JP3067492B2 - Fine powder of hardened edible oil and method for producing the same - Google Patents
Fine powder of hardened edible oil and method for producing the sameInfo
- Publication number
- JP3067492B2 JP3067492B2 JP5265741A JP26574193A JP3067492B2 JP 3067492 B2 JP3067492 B2 JP 3067492B2 JP 5265741 A JP5265741 A JP 5265741A JP 26574193 A JP26574193 A JP 26574193A JP 3067492 B2 JP3067492 B2 JP 3067492B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- hardened
- edible
- emulsifier
- edible oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【産業上の利用分野】 本発明は、乳化剤が油溶性であ
る場合には、粒子中に乳化剤を溶解させてなり、乳化剤
が水溶性である場合には、粒子中に乳化剤を均一に分散
させてなり、平均粒子径を１５μｍ以下に微粒化したこ
とを特徴とする食用硬化油微粒化物に関する。また、本
発明は、乳化剤を溶解または均一に分散させた食用硬化
油を噴霧冷却あるいは粉砕によって平均粒子径を１５μ
ｍ以下にする食用硬化油微粒化物の製造法に関する。本
発明の食用硬化油微粒化物は、口中でのざらつき感が無
く、また、乳化剤を溶解または均一に分散させることに
より、微粒子であるにもかかわらず、凝集せずに水系へ
速やかに分散させることが可能であって、乳製品、油脂
食品、菓子などの食品は勿論のこと、化粧品などの工業
製品や医薬品などの原料として有用である。The present invention relates to an oil-soluble emulsifier.
In some cases, the emulsifier is dissolved in the particles,
Is water-soluble, the emulsifier is evenly dispersed in the particles
The present invention relates to a finely divided edible hardened oil, characterized in that the edible hardened oil has an average particle diameter of 15 μm or less. The present invention also provides an edible hardened oil in which an emulsifier is dissolved or uniformly dispersed by spray cooling or pulverizing to reduce the average particle size to 15 μm.
m or less. The edible hardened oil micronized product of the present invention has no rough feeling in the mouth and, even though it is a fine particle, is promptly dispersed in an aqueous system without being aggregated by dissolving or uniformly dispersing an emulsifier. It is useful as a raw material for industrial products such as cosmetics and pharmaceuticals, as well as food products such as dairy products, oil and fat foods and confectionery.
【０００２】[0002]
【従来の技術】種々の食品中に含まれている油脂は、栄
養源としてばかりでなく、食品の風味向上やソフトさ、
口溶けなどの食感の改良、さらに加熱媒体などとしての
機能を発揮する重要な食品素材である。従来、加工食品
に使用されている油脂としては、サラダ油や天ぷら油な
どの液状油、マーガリンやショートニングなどの可塑性
油脂、あるいは融点が４０℃程度の固体脂などが知られ
ている。しかし、これらの油脂の性状は、液状やペース
ト状、あるいはブロック状であるがために、食品への配
合量の点で限界があり、また、配合方法にも難しさがあ
った。そのような状況から粉末油脂が開発され、使用さ
れている現状にある。この粉末油脂は、その製造方式に
より、噴霧式加熱乾燥タイプ、噴霧式冷却タイプ、粉砕
式凍結乾燥タイプ、粉砕式冷却固化タイプ、コーティン
グ式マイクロカプセル化タイプおよびコーティング式散
布混合タイプに分類されている〔（食品と科学、第５
巻、第９６頁、１９８８年）、（フードケミカル、第８
巻、第２９頁、１９８７年）、（フードケミカル、第８
巻、第７２頁、１９８７年）〕。しかし、これらの粉末
油脂はいずれも平均粒子径が数１０μｍから数１００μ
ｍと大きく、口中でざらつきを感じるために、素材とし
てそのまま食品に添加して使用することができず、加
熱、分散などの二次処理によって粒子径を小さくする必
要があった。2. Description of the Related Art Fats and oils contained in various foods are not only a nutrient source, but also have an improved flavor and softness of foods.
