JP4075274B2

JP4075274B2 - Long-term stabilization method for processed fats and oils and processed foods

Info

Publication number: JP4075274B2
Application number: JP2000065400A
Authority: JP
Inventors: 康晴納庄; 一博上島; 愼一橋本; 正一加藤
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2000-03-09
Filing date: 2000-03-09
Publication date: 2008-04-16
Anticipated expiration: 2020-03-09
Also published as: JP2001252016A

Description

【０００１】
【発明の属する技術分野】
本発明は油脂加工食品の長期安定化方法に関する。更に詳しくは、パーム、パームステアリン等のパーム系油脂、カカオバター等のチョコレート油脂又はその代用脂、あるいはラード等を油脂原料としたマーガリン、ショートニングであっても、それらの欠点である油脂結晶の粗大化が解消され、長期間にわたって物性の安定した油脂加工食品を得る方法、及びこれを用いた油脂加工食品に関する。
【０００２】
【従来の技術】
マーガリン、ショートニング等の油脂加工食品は広く食品産業界で利用されているが、長期的に製品を貯蔵した場合、製品中に粗大な油脂結晶の発現や、白化現象、ひび割れ等が観察されることがある。特に、パーム由来の油脂原料、あるいはラード等の粗大結晶になりやすい性質を持つ油脂原料を用いた場合、ブツといわれる粗大な粒子の発現が見られる場合が多い。又、チョコレート又はその代用脂を含んだ、チョコレート風味のマーガリンあるいはショートニングにおいては、製品中に白い斑点が現れる、一般にブルーミングと呼ばれる白化現象が見られる。これらは製品の物性を悪化させるとともに食感にザラツキを生じ、製品の商品価値を著しく低下させる。
【０００３】
これらの問題点を解消する為の手段として、パーム系の油脂については、化学的あるいは酵素的にエステル交換を行って油脂を改良することが試みられている（特開平９−２２４５７０号、特開平１０−１８３１６５号）。しかしながら、化学触媒を用いてランダムにエステル交換する方法では、反応工程の他に触媒除去の工程が必要で、また油脂が着色するため脱色の必要も生じる。また酵素的なエステル交換方法においても、反応工程の他に酵素を固定化する工程等が必要で、製造工程が複雑化し、コストアップとなることは避けられない。これらエステル交換を行う方法の他に、ショ糖脂肪酸エステル等の乳化剤を結晶成長抑制剤として添加する方法も開示されているが（特公平７−２４５４７号）、乳化剤及びその他の添加物の添加は、風味の劣化につながる上に、コスト面、及び健康志向の消費者ニーズからも好ましくない。また、チョコレート風味のマーガリンあるいはショートニングの場合、チョコレートのブルーミング防止剤として用いられている各種添加剤を用いることが出来るが、前記のように添加剤の添加は好ましくないだけでなく、口どけ等の食感に悪影響を与え、また、これら添加剤の効果も充分ではないのが現状である。
【０００４】
上記のように、様々な検討がなされているにもかかわらず、製造工程の問題、コスト面、風味、健康上の問題等を全て解決できる、油脂加工食品の長期安定化の方法は、未だ完成されていないというのが現状である。
【０００５】
【発明が解決しようとする課題】
そこで、本発明の目的は、エステル交換等の製造工程の増加を伴わず、また、添加物を加えることなく、且つ、コスト面においても増加のない、油脂加工食品の長期にわたる安定化方法及び長期間にわたって安定な油脂加工食品を提供することにある。
【０００６】
【課題を解決するための手段】
本発明者らは、上記目的を達成するために鋭意検討を行った結果、加熱融解した油脂又は油脂を含むエマルションを強制的に加圧、冷却することで得られた油脂組成物の油脂結晶が、保存安定性に優れていることを見出し、上記課題を達成し得ることを知見し、本発明を完成させるに至った。
【０００７】
即ち、本発明は、油脂又は油脂を含むエマルションを加熱融解し、冷却晶析させるときに、油脂の結晶の析出開始前から１０〜１５０ＭＰａの圧力で強制的に加圧する加圧晶析により油脂又はそのエマルションを晶析することを特徴とする油脂加工食品の長期安定化法及びこの方法により結晶の粗大化を防止して得られる長期安定化された油脂加工食品である。
【０００８】
【発明の実施の形態】
以下に、本発明の詳細な実施形態を説明する。本発明で用いられる油脂は、精製パーム油、パームステアリン、カカオバター等のチョコレート油脂あるいはその代用脂、ラード等が挙げられ、本発明は、これらの結晶が粗大化し易い性質を持っている油脂に対してより効果的であるが、その他、通常の油脂加工食品に用いられる食用油脂であっても特に限定されず、動物油、植物油、乳脂等の天然油、及びこれらの油脂の硬化油、分別油、エステル交換油、ランダムウムエス油等の単独あるいは混合油が使用出来、油脂のみ、あるいは水と乳化されたＷ／Ｏ型エマルションとして用いられる。これら油脂又はそのエマルションには、その他、通常、油脂加工食品に添加される、呈味成分、香料、栄養成分、乳化剤、増粘剤、酸化防止剤が含まれていてもよい。
【０００９】
本発明における加圧晶析とは、融解した油脂又はそのエマルションを冷却晶析させるときに、強制的に加圧することをいう。ここで、加圧は冷却と同時に開始してもよいが、油脂又はそのエマルションを予め結晶が析出しない程度に冷却した後に加圧して晶析を行ってもよく、後者のほうが得られる結晶が微細となり、より好ましい物性となるだけではなく、加圧時間の短縮や晶析時間の短縮等の利点がある。
【００１０】
加圧晶析の方法としては、特に限定されないが、具体的には上記のような油脂又はそのエマルションを加熱融解し、例えば、静水圧容器に注入して加圧と冷却を行う。この静水圧容器は、加圧と冷却とを同時に行うことができるようになっているもので、静水圧容器内の内容物を加圧しながら、静水圧容器壁面部から内容物の冷却を行うことができる。加圧方式はピストン式、液圧式、空気圧式いずれの方法でもよい。冷却方式は冷媒式、空冷式いずれでもよい。加圧圧力、加圧時間、冷却媒体温度は、用いる食用油脂の原料組成や量等により最適値が異なるので一概に規定できないが、通常、加圧圧力は１０〜１５０ＭＰａ、加圧時間は１〜６０分、冷却媒体温度は−３０〜１５℃の範囲で処理を行うのが好ましい。上記加圧圧力が１０ＭＰａ未満であると、加圧による晶析の促進や結晶の微細化、及び結晶の安定化が不十分であり、効果が少ない場合が多い。また、圧力が１５０ＭＰａを越える高圧で処理をしても差し支えないが、晶析促進効果や結晶の微細化効果、結晶の安定化効果の向上が少なくなってゆき、必要以上の高圧での加圧は経済的にも、安全性の面からも好ましくない。また、加圧時間は、加圧圧力、温度、油脂組成等との兼ね合いで決まるが、１分未満であると晶析が不十分な場合が多い。一方、晶析が終了した後に更に加圧を続けても油脂物性等の品質の劣化はないが、更なる効果は少なく、実際には６０分を越えて加圧を続ける必要はない。更に、冷却媒体の温度が１５℃より高いと冷却速度が遅く、加圧の効果があっても晶析時間は長く大きな効果は得られ難い。一方、冷却媒体の温度が−３０℃より低い場合は冷却速度は速まるが、加圧による晶析促進効果や結晶の安定化、微細化効果の向上は少なくなり、経済面からも好ましくない。
【００１１】
尚、加圧処理は１度のみでも十分な効果が見られるが、晶析が不十分である場合等、必要によっては同様の処理を繰り返し行うことで更に効果が得られる。また工業的に本発明の加圧晶析を行う場合は、静水圧容器の代わりに、耐圧構造を有するエクストルーダーや耐圧冷却ユニット等を利用して、加圧と冷却を同時に行うように工夫することもできる。
【００１２】
加圧晶析した油脂組成物は更に捏和を行う。前記捏和とは油脂組成物を機械的に練ることを意味する。また加圧晶析と捏和を同時に行ってもよい。
【００１３】
本発明の油脂加工食品は、このようにして加圧晶析処理した油脂組成物を適当な状態に成型することにより得ることが出来る。
【００１４】
上記のようにして得られた油脂加工食品は、原料油脂がパーム系、チョコレート又はその代用脂、ラード等の長期保存中に粗大化し易い結晶を有するものであっても、結晶の粗大化が見られず、長期間にわたって安定である。
【００１５】
【実施例】
以下に実施例及び比較例を挙げて本発明を更に詳細に説明するが、本発明はこれらによりなんら制限を受けるものではない。尚、以下の記載中、特にことわらない限り、「部」は全て「重量部」を表す。
【００１６】
（実施例１〜４：精製パーム油）
精製パーム油（酸価０．１０、ヨウ素価５３、上昇融点３５℃）を６５℃に融解して、静水圧容器内（約４５０ｍｌ）に注入した。それぞれ、１０ＭＰａ（実施例１）、５０ＭＰａ（実施例２）、１００ＭＰａ（実施例３）又は１５０ＭＰａ（実施例４）に加圧すると共に、静水圧容器を外壁部から５℃の冷媒（エチレングリコール）で６０分間冷却して、加圧晶析を行った。これら加圧晶析処理の終了した試料を取り出し、３連ロールミル（井上製作所）（ローラー温度１０℃）を２回通過させて捏和を行い、実施例１〜４の加圧晶析油脂加工食品を得た。
【００１７】
（比較例１：精製パーム油）
実施例１〜４と同様の精製パーム油を６５℃に融解して実施例と同様の静水圧容器内に注入し、加圧せずに実施例と同様の方法で常圧晶析油脂加工食品（比較例１）を得た。
【００１８】
「長期安定性（結晶の粗大化）の評価」
実施例１〜４及び比較例１で得られた油脂加工食品を、１０℃及び２５℃の恒温槽で、６ヶ月間保存した。各々の、１ヶ月目、３ヶ月目及び６ヶ月目の試料をスライドガラス上に塗布し、偏光顕微鏡で粗大結晶の有無を観察した。結果を表１に示す。
【００１９】
【表１】

