JP4238824B2 - Oil composition - Google Patents

Description

  The present invention relates to edible processed oils and fats. More specifically, the present invention relates to a hardened fish oil substitute oil and fat composition.

  Hardened fish oil has been widely used as an edible processed oil. In particular, it occupies an important position as a raw material for commercial margarines and shortening. In the background, hardened fish oil is superior in plasticity and cheaper than other animal and vegetable oils or processed oils and fats thereof.

  However, the catch of small fish (for example, sardines and mackerels) that are used as raw materials for fish oil continues to decline not only in the seas around Japan but also globally, and prices are rising and even getting difficult. Under such circumstances, plastic oil and fat compositions are manufactured using animal and vegetable fats and oils, but compared with hydrogenated fish oil, the range of plasticity, texture, gloss, nobi or whipability is only significantly inferior. It was not obtained. In order to improve these disadvantages, it has been proposed to obtain a good cream with a fat obtained by transesterifying a blended oil of a palm oil, a lauric oil and a liquid oil (see Patent Document 1). It has been proposed to obtain a plastic fat composition having compatible properties (see Patent Document 2). In addition, there is also a proposal in which liquid oil is not smeared and graining is suppressed (see Patent Document 3).

  Moreover, in random transesterification, there exists a proposal which improves fats and oils, etc. for baked confectionery using the fats and oils containing a C20 or more fatty acid (for example, refer patent documents 4-7).

  In addition, there is also a proposal for improving plasticity and the like by transesterifying a blended oil such as fats and oils containing 20 or more fatty acids, lauric fats and palm fats (for example, see Patent Documents 8 to 11). ).

  However, these are pursuing improvements in the plasticity of conventional animal and vegetable oils and fats, or improvements in compatibility with hardened fish oils, and even if they are effective, the wide range of plasticity inherent to hardened fish oils, texture, In gloss, nobi or whipping properties, it is not superior to cured fish oil, and only provides a plastic fat composition having commercial value by mixing with cured fish oil.

  In recent years, discussions on trans isomers, which are constituent fatty acids of fats and oils, have been developed from a nutritional point of view, and the development of fats and oils with low trans isomer content is desired. As an example of the development of plastic oils and fats having a low trans acid content, there is a proposal of hydrogenation in the presence of a noble metal such as palladium or platinum and sodium methoxide as a transesterification catalyst (see Patent Document 12). As a development example of fats and oils that do not contain, there is a proposal of transesterifying palm oil and rapeseed oil or palm kernel oil and palm extremely hardened oil using 1,3-position specific lipase (see Patent Document 13).

  However, although it has been reported that plasticity has been improved in all cases, there has been no report of characteristics that can be substituted for hydrogenated fish oil, and no evaluation has been made.

JP-A-52-78203 JP-A-8-242765 JP-A-9-241672 JP 58-94345 A Japanese Patent Laid-Open No. 4-66045 Japanese Patent Laid-Open No. 4-71441 JP-A-9-224571 JP 50-26804 A JP 54-31407 A JP 54-34002 A JP-A-9-165595 JP-A-7-118688 JP-A-4-65493

  As described above, in the conventional technology, there is no known fat composition that has the same characteristics as hydrogenated fish oil and can be substituted for hydrogenated fish oil. Such oil composition is required, and the trans acid content is low. Oils and fats are also sought.

  Under such circumstances, the present inventor analyzed the composition of hydrogenated fish oil, and the trigly total carbon distribution when assuming that the constituent fatty acids are randomly arranged matches the trigly total carbon distribution of the fish oil very well. Based on this finding, if a triglyceride composition close to hydrogenated fish oil can be obtained, the present inventors have intensively studied that it is likely to exhibit characteristics equivalent to or higher than hydrogenated fish oil. The oil-and-fat composition and its production method have been completed.