It is an important food material that improves texture such as melting in the mouth and also functions as a heating medium. Conventionally, as oils and fats used in processed foods, liquid oils such as salad oil and tempura oil, plastic oils and fats such as margarine and shortening, and solid oils having a melting point of about 40 ° C. are known. However, since the properties of these fats and oils are liquid, paste-like, or block-like, there is a limit in terms of the amount of such fats and oils to be incorporated into foods, and there is also difficulty in the method of blending. Under such circumstances, powdered fats and oils have been developed and used. The powdered fats and oils are classified into spray heating drying type, spray cooling type, pulverization freeze drying type, pulverization cooling and solidifying type, coating type microencapsulation type, and coating type spray mixing type according to the production method. [(Food and Science, 5th
Vol. 96, 1988), (Food Chemical, No. 8)
Vol. 29, 1987), (Food Chemical, 8th edition)
Vol. 72, 1987)]. However, these powdered fats and oils all have an average particle diameter of several tens of μm to several hundreds of μm.
m, and cannot be used as it is added to foods as a raw material because it feels rough in the mouth. It was necessary to reduce the particle diameter by secondary treatment such as heating and dispersion.
【０００３】[0003]
【発明が解決しようとする課題】本発明者らは、上述し
た問題を鑑み、食用硬化油の微粒化について鋭意検討を
行ったところ、食用硬化油を溶解して噴霧冷却すること
により、あるいは食用硬化油を粉砕することにより、口
中でざらつかない食用硬化油微粒化物を得ることができ
ることを見出した。さらに、この食用硬化油微粒化物に
乳化剤を含有させることにより、微粒子であるにもかか
わらず、凝集せずに水系へ速やかに分散させることが可
能であることを見出し、本発明を完成するに至った。し
たがって、本発明は、口中でのざらつき感がなく、水系
への分散性も向上させた食用硬化油微粒化物を提供する
ことを課題とする。また、本発明は、噴霧冷却あるいは
粉砕して食用硬化油を微粒化する食用硬化油微粒化物の
製造法を提供することを課題とする。SUMMARY OF THE INVENTION In view of the above-mentioned problems, the present inventors have conducted intensive studies on atomization of hardened edible oils. By crushing the hardened oil, it has been found that an edible hardened oil micronized product that is not rough in the mouth can be obtained. Furthermore, it has been found that by adding an emulsifier to the edible hardened oil micronized product, it is possible to rapidly disperse it in an aqueous system without agglomeration despite being fine particles, and thus completed the present invention. Was. Therefore, an object of the present invention is to provide an atomized edible hardened oil product which has no roughness in the mouth and improved dispersibility in an aqueous system. Another object of the present invention is to provide a method for producing a hardened edible oil product which atomizes hardened edible oil by spray cooling or pulverization.
【０００４】[0004]
【課題を解決するための手段】本発明では、食用硬化油
を融点以上の温度で溶解した後、スプレーノズルで微粒
子状に噴霧して冷風に接触させる、いわゆる噴霧冷却法
により、口中でのざらつき感がない食用硬化油微粒化物
を得ることができる。なお、この食用硬化油にあらかじ
め乳化剤を添加して噴霧冷却すると、さらに水系への分
散性が改善された食用硬化油微粒化物となる。また、本
発明では、食用硬化油を融点以下の温度で固化した後、
粉砕することにより、口中でのざらつき感がない食用硬
化油微粒化物を得ることができる。なお、この食用硬化
油にあらかじめ乳化剤を添加して粉砕するとさらに水系
への分散性が改善された食用硬化油微粒化物となる。According to the present invention, the edible hardened oil is dissolved at a temperature equal to or higher than the melting point, and then sprayed into fine particles with a spray nozzle and brought into contact with cold air, so that the so-called spray cooling method is employed to give a rough surface in the mouth. An edible hardened oil micronized product having no feeling can be obtained. When an emulsifier is added to this hardened edible oil in advance and spray-cooled, the hardened edible oil is further atomized with improved dispersibility in an aqueous system. Further, in the present invention, after solidifying the edible hardened oil at a temperature equal to or lower than the melting point,
By pulverizing, an edible hardened oil micronized product having no rough feeling in the mouth can be obtained. When the emulsifier is added to the hardened edible oil in advance and pulverized, a hardened edible oil having improved dispersibility in an aqueous system is obtained.