【００２０】
表１から明らかなように、加圧晶析を行っていない比較例１では、３ヶ月目から粗大結晶の出現が見られ、６ヶ月目ではかなり結晶の粗大化が進んでいるのに対して、加圧晶析を行った実施例１〜４では、６ヶ月保存しても、粗大結晶がほとんど見られなかった。
【００２１】
（実施例５〜８：チョコレート含有油）
硬化精製魚油（融点３６．１℃）６０部、菜種油３０部、ココア５部及びチョコレート１０部を６５℃に融解して混合し、静水圧容器内（約４５０ｍｌ）に注入した。それぞれ、１０ＭＰａ（実施例５）、５０ＭＰａ（実施例６）、１００ＭＰａ（実施例７）又は１５０ＭＰａ（実施例８）に加圧すると共に、静水圧容器を外壁部から５℃の冷媒（エチレングリコール）で６０分間冷却して加圧晶析を行った。これら加圧晶析処理の終了した試料を取り出して、３連ロールミル（井上製作所）（ローラー温度１０℃）を２回通過させて捏和を行い、実施例５〜８の加圧晶析油脂加工食品を得た。
【００２２】
（比較例２：チョコレート含有油）
実施例５〜８と同様の混合油を６５℃に融解して実施例と同様の静水圧容器内に注入し、加圧せずに実施例と同様の方法で比較例２の常圧晶析油脂加工食品を得た。
【００２３】
「長期安定性（結晶の粗大化、白化）の評価」
実施例５〜８及び比較例２で得られた油脂加工食品を、１０℃又は２５℃の恒温槽で、６ヶ月間保存した。各々の、１ヶ月目、３ヶ月目及び６ヶ月目の試料をスライドガラス上に塗布し、偏光顕微鏡で粗大結晶の有無を観察した。又、表面の白化状態を目視にて観察した。結果を表２に示す。
【００２４】
【表２】