  That is, the first of the present invention is a saturated fatty acid content of 48% to 52% by weight, 12.5% to 16% by weight of saturated fatty acid having 12 or less carbon atoms, and 4% by weight of saturated fatty acid having 20 or more carbon atoms. A fat-and-oil composition comprising an oil-and-fat mixture containing 14 to 14% by weight, characterized in that the melting point is 29.0 ± 1.5 ° C. and the penetration value at 20 ° C. is 110 ± 22. About.

  As a preferred embodiment, the present invention further relates to an oil and fat composition characterized in that the trans isomer content as a constituent fatty acid is 3% by weight or less.

  The second aspect of the present invention is a saturated fatty acid content of 68% to 75% by weight, 11% to 16% by weight of saturated fatty acid having 12 or less carbon atoms, and 5% to 20% by weight of saturated fatty acid having 20 or more carbon atoms. The present invention relates to a fat-and-oil composition characterized in that it is a random transesterified oil-and-fat of an oil-and-fat mixture, and has an ascending melting point of 38.0 ± 1.5 ° C. and a penetration value at 20 ° C. of 25 ± 5.

  As a preferred embodiment, the present invention further relates to an oil and fat composition characterized in that the trans isomer content as a constituent fatty acid is 3% by weight or less.

  The third aspect of the present invention is a saturated fatty acid content of 79% to 82% by weight, 12% to 17% by weight of saturated fatty acid having 12 or less carbon atoms, and 8% to 24% by weight of saturated fatty acid having 20 or more carbon atoms. The present invention relates to a fat-and-oil composition comprising a mixture of fats and oils containing a transesterified fat and oil, wherein the melting point is 43.0 ± 1.5 ° C. and the penetration value at 30 ° C. is 25 ± 7.

  As a preferred embodiment, the present invention further relates to an oil and fat composition characterized in that the trans isomer content as a constituent fatty acid is 3% by weight or less.

  4th of this invention is related with the oil-fat composition obtained by mix | blending at least 2 sort (s) selected from the group which consists of said oil-fat composition.

  5th of this invention is related with the manufacturing method of the said oil-fat composition.

  The fat and oil composition according to the present invention can be used as a margarine or shortening raw material, mixed with hardened fish oil, or not mixed with hardened fish oil, with changes in texture and luster of products using hardened fish oil and whipped cream. Providing products in which texture and gloss have equivalent properties. Further, it is possible to provide margarine or shortening having a trans isomer content of 3% or less and having characteristics equivalent to those of a product using hydrogenated fish oil.

  The rising melting point, fatty acid composition, and trans isomer content in the present invention are based on the standard oil analysis method (edited by the Japan Oil Chemists' Society-1996). In more detail, 2.2.4.2 Melting point (increased melting point), 2.4.2.2 Fatty acid composition (FID temperature rising gas chromatograph method), 2.4.4.1 Isolated trans isomer (difference infrared spectrum method). The rising melting point here means that oil and fat are collected in a capillary tube and solidified under a predetermined condition, and then immersed in a water tank and when the water tank temperature is increased at a predetermined speed under a differential pressure of 30 mm from the bottom of the capillary, It is the temperature that melts and eventually slips and begins to rise, and is closely related to the melting of fats and oils in the mouth.

  The ascending melting point of fats and oils is greatly related to mouthfeel, especially mouthfeel, when eaten as food. For example, if there is too much solid at a temperature close to body temperature and it seems to bite the candle, it is unsuitable for consumption.

  The penetration value in the present invention is based on the consistency test method of JIS K2220-1993. However, the mass of the cone (so-called cone) is 102.5 g, the plunger mass is 47.5 g, the pen can is made of tin and has an inner diameter of 57 mm and a depth of 25 mm, and the penetrometer is digital. An auto penetrometer (Mitamura Riken Kogyo) is used.

  The penetration measurement sample is prepared as follows.

  The oil to be measured is heated to 60 ° C. to 65 ° C., and ice having a thickness of 5 cm or more is placed horizontally and poured to the extent that it overflows into the penet can placed thereon. After solidifying and allowing to stand for 1.5 hours on ice, the sample is immersed in a constant temperature water bath at a desired measurement temperature and measured with a penetrometer after 2 hours.