【０００５】本発明で用いる食用硬化油は、植物油脂も
しくは動物油脂を常法により水添して得られる。この食
用硬化油の原料となる植物油脂としては、大豆油、カノ
ーラ油（菜種油）、コーン油、パーム油、あまに油、オ
リーブ油、ゴマ油、ひまわり油、綿実油などやこれらの
分別油脂を挙げることができ、また、この食用硬化油の
原料となる動物油脂としては、魚油、タロー脂（牛
脂）、ラード（豚脂）などやこれらの分別油脂を挙げる
ことができるが、これらの油脂に限定されるものではな
い。さらに、本発明では、これらの植物油脂もしくは動
物油脂の微水添油、軽度水添油、中程度水添油、高度水
添油、極度水添油のいずれの食用硬化油も本発明の対象
となる。[0005] The hardened edible oil used in the present invention can be obtained by hydrogenating vegetable oils or animal oils and fats by a conventional method. Vegetable oils and fats as raw materials of this hardened edible oil include soybean oil, canola oil (rapeseed oil), corn oil, palm oil, linseed oil, olive oil, sesame oil, sunflower oil, cottonseed oil, and the like and their separated oils. Animal fats and oils that can be used as a raw material of this hardened edible oil include fish oil, tallow fat (tallow fat), lard (pork tallow), and fractionated fats and oils thereof, but are not limited to these fats and oils. Not something. Furthermore, in the present invention, any hardened edible oil of these vegetable oils or animal fats, such as slightly hydrogenated oil, lightly hydrogenated oil, moderately hydrogenated oil, highly hydrogenated oil, and extremely hydrogenated oil, is also an object of the present invention. Becomes
【０００６】本発明で食用硬化油を溶解する場合、溶解
する食用硬化油の融点以上の温度に保持すればよいが、
その融点より１０〜３０℃高い温度に保持することが特
に好ましい。融点乃至融点より１０℃未満の高い温度で
は、溶解するのに時間を要するし、また、融点より３０
℃を越える高い温度では、食用硬化油の酸化劣化が進行
するので好ましくない。なお、油脂の溶解に際しては、
食用硬化油を粉砕したものやフレーク状のものを用いた
り、さらには、撹拌することにより溶解時間を短縮させ
ることが可能であり、食用硬化油の酸化劣化を抑制し得
るという点で効果的である。When the hardened edible oil is dissolved in the present invention, it may be maintained at a temperature not lower than the melting point of the hardened edible oil.
It is particularly preferable to maintain the temperature at 10 to 30 ° C. higher than its melting point. At a temperature between the melting point and a temperature lower than 10 ° C. higher than the melting point, it takes time to dissolve,
A high temperature exceeding ℃ is not preferred because the oxidative deterioration of the hardened edible oil proceeds. When dissolving fats and oils,
Using crushed or flaked edible hardened oil, or further, it is possible to shorten the dissolution time by stirring, and it is effective in that oxidative deterioration of the edible hardened oil can be suppressed. is there.
【０００７】次に、このようにして溶解した食用硬化油
を噴霧冷却して食用硬化油微粒化物を得る。ここで噴霧
冷却に用いる装置としては、食用硬化油を微粒化して噴
霧するための加熱可能なノズル、噴霧により微粒化され
た食用硬化油を流動させるチャンバー、それに続くサイ
クロン及びバグフィルターから成るものを用いるとよ
い。この際、食用硬化油の微粒化には圧力ノズルや二流
体微噴霧ノズルなどのアトマイザーを用いることができ
るが、最も微細な液滴を生成させることのできる二流体
微噴霧ノズルを用いることが特に好ましい。また、二流
体微噴霧ノズルを用いる場合、食用硬化油を微粒化する
ための加圧気体として、通常、空気を用いるが、それ以
外の窒素ガスなども用いることができる。そして、これ
らの加圧気体は、噴霧する食用硬化油の融点よりも僅か
に高い温度に調整することが特に好ましい。なお、これ
らの加圧気体の圧力は、食用硬化油の微粒化を制御する
上で非常に重要であり、加圧空気の圧力を高めることで
食用硬化油液滴の粒子径をより小さくすることができ
る。Next, the edible hardened oil thus dissolved is spray-cooled to obtain an edible hardened oil micronized product. Here, the apparatus used for spray cooling includes a heatable nozzle for atomizing and hardening the edible hardened oil, a chamber for flowing the hardened edible oil atomized by spraying, and a device comprising a cyclone and a bag filter. Good to use. At this time, an atomizer such as a pressure nozzle or a two-fluid fine spray nozzle can be used to atomize the hardened edible oil, but it is particularly preferable to use a two-fluid fine spray nozzle that can generate the finest droplets. preferable. When a two-fluid fine spray nozzle is used, air is usually used as a pressurized gas for atomizing hardened edible oil, but other nitrogen gas can also be used. It is particularly preferable that these pressurized gases are adjusted to a temperature slightly higher than the melting point of the edible hardened oil to be sprayed. The pressure of the pressurized gas is very important in controlling the atomization of the hardened edible oil, and it is necessary to increase the pressure of the pressurized air to make the particle size of the hardened edible oil droplet smaller. Can be.