【００２５】
表２から明らかなように、加圧晶析を行っていない比較例２では、３ヶ月目から粗大結晶及び白化現象の発現が見られ、６ヶ月目ではかなり結晶の粗大化及び白化が進んでいるのに対して、加圧晶析を行った実施例１〜４では、６ヶ月保存しても、粗大結晶及び白化現象がほとんど見られなかった。
【００２６】
【発明の効果】
油脂加工食品を長期間保存していると、製品中に粗大な結晶の発現が観察されることがあり、特に、パーム系油脂、ラード、カカオバター等のチョコレート油脂又はその代用脂等を油脂原料として用いた場合、その傾向が強い。これら粗大結晶は、製品の物性を悪化させると共に、食感にザラツキを与え、好ましくない。これに対し、本発明の方法を用いれば、特に粗大化の問題が大きいパーム系やカカオバター等の油脂原料を使用しても、特に煩雑な操作、添加物の添加等をせずに、長期間にわたって結晶粗大化が防止され、長期間にわたって物性、食感の良好な油脂加工食品を提供することが出来る。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for stabilizing long-term processed foods. More specifically, palm fats such as palm and palm stearin, chocolate fats and oils such as cacao butter, or substitute fats thereof, or margarine and shortening made from lard or the like as fat raw materials, coarseness of fat crystals which are their disadvantages The present invention relates to a method for obtaining a processed oil-fat food with stable physical properties over a long period of time, and a processed oil-fat food using the same.
[0002]
[Prior art]
Processed fats and oils such as margarine and shortening are widely used in the food industry, but when products are stored for a long period of time, the appearance of coarse fat crystals, whitening, cracks, etc. are observed in the product. There is. In particular, when an oil and fat raw material derived from palm or an oil and fat raw material having a property of easily forming coarse crystals such as lard is used, the expression of coarse particles called “butsu” is often observed. In addition, in chocolate-flavored margarine or shortening containing chocolate or its substitute fat, a whitening phenomenon generally called blooming, in which white spots appear in the product, is observed. These deteriorate the physical properties of the product and cause the texture to become rough, thus significantly reducing the product value of the product.
[0003]
As means for solving these problems, it has been attempted to improve the fats and oils of palm-based fats and oils by performing transesterification chemically or enzymatically (Japanese Patent Laid-Open Nos. 9-224570 and Heihei). 10-183165). However, in the method of transesterification using a chemical catalyst at random, a catalyst removal step is required in addition to the reaction step, and the oils and fats are colored, so that it is necessary to decolorize. In addition, the enzymatic transesterification method requires a process for immobilizing an enzyme in addition to the reaction process, which complicates the manufacturing process and increases costs. Besides these methods of transesterification, a method of adding an emulsifier such as sucrose fatty acid ester as a crystal growth inhibitor is also disclosed (Japanese Patent Publication No. 7-24547), but the addition of an emulsifier and other additives In addition to the deterioration of the flavor, it is not preferable from the viewpoint of cost and health-conscious consumer needs. In addition, in the case of chocolate-flavored margarine or shortening, various additives that are used as chocolate blooming prevention agents can be used, but as described above, addition of additives is not preferable, such as mouth lip The present condition is that the food texture is adversely affected and the effects of these additives are not sufficient.
[0004]
As mentioned above, a long-term stabilization method for processed oils and fats that can solve all of the manufacturing process problems, cost, flavor, health problems, etc. has not been completed. The current situation is that it has not been done.
[0005]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a method and a long-term stabilization method for processed oils and fats that do not involve an increase in production steps such as transesterification, do not add additives, and increase in cost. The object is to provide a stable processed oil and fat food over a period of time.
[0006]
[Means for Solving the Problems]
As a result of intensive investigations to achieve the above object, the inventors of the present invention have obtained fat crystals of the oil composition obtained by forcibly pressurizing and cooling the oil or fat that has been heated and melted or the emulsion containing the oil. The present inventors have found that the storage stability is excellent and have found that the above-mentioned problems can be achieved, thereby completing the present invention.
[0007]
That is, in the present invention, when oil or fat or an emulsion containing oil is heated and melted and cooled and crystallized , the oil or fat is obtained by pressure crystallization that is forcibly pressurized at a pressure of 10 to 150 MPa from the start of oil crystal precipitation. A long-term stabilization method for processed oils and fats characterized by crystallizing the emulsion, and a long-term stabilized processed oils and fats food obtained by preventing crystal coarsening by this method .
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Detailed embodiments of the present invention will be described below. Examples of the fats and oils used in the present invention include chocolate oils and fats such as refined palm oil, palm stearin and cacao butter, or substitute fats and lards thereof. Although it is more effective, other edible oils and fats used in ordinary processed oil and fat foods are not particularly limited, and natural oils such as animal oils, vegetable oils and milk fats, and hardened oils and fractionated oils of these fats and oils In addition, a single or mixed oil such as transesterified oil or randomum es oil can be used, and it is used as a W / O type emulsion emulsified with only oil or water or water. In addition to these fats and oils or emulsions thereof, flavoring ingredients, fragrances, nutritional ingredients, emulsifiers, thickeners, and antioxidants that are usually added to processed oils and fats may be included.
[0009]