  The penetration value represents the penetration as a penetration as described above, and is an index representing the hardness at the measurement temperature.

  Moreover, the hardness of fats and oils product has big influence on the workability | operativity at the time of kneading, for example, applying to bread. Since the hardness of fats and oils varies depending on the temperature, the temperature varies depending on the season and region, and the desired hardness often varies depending on the application, method of use, and environment used, and is emphasized along with the rising melting point. ing.

  In order to meet these demands, it is difficult to satisfy with a single oil and fat, and various products are marketed by processing various oils and fats and mixing them.

  It has been mentioned earlier that hydrogenated fish oil is an important raw material fat, but it is rare that hydrogenated fish oil can be satisfied alone, and those having various characteristics are desired and used.

  Hereinafter, the hardened fish oil according to the present invention will be described. The characteristic values are specified for the following three typical varieties of hardened fish oil.

  The first hardened fish oil (hereinafter referred to as hardened fish oil A) has the characteristics that the rising melting point is 29.0 ± 1.5 ° C. and the penetration value at 20 ° C. is 110 ± 22.

  The second hydrogenated fish oil (hereinafter referred to as “cured fish oil B”) has a characteristic that the melting point is 38.0 ± 1.5 ° C. and the penetration value at 20 ° C. is 25 ± 5.

  The third hardened fish oil (hereinafter referred to as hardened fish oil C) has the characteristics of an ascending melting point of 43.0 ± 1.5 ° C. and a penetration value at 30 ° C. of 25 ± 7.

  These hardened fish oil A, hardened fish oil B, and hardened fish oil C can be used alone or in combination of two or three kinds depending on the required characteristics of the products using them.

  Also, hardened fish oil A, hardened fish oil B, and hardened fish oil C are blended with one, two or three kinds selected according to the required characteristics of the products using them, and other animal or vegetable oils or fats or processed oils or animals. Can be used.

  The oil / fat composition of the present invention (hereinafter referred to as AA oil / fat composition) having characteristics corresponding to hydrogenated fish oil A has a saturated fatty acid content of 48% to 52% by weight and a saturated fatty acid of 12 or less carbon atoms. The ascending melting point obtained by random transesterification of an oil and fat mixture containing 5% to 16% by weight and 4% to 14% by weight of a saturated fatty acid having 20 or more carbon atoms is 29.0 ± 1.5 ° C. The penetration value at 20 ° C. has a characteristic of 110 ± 22, and can be used as an alternative fat / oil for the hardened fish oil A.

  When the saturated fatty acid content is 48% to 52% by weight, out of the range of 12.5% to 16% by weight of saturated fatty acid having 12 or less carbon atoms and 4% to 14% by weight of saturated fatty acid having 20 or more carbon atoms. , The characteristic value of hydrogenated fish oil A (that is, the rising melting point is 29.0 ± 1.5 ° C. and the penetration value at 20 ° C. is 110 ± 22) may be exceeded. When used as a shortening raw material, it is not preferable because it causes inconveniences such as the mixing ratio must be corrected.

  As for the relationship between the fatty acid composition and the characteristics of the random transesterified oil, the saturated fatty acid content is particularly affected. If the saturated fatty acid content is too low, the rising melting point is low and the penetration value is too high (that is, the penetration is large and soft), and if the saturated fatty acid content is too high, the rising melting point is too high and the penetration value is low. (The penetration is small and hard).

  The content of saturated fatty acids having 12 or less carbon atoms also affects the rising melting point and the penetration value, but not as much as the saturated fatty acid content.

  If the saturated fatty acid content and the saturated fatty acid content having 12 or less carbon atoms are the same, the saturated fatty acid content having 20 or more carbon atoms has little effect on the rising melting point and the penetration value.

  However, margarine using random oil containing almost no saturated fatty acid having 20 or more carbon atoms lacks commercial properties.