【０００８】噴霧により微細な液滴となった食用硬化油
は、チャンバー内を流れる冷却風により冷却固化され
る。冷却風の流れは、食用硬化油の噴霧方向に対して対
流であっても構わないし、また、向流であっても構わな
い。冷却風の温度は、食用硬化油の融点より低くなけれ
ばならないが、融点よりも１０℃以上低い温度が特に好
ましい。そして、冷却固化されて微粒化された食用硬化
油微粒化物をチャンバーに続くサイクロン及びバグフィ
ルターで回収する。本発明では、食用硬化油微粒化物の
粒子径が非常に小さいため、サイクロンだけで回収する
ことは殆ど不可能であるため、バグフィルターで回収す
ることが必要である。The hardened edible oil formed into fine droplets by spraying is cooled and solidified by cooling air flowing in the chamber. The flow of the cooling air may be convection or countercurrent to the spray direction of the hardened edible oil. The temperature of the cooling air must be lower than the melting point of the hardened edible oil, but a temperature that is at least 10 ° C. lower than the melting point is particularly preferable. Then, the edible hardened oil micronized product that has been cooled and solidified and micronized is collected by a cyclone and a bag filter following the chamber. In the present invention, since the particle size of the edible hardened oil microparticles is very small, it is almost impossible to collect them by cyclone alone, so it is necessary to collect them with a bag filter.
【０００９】本発明では、目的に応じては、あらかじめ
乳化剤を添加した食用硬化油を溶解して噴霧冷却した食
用硬化油微粒化物を製造することができる。ここでは、
油溶性の乳化剤を一種もしくは二種以上組み合わせて用
いることができるが、水系への分散を考慮した場合、Ｈ
ＬＢができるだけ高い乳化剤を用いることが特に好まし
く、例えば、ショ糖脂肪酸エステル、グリセリン脂肪酸
エステル、ポリプロピレン脂肪酸エステル、ソルビタン
脂肪酸エステルなどの乳化剤を挙げることができるが、
これらに限定されるものではない。なお、水溶性の乳化
剤を用いる場合には、溶解した食用硬化油に均一に分散
させることにより、上述したと同様の工程で目的とする
乳化剤添加食用硬化油微粒化物を調製することができ
る。なお、乳化剤の濃度は、食用硬化油重量に対して、
０．１％以上であればよく、乳化剤の効果を期待する場
合、０．５〜２％の範囲が適当と思われるが、特に限定
されるものではない。In the present invention, depending on the purpose, a hardened edible oil to which an emulsifier has been added in advance can be dissolved and spray-cooled to produce an atomized edible hardened oil. here,
One or a combination of two or more oil-soluble emulsifiers can be used. However, considering dispersion in an aqueous system,
It is particularly preferable to use an emulsifier having an LB as high as possible, and examples thereof include emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, polypropylene fatty acid ester, and sorbitan fatty acid ester.
It is not limited to these. When a water-soluble emulsifier is used, the desired emulsifier-added edible hardened oil can be prepared in the same process as described above by uniformly dispersing the edible hardened oil in the solution. The concentration of the emulsifier is based on the weight of the edible oil.
0.1% or more may be sufficient, and when the effect of the emulsifier is expected, the range of 0.5 to 2% is considered appropriate, but is not particularly limited.
【００１０】本発明で食用硬化油を粉砕する場合、平均
粒子径で１５μｍ以下の食用硬化油微粒化物を調製する
ことができる装置を用いるが、微粉砕を目的として開発
されたジェットミルを用いることが特に好ましい。ジェ
ットミルは、砕料に高速気流を当ててその衝撃と気流に
乗った砕料相互間の衝突により粉砕し、さらにはこれら
の間の摩砕により微粉砕を行う装置であり、円筒型粉砕
室の円周上に設けられたノズルより圧縮空気が噴出さ
れ、砕料と気流が旋回運動する仕組みになっている。こ
のようにして粉砕された粒子は粉砕室内で分級され、微
粉はサイクロン及びバグフィルターで回収される。ま
た、粒子径については、圧縮空気量、圧力、砕料の供給
量で調整することが可能である。In the case of pulverizing edible hardened oil in the present invention, an apparatus capable of preparing edible hardened oil having an average particle diameter of 15 μm or less is used, but a jet mill developed for the purpose of pulverization is used. Is particularly preferred. A jet mill is a device that crushes a crushed material by applying a high-speed airflow to the crushed material and crushes the crushed material by the collision between the crushed material and the crushed material. Compressed air is ejected from a nozzle provided on the circumference of the circle, and the crushing material and the air flow are swirled. The particles pulverized in this way are classified in a pulverizing chamber, and the fine powder is collected by a cyclone and a bag filter. Further, the particle diameter can be adjusted by the amount of compressed air, the pressure, and the supply amount of the crushing material.
