
エステル交換油脂Ａ（トリ飽和脂肪酸トリグリセリド２３．８質量％）に、蜜蝋を１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。 1% by mass of beeswax was added to the transesterified oil A (trisaturated fatty acid triglyceride 23.8% by mass), completely melted at a product temperature of 80 ° C., and then held in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
エステル交換油脂Ａ（トリ飽和脂肪酸トリグリセリド２３．８質量％）に、ライスワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。 1% by weight of rice wax was added to the transesterified fat / oil A (trisaturated fatty acid triglyceride 23.8% by mass), completely melted at a product temperature of 80 ° C., and held in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例１）
精製パーム油（トリ飽和脂肪酸トリグリセリド６．４質量％）を品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 1)
Purified palm oil (6.4% by mass of trisaturated fatty acid triglyceride) was completely melted at a product temperature of 80 ° C., and then kept in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例２）
精製パーム油（トリ飽和脂肪酸トリグリセリド６．４質量％）に、パーム極度硬化油を１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 2)
1% by mass of palm extremely hardened oil was added to purified palm oil (tri-saturated fatty acid triglyceride 6.4% by mass), completely melted at a product temperature of 80 ° C., and then kept in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例３）
エステル交換油脂Ａ（トリ飽和脂肪酸トリグリセリド２３．８質量％）を品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 3)
The transesterified fat / oil A (trisaturated fatty acid triglyceride 23.8% by mass) was completely melted at a product temperature of 80 ° C. and then kept in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例４）
エステル交換油脂Ａ（トリ飽和脂肪酸トリグリセリド２３．８質量％）に、パーム極度硬化油を１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 4)
1% by mass of palm extremely hardened oil was added to transesterified fat / oil A (23.8% by mass of trisaturated fatty acid triglyceride), completely melted at a product temperature of 80 ° C., and then held in a constant temperature bath at 60 ° C. for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例５）
パーム中融点画分（ヨウ素価；３４、トリ飽和脂肪酸トリグリセリド１．７質量％）に、カルナウバワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 5)
1% by mass of carnauba wax was added to the palm middle melting point fraction (iodine value: 34, trisaturated fatty acid triglyceride 1.7% by mass), completely melted at a product temperature of 80 ° C, and then in a 60 ° C constant temperature bath. Hold for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例６）
パーム中融点画分（ヨウ素価；３４、トリ飽和脂肪酸トリグリセリド１．７質量％）に、キャンデリラワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 6)
1% by mass of candelilla wax was added to the palm middle melting point fraction (iodine value: 34, trisaturated fatty acid triglyceride 1.7% by mass), completely melted at a product temperature of 80 ° C, and then in a 60 ° C constant temperature bath. Hold for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例７）
パーム中融点画分（ヨウ素価；３４、トリ飽和脂肪酸トリグリセリド１．７質量％）に、蜜蝋を１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 7)
1% by weight of beeswax was added to the fraction of melting point in the palm (iodine value: 34, 1.7% by weight of trisaturated fatty acid triglyceride), completely melted at a product temperature of 80 ° C, and then 30 minutes in a 60 ° C constant temperature bath. Retained. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例８）
パーム中融点画分（ヨウ素価；３４、トリ飽和脂肪酸トリグリセリド１．７質量％）に、ライスワックスを１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 8)
1% by weight of rice wax was added to the palm middle melting point fraction (iodine value: 34, trisaturated fatty acid triglyceride 1.7% by weight), completely melted at a product temperature of 80 ° C., and then 30% in a 60 ° C. constant temperature bath. Hold for a minute. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例９）
パーム中融点画分（ヨウ素価；３４、トリ飽和脂肪酸トリグリセリド１．７質量％）を品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 9)
The palm melting point fraction (iodine value; 34, trisaturated fatty acid triglyceride 1.7% by mass) was completely melted at a product temperature of 80 ° C. and then kept in a 60 ° C. constant temperature bath for 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
（比較例１０）
パーム中融点画分（ヨウ素価；３４、トリ飽和脂肪酸トリグリセリド１．７質量％）に、パーム極度硬化油を１質量％添加し、品温８０℃にて完全に融解後、６０℃の恒温槽で３０分間保持した。続いて、サンプルの入った試験管を２５℃の恒温槽に移してから一定時間後に、核磁気共鳴（ＮＭＲ）装置内によりサンプルのＳＦＣを測定した。
(Comparative Example 10)
1% by mass of palm extremely hardened oil was added to the fraction in the palm melting point (iodine value: 34, 1.7% by mass of trisaturated fatty acid triglyceride), completely melted at a product temperature of 80 ° C, and then a constant temperature bath at 60 ° C. For 30 minutes. Subsequently, the SFC of the sample was measured in the nuclear magnetic resonance (NMR) apparatus after a predetermined time after the test tube containing the sample was transferred to a constant temperature bath at 25 ° C.
実施例１〜４及び比較例１、２の結果を図１に示す。 The results of Examples 1 to 4 and Comparative Examples 1 and 2 are shown in FIG.
図１
実施例５〜８及び比較例３、４の結果を図２に示す。 The results of Examples 5 to 8 and Comparative Examples 3 and 4 are shown in FIG.
図２
比較例５〜１０の結果を図３に示す。 The results of Comparative Examples 5 to 10 are shown in FIG.
図３
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2016002012A (en) * | 2014-06-13 | 2016-01-12 | ミヨシ油脂株式会社 | Fat composition for cooking |
| KR101759502B1 (en) * | 2015-03-26 | 2017-07-19 | 세종대학교산학협력단 | bakery product with canola gel |
| KR101894067B1 (en) * | 2016-08-08 | 2018-10-04 | 세종대학교산학협력단 | Aeration bakery product with reduced content of saturated fatty acid by grape seed oil gel and method for production thereof |
| JP2021048814A (en) * | 2019-09-26 | 2021-04-01 | 日清オイリオグループ株式会社 | Plastic fat composition |
| WO2022202158A1 (en) | 2021-03-23 | 2022-09-29 | 不二製油グループ本社株式会社 | Method for promoting solidification of oil and fat |
| WO2023231359A1 (en) * | 2022-05-31 | 2023-12-07 | 江南大学 | Lipid crystallization promoter, preparation method therefor and use thereof |
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| JP6276050B2 (en) * | 2014-02-07 | 2018-02-07 | ミヨシ油脂株式会社 | Oil-in-water emulsion |
| CN113943605B (en) * | 2021-09-27 | 2024-04-05 | 嘉必优生物技术（武汉）股份有限公司 | Winterization and fractionation method for microbial oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101759502B1 (en) * | 2015-03-26 | 2017-07-19 | 세종대학교산학협력단 | bakery product with canola gel |
| KR101894067B1 (en) * | 2016-08-08 | 2018-10-04 | 세종대학교산학협력단 | Aeration bakery product with reduced content of saturated fatty acid by grape seed oil gel and method for production thereof |
| JP2021048814A (en) * | 2019-09-26 | 2021-04-01 | 日清オイリオグループ株式会社 | Plastic fat composition |
| WO2022202158A1 (en) | 2021-03-23 | 2022-09-29 | 不二製油グループ本社株式会社 | Method for promoting solidification of oil and fat |
| WO2023231359A1 (en) * | 2022-05-31 | 2023-12-07 | 江南大学 | Lipid crystallization promoter, preparation method therefor and use thereof |
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