  In the AA oil composition, those using random oils containing less than 4% by weight of saturated fatty acids having 20 or more carbon atoms do not exhibit satisfactory margarine properties. Even if the content of saturated fatty acid having 20 or more carbon atoms is 14% by weight or more, the effect does not increase. Therefore, the content of saturated fatty acids having 20 or more carbon atoms needs to be 4 to 14% by weight.

  The oil / fat composition of the present invention (hereinafter referred to as BB oil / fat composition) having characteristics corresponding to hydrogenated fish oil B has a saturated fatty acid content of 68% by weight to 75% by weight and 11% by weight of saturated fatty acid having 12 or less carbon atoms. The rising melting point obtained by random transesterification of a fat and oil mixture containing 5% to 20% by weight of a saturated fatty acid containing 20% to 16% by weight and 20 or more carbon atoms is 38.0 ± 1.5 ° C., The penetration value at 0 ° C. has a characteristic of 25 ± 5, and can be used as an alternative fat / oil for the hardened fish oil B.

  When the saturated fatty acid content is 68% to 75% by weight, the saturated fatty acid having 12 or less carbon atoms is 11 to 16% by weight, and the saturated fatty acid having 20 or more carbon atoms is outside the range of 5 to 20% by weight. The characteristic value of fish oil B (that is, the rising melting point is 38.0 ± 1.5 ° C, the penetration value at 20 ° C is 25 ± 5) may be exceeded, and margarine or shortening as an alternative to hardened fish oil B When using it as a raw material, inconveniences such as the need to correct the blending ratio occur, which is not preferable.

  As for the relationship between the fatty acid composition and the characteristics of the random transesterified oil, the saturated fatty acid content is particularly affected. If the saturated fatty acid content is too low, the rising melting point is low and the penetration value is too high (that is, the penetration is large and soft), and if the saturated fatty acid content is too high, the rising melting point is too high and the penetration value is low. (The penetration is small and hard).

  The content of saturated fatty acids having 12 or less carbon atoms also affects the rising melting point and the penetration value, but not as much as the saturated fatty acid content.

  If the saturated fatty acid content and the saturated fatty acid content having 12 or less carbon atoms are the same, the saturated fatty acid content having 20 or more carbon atoms has little effect on the rising melting point and the penetration value.

  However, margarine using random oil containing almost no saturated fatty acid having 20 or more carbon atoms lacks commercial properties.

  In the BB oil composition, those using random oils containing less than 5% by weight of saturated fatty acids having 20 or more carbon atoms do not exhibit satisfactory margarine properties. Even if the content of saturated fatty acid having 20 or more carbon atoms is 20% by weight or more, the effect does not increase. Therefore, the content of saturated fatty acids having 20 or more carbon atoms needs to be 5% by weight to 20% by weight.

  The oil / fat composition of the present invention (hereinafter referred to as CC oil / fat composition) having characteristics corresponding to hydrogenated fish oil C has a saturated fatty acid content of 79% by weight to 82% by weight and 12% by weight of saturated fatty acid having 12 or less carbon atoms. An elevated melting point of 43.0 ± 1.5 ° C. obtained by random transesterification of an oil and fat mixture containing 8% to 24% by weight of a saturated fatty acid having a carbon number of 20% to 17% and a carbon number of 20 or more, It has a characteristic of a penetration value at 25 ° C. of 25 ± 7, and can be used as a substitute oil for hardened fish oil C.

  When the saturated fatty acid content is 79% to 82% by weight, the saturated fatty acid having 12 or less carbon atoms is 12 to 17% by weight, and the saturated fatty acid having 20 or more carbon atoms is 8 to 24% by weight. The characteristic value of fish oil C (that is, the rising melting point is 43.0 ± 1.5 ° C and the penetration value at 30 ° C is 25 ± 7) may be exceeded. When using it as a raw material, inconveniences such as the need to correct the blending ratio occur, which is not preferable.