【００１１】まず、食用硬化油をその食用硬化油の融点
以下の温度で固化させる。その際、ジェットミルへの供
給を考慮するとフレーク状にすることが特に好ましい。
このようにして固化させた食用硬化油をジェットミルな
どの粉砕装置に供給し、粉砕する。この際、固化させた
食用硬化油を粉砕装置に定量的に供給することで、粉砕
室内の粒子濃度を一定に保つことができ、再現性の高い
微粒子を得ることが可能となる。なお、ジェットミルを
用いた場合の食用硬化油供給量は、粉砕室内の粒子濃度
が特に大切なため、少なければ良いということでない。
また、圧縮空気の圧力は、食用硬化油の粉砕粒子径を制
御する上で非常に重要であり、圧力を高くすることで粉
砕粒子径を小さくすることができる。この微粉砕された
食用硬化油をサイクロン及びバグフィルターで回収する
ことが好ましいが、その他分級などの操作により、所望
とする粒子径を得ることも可能である。また、噴霧冷却
の場合と同様、目的に応じて、あらかじめ乳化剤を添加
した食用硬化油を用いることもできる。First, the hardened edible oil is solidified at a temperature lower than the melting point of the hardened edible oil. At that time, it is particularly preferable to form the flakes in consideration of the supply to the jet mill.
The hardened edible oil thus solidified is supplied to a pulverizing device such as a jet mill and pulverized. At this time, by supplying the solidified edible hardened oil quantitatively to the pulverizer, the particle concentration in the pulverizing chamber can be kept constant, and fine particles with high reproducibility can be obtained. It should be noted that the supply amount of edible hardened oil when a jet mill is used is not necessarily small if the particle concentration in the grinding chamber is particularly important.
The pressure of the compressed air is very important in controlling the crushed particle size of the hardened edible oil, and increasing the pressure can reduce the crushed particle size. It is preferable to collect the finely pulverized edible hardened oil with a cyclone and a bag filter, but it is also possible to obtain a desired particle size by other operations such as classification. Also, as in the case of spray cooling, an edible hardened oil to which an emulsifier has been added in advance can be used according to the purpose.
【００１２】このように噴霧冷却、あるいは粉砕により
得られた食用硬化油微粒化物は、口中でのざらつきが全
く感じられないという特徴がある。この食用硬化油微粒
化物は、微粒化粉末の状態でそのまま用いることができ
るし、加熱溶解して液状で用いることもできる。これら
の食用硬化油微粒化物をアイスクリームやクリームにそ
のまま用いた場合、従来の粉末油脂では不可能であった
製品そのもののボディーを形成させることができると共
に、その製品は、従来品と何ら変わりない滑らかな組織
を有するものである。次に、本発明の実施例を挙げて具
体的に説明する。[0012] The finely divided edible hardened oil obtained by spray cooling or pulverization as described above is characterized in that no roughness in the mouth is felt. The finely divided edible hardened oil can be used as it is in the form of finely divided powder, or it can be used in the form of a liquid after being dissolved by heating. When these edible hardened oil micronized products are used as they are in ice creams and creams, it is possible to form the body of the product itself, which was impossible with conventional powdered fats and oils, and the product is no different from conventional products It has a smooth tissue. Next, a specific description will be given with reference to examples of the present invention.
【００１３】[0013]
【実施例１】食用硬化油として市販のパーム硬化油（融
点５０℃）を７０℃に保持し、撹拌しながら溶解した
後、１，０００ｍｌ／分の流量で二流体微噴霧ノズル
（Ｓｐｒａｙｉｎｇ Ｓｙｓｔｅｍｓ社製）の内管か
ら、また、７０℃に加熱した加圧空気（７ｋｇ／ｃ
ｍ2 ）を１５，０００ｍｌ／分の流量で二流体微噴霧ノ
ズルの外管から、それぞれジェット流としてチャンバー
内に噴霧した。チャンバー内では、３０℃の空気を二流
体微噴霧ノズルの方向に並流に８，０００ｍｌ／分の流
量でチャンバー内に流入して流動させた。二流体微噴霧
ノズルにより微細な液滴になったパーム硬化油は、空気
に曝されて冷却固化し、微粒化物としてサイクロン及び
バグフィルターから回収された。このようにして得られ
たパーム硬化油微粒化物の平均粒子径は１０μｍであ
り、口中でざらつきを全く感じなかった。Example 1 A commercially available hardened palm oil (melting point: 50 ° C.) as an edible hardened oil was kept at 70 ° C. and dissolved while stirring, and then a two-fluid fine spray nozzle (Spraying Systems) at a flow rate of 1,000 ml / min. Pressurized air (7 kg / c) heated to 70 ° C.