The pressure crystallization in the present invention means forcibly pressurizing when melted oil or its emulsion is cooled and crystallized. Here, pressurization may be started at the same time as cooling. However, the oil or fat or emulsion thereof may be cooled in advance to such an extent that crystals do not precipitate, and then pressurized for crystallization. Thus, not only the physical properties are more preferable, but also there are advantages such as shortening of the pressurizing time and shortening of the crystallization time.
[0010]
The method of pressure crystallization is not particularly limited, but specifically, the above-described oil or fat or emulsion thereof is heated and melted and injected into a hydrostatic pressure vessel, for example, and pressurized and cooled. This hydrostatic container is designed so that pressurization and cooling can be performed at the same time, and the contents are cooled from the wall surface of the hydrostatic container while pressurizing the contents in the hydrostatic container. Can do. The pressurization method may be any of a piston method, a hydraulic method, and a pneumatic method. The cooling method may be either a refrigerant type or an air cooling type. Pressurization pressure, pressurization time, and cooling medium temperature cannot be defined unconditionally because the optimum values differ depending on the raw material composition and amount of the edible oil and fat used, but the pressurization pressure is usually 10 to 150 MPa, and the pressurization time is 1 to 1. It is preferable to perform the treatment at a cooling medium temperature in the range of -30 to 15 ° C for 60 minutes. When the pressurization pressure is less than 10 MPa, the crystallization is not accelerated, the crystal is refined, and the crystal is not sufficiently stabilized by pressurization. In addition, the treatment may be performed at a high pressure exceeding 150 MPa, but the improvement of the crystallization promoting effect, the crystal refining effect, and the crystal stabilizing effect is reduced, and the pressurization is performed at a pressure higher than necessary. Is not preferable from the viewpoint of economy and safety. The pressurization time is determined by the balance with the pressurization pressure, temperature, oil composition, etc., but if it is less than 1 minute, crystallization is often insufficient. On the other hand, even if the pressurization is continued after the crystallization is finished, there is no deterioration in quality such as fat and oil properties, but there is little further effect, and it is not actually necessary to continue the pressurization over 60 minutes. Furthermore, when the temperature of the cooling medium is higher than 15 ° C., the cooling rate is slow, and even if there is an effect of pressurization, the crystallization time is long and it is difficult to obtain a large effect. On the other hand, when the temperature of the cooling medium is lower than −30 ° C., the cooling rate is increased, but the effect of promoting crystallization, stabilization of crystals, and improvement of the refining effect due to pressurization are reduced, which is not preferable from the economical viewpoint.
[0011]
Note that a sufficient effect can be seen even if the pressure treatment is performed only once, but if the crystallization is insufficient, the effect can be further obtained by repeating the same treatment if necessary. In addition, when performing pressure crystallization of the present invention industrially, use an extruder having a pressure-resistant structure, a pressure-resistant cooling unit, or the like, instead of the hydrostatic pressure vessel, so that pressure and cooling are performed simultaneously. You can also.
[0012]
The oil and fat composition subjected to pressure crystallization is further kneaded. The kneading means that the oil and fat composition is mechanically kneaded. Further, pressure crystallization and kneading may be performed simultaneously.
[0013]
The processed oil / fat food of the present invention can be obtained by molding the oil / fat composition thus pressure crystallized into an appropriate state.
[0014]
The processed processed fats and oils obtained as described above show that the raw material fats and oils have crystals that are likely to be coarsened during long-term storage such as palm-based, chocolate or substitute fat, lard, etc. Not stable over a long period of time.
[0015]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited by these. In the following description, “parts” means “parts by weight” unless otherwise specified.
[0016]
(Examples 1-4: refined palm oil)
Purified palm oil (acid number 0.10, iodine number 53, rising melting point 35 ° C.) was melted to 65 ° C. and poured into a hydrostatic vessel (about 450 ml). While pressurizing to 10 MPa (Example 1), 50 MPa (Example 2), 100 MPa (Example 3), or 150 MPa (Example 4), respectively, the hydrostatic container was cooled from the outer wall portion with a refrigerant (ethylene glycol) at 5 ° C. After cooling for 60 minutes, pressure crystallization was performed. The sample after completion of the pressure crystallization treatment was taken out, passed through a triple roll mill (Inoue Seisakusho) (roller temperature 10 ° C.) twice, kneaded, and the pressure crystallization fat processed food of Examples 1 to 4 Got.
[0017]
(Comparative Example 1: Refined palm oil)
Refined palm oil similar to Examples 1 to 4 is melted at 65 ° C. and poured into a hydrostatic container similar to that in Example, and processed with atmospheric pressure crystallization oil and fat in the same manner as in Example without applying pressure. (Comparative Example 1) was obtained.
[0018]
"Evaluation of long-term stability (crystal coarsening)"
The fat and oil processed foods obtained in Examples 1 to 4 and Comparative Example 1 were stored for 6 months in a thermostatic bath at 10 ° C. and 25 ° C. Each sample of the first month, the third month, and the sixth month was applied on a slide glass, and the presence or absence of coarse crystals was observed with a polarizing microscope. The results are shown in Table 1.
[0019]
[Table 1]