  As for the relationship between the fatty acid composition and the characteristics of the random transesterified oil, the saturated fatty acid content is particularly affected. If the saturated fatty acid content is too low, the rising melting point is low and the penetration value is too high (that is, the penetration is large and soft), and if the saturated fatty acid content is too high, the rising melting point is too high and the penetration value is low. (The penetration is small and hard).

  The content of saturated fatty acids having 12 or less carbon atoms also affects the rising melting point and the penetration value, but not as much as the saturated fatty acid content.

  If the saturated fatty acid content and the saturated fatty acid content having 12 or less carbon atoms are the same, the saturated fatty acid content having 20 or more carbon atoms has little effect on the rising melting point and the penetration value.

However, margarine using random oil containing almost no saturated fatty acid having 20 or more carbon atoms lacks commercial properties.

  In the CC fat composition, those using random oil containing less than 8% by weight of saturated fatty acids having 20 or more carbon atoms do not exhibit satisfactory margarine characteristics. Even if the content of saturated fatty acid having 20 or more carbon atoms is 24% by weight or more, the effect does not increase. Therefore, the content of saturated fatty acids having 20 or more carbon atoms needs to be 8 to 24% by weight.

  These AA oil composition, BB oil composition and CC oil composition can be used alone or in accordance with the required properties of the products using them, like the cured fish oil A, cured fish oil B and cured fish oil C. A seed or three kinds can be blended and used.

  Moreover, AA oil composition, BB oil composition, and CC oil composition were each chosen according to the required characteristic of the product which uses these similarly to hardened fish oil A, hardened fish oil B, and hardened fish oil C. 1 It can be used in combination with seeds, two or three kinds and other animal and vegetable oils or fats or processed animal and vegetable oils and fats.

  The oil / fat composition of the present invention (hereinafter referred to as AT oil / fat composition) having characteristics corresponding to the cured fish oil A and having a trans isomer content of 3% by weight or less as a constituent fatty acid is saturated. A fat and oil mixture having a fatty acid content of 48% to 52% by weight, 12.5% to 16% by weight of a saturated fatty acid having 12 or less carbon atoms, and 4 to 14% by weight of a saturated fatty acid having 20 or more carbon atoms is randomly selected. The ascending melting point obtained by transesterification is 29.0 ± 1.5 ° C. and the penetration value at 20 ° C. is 110 ± 22. It can be used as fats and oils.

  The oil / fat composition of the present invention (hereinafter referred to as BT oil / fat composition), which has characteristics corresponding to hydrogenated fish oil B and has a trans isomer content of 3% by weight or less as a constituent fatty acid, is saturated. Random transesterification of an oil and fat mixture having a fatty acid content of 68% to 75% by weight, 11% to 16% by weight of a saturated fatty acid having 12 or less carbon atoms, and 5% to 20% by weight of a saturated fatty acid having 20 or more carbon atoms As a substitute oil and fat for the hardened fish oil B or BB oil and fat composition, the melting point obtained is 38.0 ± 1.5 ° C. and the penetration value at 20 ° C. is 25 ± 5. Can be used.

  The oil / fat composition of the present invention (hereinafter referred to as CT oil / fat composition) having characteristics corresponding to the cured fish oil C and having a trans isomer content of 3% by weight or less as a constituent fatty acid is saturated. Random transesterification of an oil and fat mixture having a fatty acid content of 79% to 82% by weight, 12% to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, and 8 to 24% by weight of a saturated fatty acid having 20 or more carbon atoms The ascending melting point obtained by the process is 43.0 ± 1.5 ° C., and the penetration value at 30 ° C. is 25 ± 7. As an alternative fat or oil for the hardened fish oil C or CC fat composition Can be used.

  These AT oil composition, BT oil composition and CT oil composition are used alone, depending on the required properties of the products using them, as well as hardened fish oil A, hardened fish oil B and hardened fish oil C, Two or three kinds can be blended and used. These AT oil composition, BT oil composition, and CT oil composition, as well as the hardened fish oil A, the hardened fish oil B, and the hardened fish oil C, are each selected according to the required characteristics of the products that use them. It can mix | blend with 2 or 3 types and other animal and vegetable fats and oils or animal and plant processed fats and oils, and can be used.