m 2 ) was sprayed into the chamber as a jet stream from the outer tube of the two-fluid fine spray nozzle at a flow rate of 15,000 ml / min. In the chamber, air at 30 ° C. was flowed into the chamber at a flow rate of 8,000 ml / min in a parallel flow in the direction of the two-fluid fine spray nozzle. The hardened palm oil that was formed into fine droplets by the two-fluid fine spray nozzle was exposed to air, cooled and solidified, and collected from the cyclone and the bag filter as fine particles. The average particle size of the hardened palm oil micronized product thus obtained was 10 μm, and no roughness was felt in the mouth.
【００１４】[0014]
【実施例２】食用硬化油として市販の菜種極度硬化油
（融点７０℃、ペレット状）を１００ｇ／分の割合でジ
ェットミル（マイクロジェット・ミルＣＰＮ−０４型、
セイシン企業（株）製）に供給した。また、加圧空気
（７．５ｋｇ／ｃｍ2 ）を２．０ｍ3 ／分の流量でジェ
ットミルに供給した。このようにして得られた菜種極度
硬化油微粒化物の平均粒子径は７．０μｍであり、口中
でざらつきを全く感じなかった。Example 2 A jet mill (Micro Jet Mill CPN-04 type, commercially available rapeseed extreme hardened oil (melting point 70 ° C., pellet form) as an edible hardened oil at a rate of 100 g / min.
(Supplied by Seishin Enterprise Co., Ltd.). Also, pressurized air (7.5 kg / cm 2 ) was supplied to the jet mill at a flow rate of 2.0 m 3 / min. The thus-obtained rapeseed extremely hardened oil micronized product had an average particle size of 7.0 μm, and felt no roughness in the mouth.
【００１５】[0015]
【実施例３】食用硬化油として市販の綿実硬化油（融点
５５℃）を７０℃に保持し、撹拌しながら溶解した後、
乳化剤としてポリグリセリン脂肪酸エステル（ＨＬＢ１
０）を油脂重量に対して２％添加した。次に、この乳化
剤添加綿実硬化油を２，０００ｍｌ／分の流量で二流体
微噴霧ノズル（Ｓｐｒａｙｉｎｇ Ｓｙｓｔｅｍｓ社
製）の内管から、また、７０℃に加熱した加圧空気（１
０ｋｇ／ｃｍ2 ）を３０，０００ｍｌ／分の流量で二流
体微噴霧ノズルの外管から、それぞれジェット流として
チャンバー内に噴霧した。チャンバー内では、２０℃の
空気を二流体微噴霧ノズルの方向に並流に６，０００ｍ
ｌ／分の流量でチャンバー内に流入して流動させた。二
流体微噴霧ノズルにより微細な液滴になった乳化剤添加
綿実硬化油は、空気に曝されて冷却固化し、微粒化物と
してサイクロン及びバグフィルターから回収された。こ
のようにして得られた乳化剤添加綿実硬化油微粒化物の
平均粒子径は８μｍであり、同様の方法で調製された乳
化剤無添加の綿実硬化油微粒化物と比べて、水系への分
散が飛躍的に向上した。Example 3 A commercially available hardened oil of cottonseed (melting point 55 ° C) as an edible hardened oil was kept at 70 ° C and dissolved with stirring.
Polyglycerin fatty acid ester (HLB1
0) was added at 2% based on the weight of the fat. Next, the emulsifier-added hardened cottonseed oil was supplied at a flow rate of 2,000 ml / min from the inner tube of a two-fluid fine spray nozzle (manufactured by Spraying Systems) and pressurized air (1) heated to 70 ° C.
0 kg / cm 2 ) was sprayed into the chamber as a jet stream from the outer tube of the two-fluid fine spray nozzle at a flow rate of 30,000 ml / min. In the chamber, 6,000 m of air at 20 ° C is co-currently flowing in the direction of the two-fluid fine spray nozzle.