[0020]
As is apparent from Table 1, in Comparative Example 1 in which no pressure crystallization was performed, the appearance of coarse crystals was observed from the third month, whereas the coarsening of crystals was considerably advanced in the sixth month. In Examples 1 to 4 where pressure crystallization was performed, even when stored for 6 months, coarse crystals were hardly seen.
[0021]
(Examples 5 to 8: Chocolate-containing oil)
60 parts of hardened and refined fish oil (melting point: 36.1 ° C), 30 parts of rapeseed oil, 5 parts of cocoa and 10 parts of chocolate were melted and mixed at 65 ° C and poured into a hydrostatic vessel (about 450 ml). While pressurizing to 10 MPa (Example 5), 50 MPa (Example 6), 100 MPa (Example 7), or 150 MPa (Example 8), respectively, the hydrostatic pressure vessel was cooled from the outer wall with a refrigerant (ethylene glycol) at 5 ° C. Pressure crystallization was performed after cooling for 60 minutes. The sample after completion of the pressure crystallization treatment was taken out, passed through a triple roll mill (Inoue Seisakusho) (roller temperature 10 ° C.) twice, kneaded, and subjected to the pressure crystallization fat processing of Examples 5-8. Got food.
[0022]
(Comparative Example 2: Chocolate-containing oil)
The same mixed oil as in Examples 5 to 8 was melted to 65 ° C. and poured into a hydrostatic pressure vessel similar to that in Example, and atmospheric pressure crystallization of Comparative Example 2 was performed in the same manner as in Example without applying pressure. An oil processed food was obtained.
[0023]
"Evaluation of long-term stability (crystal coarsening, whitening)"
The fat and oil processed foods obtained in Examples 5 to 8 and Comparative Example 2 were stored in a thermostatic bath at 10 ° C. or 25 ° C. for 6 months. Each sample of the first month, the third month, and the sixth month was applied on a slide glass, and the presence or absence of coarse crystals was observed with a polarizing microscope. Moreover, the whitening state of the surface was observed visually. The results are shown in Table 2.
[0024]
[Table 2]