  These AA oil composition, BB oil composition, CC oil composition, AT oil composition, BT oil composition, and CT oil composition can be used alone, depending on the required properties of the products using them. Two or more kinds can be blended and used.

  These AA oil composition, BB oil composition, CC oil composition, AT oil composition, BT oil composition, and CT oil composition are selected from these groups according to the required characteristics of the products using them. In addition, it can be used in combination with one or more kinds and other animal and vegetable oils or fats or processed animal and vegetable oils and fats.

The raw material fat used for obtaining the AA fat composition, the BB fat composition and the CC fat composition of the present invention only needs to satisfy the following requirements.
1) The raw fat / oil used for obtaining the AA fat / oil composition has a saturated fatty acid content of 48 wt% to 52 wt%, 12.5 wt% to 16 wt% of saturated fatty acid having 12 or less carbon atoms, and 20 carbon atoms. It is necessary that the fat is selected from fats and oils that provide a fat and oil mixture containing 4 to 14% by weight of the above saturated fatty acids.
2) The raw fat / oil used for obtaining the BB fat / oil composition has a saturated fatty acid content of 68 wt% to 75 wt%, 11 wt% to 16 wt% of saturated fatty acid having 12 or less carbon atoms, and 20 or more carbon atoms. It is necessary that the fat is selected from fats and oils that provide a fat and oil mixture containing 5 to 14% by weight of saturated fatty acids.
3) The raw fat / oil used for obtaining the CC fat / oil composition has a saturated fatty acid content of 79% by weight to 82% by weight, 12% by weight to 17% by weight of saturated fatty acid having 12 or less carbon atoms, and 20 or more carbon atoms. It is necessary that the fat is selected from fats and oils that provide a fat and oil mixture containing 8 to 24% by weight of saturated fatty acids.

  Therefore, in order to obtain an AA oil composition, a BB oil composition, and a CC oil composition, an oil containing a saturated fatty acid having 12 or less carbon atoms and an oil containing a saturated fatty acid having 20 or more carbon atoms are required. . In order to make a fatty acid composition into a desired range, the fats and oils which consist of another fatty acid can also be used.

  As raw material fats and oils containing a saturated fatty acid having 12 or less carbon atoms, for example, coconut oil, palm kernel oil, Babas oil, milk fat and the like can be used alone or in combination. Moreover, hydrogenated fats and oils of these oils alone or mixed oils, fractionated fats and oils, hydrogenated fats and oils of fractionated fats and oils, fractionated fats and oils of hydrogenated fats and oils, and transesterified fats and oils can also be used.

  Examples of fats and oils containing fatty acids having 20 or more carbon atoms include Haieru rapeseed oil, white mustard oil, monkey fat, fish oil and the like. Hydrogenated fats and oils of these oils alone or mixed oils, fractionated fats and esters of hydrogenated fats and oils Exchange fats and oils can be used.

  As other oils and fats, for example, soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil, palm oil, beef tallow, pork fat and the like can be used alone or in combination. Moreover, hydrogenated fats and oils of these fats alone or mixed oils, fractionated fats and oils, hydrogenated fats and oils of fractionated fats and oils, fractionated fats and oils of hydrogenated fats and oils and transesterified fats and oils can also be used.

  The raw material fat used for obtaining the AT fat composition, the BT fat composition, and the CT fat composition of the present invention is similar to the raw fat used for obtaining the AA fat composition, the BB fat composition and the CC fat composition. However, it is necessary to be a fat selected from fats and oils in which the trans isomer content as a constituent fatty acid of the fat mixture is 3% by weight or less. If the trans isomer content as a constituent fatty acid exceeds 3% by weight, it is disadvantageous in that it is far from the trans isomer content of natural fats and oils and tends to be separated from market needs.

  Natural fats and oils hardly contain trans isomers, but may be present in hydrogenated fats and oils, for example, at 30 to 50% by weight.