The fluid flowed into the chamber at a flow rate of 1 / min. The emulsifier-added hardened cottonseed oil formed into fine droplets by the two-fluid fine spray nozzle was exposed to air, solidified by cooling, and collected from the cyclone and the bag filter as fine particles. The average particle diameter of the emulsifier-added cottonseed hardened oil micronized product thus obtained is 8 μm, and the dispersion in an aqueous system is smaller than that of the emulsifier-free cottonseed hardened oil micronized product prepared by the same method. Dramatically improved.
【００１６】[0016]
【実施例４】食用硬化油として市販の大豆極度硬化油
（融点６７℃）を８５℃に保持し、撹拌しながら溶解し
た後、乳化剤としてソルビタン脂肪酸エステル（ＨＬＢ
８．６）を油脂重量に対して１％添加した。次に、こ
の乳化剤添加大豆極度硬化油をステンレス製のバット上
に薄く層積し、固化させた後、６５ｇ／分の割合でジェ
ットミル（マイクロジェット・ミルＣＰＮ−０４型、セ
イシン企業（株）製）に供給した。また、加圧空気
（５．５ｋｇ／ｃｍ2 ）を１．４ｍ3 ／分の流量でジェ
ットミルに供給した。このようにして得られた乳化剤添
加大豆極度硬化油微粒化物の平均粒子径は８．５μｍで
あり、同様の方法で調製された乳化剤無添加の大豆極度
硬化油微粒化物と比べて、水系への分散が飛躍的に向上
した。Example 4 A commercially available soybean extremely hardened oil (melting point 67 ° C.) was maintained at 85 ° C. as an edible hardened oil and dissolved with stirring, and then sorbitan fatty acid ester (HLB) was used as an emulsifier.
8.6) was added at 1% based on the weight of the fat or oil. Next, this emulsifier-added soybean extremely hardened oil is thinly layered on a stainless steel vat and solidified, and then jet-milled at a rate of 65 g / min (Micro Jet Mill CPN-04, Seishin Enterprise Co., Ltd.). Manufactured). Also, pressurized air (5.5 kg / cm 2 ) was supplied to the jet mill at a flow rate of 1.4 m 3 / min. The thus-obtained emulsifier-added soybean extremely hardened oil micronized product has an average particle size of 8.5 μm, and is compared with the emulsifier-free soybean extremely hardened oil micronized product prepared by the same method. Dispersion has improved dramatically.
【００１７】[0017]
【試験例１】実施例３で得られた乳化剤添加綿実硬化油
微粒化物１０ｇ、あるいは乳化剤無添加綿実硬化油微粒
化物１０ｇを２％カゼイン水溶液１５０ｇに加え、ＴＫ
ホモミキサーで５分間、攪拌、分散させた。そして、分
散直後の試料を水で１００倍に希釈したものを５４０ｎ
ｍで経時的に透過率を測定した。分散直後の透過率は、
乳化剤添加綿実硬化油微粒化物及び乳化剤無添加綿実硬
化油微粒化物共にほぼ同じ値を示した。しかし、５時間
後では、乳化剤無添加綿実硬化油微粒化物の透過率は上
昇したが、乳化剤添加綿実硬化油微粒化物の透過率に変
化は殆どなかった。このことは、乳化剤添加綿実硬化油
微粒化物の水系への分散が良好に維持されていたことを
示す。Test Example 1 10 g of emulsifier-added cottonseed hardened oil micronized product obtained in Example 3 or 10 g of emulsifier-free cottonseed hardened oil micronized material was added to 150 g of a 2% aqueous casein solution, followed by TK.
The mixture was stirred and dispersed with a homomixer for 5 minutes. Then, a sample obtained by diluting the sample immediately after dispersion 100 times with water is 540 n.
The transmittance was measured over time with m. The transmittance immediately after dispersion is
Both the emulsified cottonseed hardened oil micronized product and the emulsified cottonseed hardened oil micronized product showed almost the same value. However, after 5 hours, the transmittance of the emulsified cottonseed hardened oil micronized product without added emulsifier increased, but the transmittance of the emulsified cottonseed hardened oil micronized product hardly changed. This indicates that the dispersion of the emulsifier-added cottonseed hardened oil micronized product in the aqueous system was well maintained.