[0025]
As is apparent from Table 2, in Comparative Example 2 in which no pressure crystallization was performed, coarse crystals and whitening phenomenon were observed from the third month, and the coarsening and whitening of the crystals progressed considerably in the sixth month. On the other hand, in Examples 1 to 4 where pressure crystallization was performed, even when stored for 6 months, coarse crystals and whitening were hardly observed.
[0026]
【The invention's effect】
If the processed fats and oils are stored for a long period of time, the appearance of coarse crystals may be observed in the product. Especially, fats and oils such as palm fats, lards, cacao butter, etc. When used as, the tendency is strong. These coarse crystals are not preferable because they deteriorate the physical properties of the product and give a rough texture. On the other hand, when the method of the present invention is used, even when using fats and oils such as palm-based and cacao butter, which have a particularly large problem of coarsening, a long operation can be performed without complicated operations and addition of additives. The coarsening of the crystal is prevented over a period, and a processed oil and fat food having good physical properties and texture over a long period of time can be provided.

Claims

When oil and fat or an emulsion containing oil is heated and melted and cooled and crystallized, the oil or fat or its emulsion is crystallized by pressure crystallization forcibly pressurized at a pressure of 10 to 150 MPa from the start of precipitation of the oil or fat crystal. A long-term method for stabilizing processed oils and fats, characterized in that

The processed fats and oils food which was stabilized for a long time by preventing the coarsening of the crystal | crystallization using the method of Claim 1 .

The processed oil / fat food according to claim 2 , wherein the oil / fat contains at least one selected from the group consisting of palm oil and fat, chocolate or substitute fat and lard.