【００１８】[0018]
【発明の効果】本発明では、食用硬化油を噴霧冷却、あ
るいは粉砕により微粒化することで、口中でのざらつき
がない食用硬化油微粒化物を提供することができる。ま
た、あらかじめ食用硬化油に乳化剤を添加しておくこと
により、微粒子でありながら、凝集せずに水系に速やか
に分散する食用硬化油微粒化物をも提供することができ
る。本発明の食用硬化油微粒化物は、官能的に悪影響を
及ぼす口中でのざらつきがなく、かつ水系への分散性に
優れているので、乳製品、油脂食品、菓子などの食品、
あるいは化粧品などの工業製品や医薬品などの原料とし
て有用である。According to the present invention, the hardened edible oil can be atomized by spray cooling or pulverization to provide a hardened edible oil having no roughness in the mouth. Further, by adding an emulsifier to the hardened edible oil in advance, it is possible to provide a hardened edible oil micronized product which is fine particles and is promptly dispersed in an aqueous system without being aggregated. The edible hardened oil micronized product of the present invention is free from roughness in the mouth which has a sensory adverse effect, and is excellent in dispersibility in an aqueous system, so that dairy products, oil and fat foods, foods such as confectionery,
Alternatively, it is useful as a raw material for industrial products such as cosmetics and pharmaceuticals.
Claims (3)
に乳化剤を溶解させてなり、乳化剤が水溶性である場合
には、粒子中に乳化剤を均一に分散させてなり、平均粒
子径を１５μｍ以下に微粒化したことを特徴とする食用
硬化油微粒化物。(1) when the emulsifier is oil-soluble,
When the emulsifier is dissolved in water and the emulsifier is water-soluble
Edible hardened oil, characterized in that an emulsifier is uniformly dispersed in the particles and the average particle size is reduced to 15 μm or less.
用硬化油を噴霧冷却し、平均粒子径を１５μｍ以下にす
ることを特徴とする請求項１記載の食用硬化油微粒化物
の製造法。2. The hardened edible oil according to claim 1, wherein the hardened edible oil in which the emulsifier is dissolved or uniformly dispersed is spray-cooled to reduce the average particle diameter to 15 μm or less. Manufacturing method.
用硬化油を粉砕し、平均粒子径を１５μｍ以下にするこ
とを特徴とする請求項１記載の食用硬化油微粒化物の製
造法。3. The hardened edible oil product according to claim 1, wherein the hardened edible oil in which the emulsifier is dissolved or uniformly dispersed is pulverized to reduce the average particle size to 15 μm or less. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5265741A JP3067492B2 (en) | 1993-09-29 | 1993-09-29 | Fine powder of hardened edible oil and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5265741A JP3067492B2 (en) | 1993-09-29 | 1993-09-29 | Fine powder of hardened edible oil and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0797594A JPH0797594A (en) | 1995-04-11 |
| JP3067492B2 true JP3067492B2 (en) | 2000-07-17 |
Family
ID=17421356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5265741A Expired - Fee Related JP3067492B2 (en) | 1993-09-29 | 1993-09-29 | Fine powder of hardened edible oil and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3067492B2 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08183990A (en) * | 1994-12-27 | 1996-07-16 | Riken Vitamin Co Ltd | Water-dispersing oil and fat powder |
| JP5601432B1 (en) * | 2012-12-06 | 2014-10-08 | 不二製油株式会社 | Powdered oil and fat, method for producing the same, and chocolate-like food using the same |
| JP6762653B2 (en) * | 2015-02-26 | 2020-09-30 | 日清オイリオグループ株式会社 | Powdered oil and fat composition for fish paste products |
| JP6762652B2 (en) * | 2015-02-26 | 2020-09-30 | 日清オイリオグループ株式会社 | Powdered oil and fat composition for breads |
| CN108566993A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | A kind of high retentiveness fat or oil composition and preparation method thereof |
| JP2019187383A (en) * | 2018-04-27 | 2019-10-31 | 日清オイリオグループ株式会社 | Powder oil and fat composition for topping |
| GB201906322D0 (en) * | 2019-05-03 | 2019-06-19 | Denyer William H | Fat |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58152097A (en) * | 1982-03-08 | 1983-09-09 | 雪印乳業株式会社 | Manufacture of particulate oil |
| JP2637270B2 (en) * | 1990-08-24 | 1997-08-06 | 不二製油株式会社 | Oil composition and emulsion containing the same |
-
1993
- 1993-09-29 JP JP5265741A patent/JP3067492B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0797594A (en) | 1995-04-11 |
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