  Therefore, when hydrogenated fats and oils are used as the raw material oil, it is necessary to limit the trans isomer content. For example, when 30% by weight of hydrogenated fat / oil is used in the fat / oil mixture to be subjected to random transesterification, the trans isomer content of the hydrogenated fat / oil is required to be 10.0% by weight or less. Similarly, when 20% by weight of hydrogenated fat / oil is used, the trans isomer content of the hydrogenated fat / oil is required to be 15.0% by weight or less. These requirements are reproduced by the raw oils and fats used, if the reaction conditions for producing hydrogenated fats and oils, for example, the catalyst species, the amount of catalyst added, the temperature, the pressure, etc. are normal conditions, If the iodine value at the end of hydrogenation is defined, it can be easily satisfied.

  Next, the manufacturing method of the oil-fat composition of this invention is demonstrated.

  In the production method of the present invention, the fat and oil mixture before the random transesterification is set in the required range for the main fatty acid composition of each of the above random transesterified fats and oils, and the selection of three or more raw fats and oils satisfying those requirements And the mixing rate of each raw material fats and oils can be calculated | required and prepared.

  The various random transesterified oils and fats described above may be a method using an alkali catalyst such as sodium methylate or a method using an enzyme such as lipase, and is not particularly limited, and can be obtained by a known non-selective transesterification method.

  Random transesterified fats and oils are deodorized and used in the same manner as ordinary fats and oils products.

  The present invention will be further described below with reference to examples and comparative examples, but the present invention is not limited to these examples.

(Examples 1-14)
The saturated fatty acid content is in the range of 48% to 52% by weight, 12.5% to 16% by weight of saturated fatty acid having 12 or less carbon atoms, and 4% to 14% by weight of saturated fatty acid having 20 or more carbon atoms. , Using a mixture of fats and oils with a trans isomer of more than 3% by weight or less than 3% by weight, a random transesterification reaction was carried out to produce a random reaction oil (7 types of AA oil composition and 7 types of AT oil composition). )created.

The method and conditions of random transesterification are shown below.
<Random transesterification method and conditions>
The raw material mixed oil was charged into a random reaction vessel, heated while stirring under reduced pressure, and dehydrated until reaching 120 ° C. and 30 mmHg. Next, 0.3% by weight of sodium methylate was added, and the mixture was reacted for 40 minutes in a nitrogen stream with stirring. The reaction solution was cooled to 90 ° C., 10% aqueous citric acid solution was added to adjust the pH to 11 or less, stirring was stopped and the mixture was allowed to stand, and then the oil layer and the aqueous layer were separated. After 90 ° C. warm water was newly added to the oil layer and stirred, so-called warm water washing was performed by allowing to stand and separating the oil layer and water layer. Washing with warm water was repeated until the pH of the separated aqueous layer was 8 or less, and then the mixture was heated with stirring under reduced pressure to dehydrate until reaching 100 ° C. and 30 mmHg. Next, 3% by weight of activated clay was added, and the mixture was stirred under reduced pressure. After reaching 100 ° C. and 30 mmHg, the whole amount was filtered 30 minutes later.

  The fatty acid composition of the random reaction oil thus produced was almost the same as that of the raw material mixed oil used.

  The triglyceride and total carbon distributions of the raw material mixed oil and the random reaction oil were measured by gas chromatography, the unreacted rate was determined, and the unreacted rate exceeding 3 mol% was not used as data.

  The unreacted rate is approximated by the least squares method based on the fatty acid composition of the raw oil mixture, the triglyceride / total carbon composition of the raw oil mixture, and the random reactive oil, assuming that the random reactive oil consists of equilibrium triglyceride, equilibrium diglyceride, and unreacted triglyceride. The solution was calculated.

  Table 1 shows the blending of the raw material oil (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oil.

  From Table 1, it was found that a reaction oil having the characteristics of hardened fish oil A was obtained in any of the examples.

(Examples 15 to 28)
Similar to Example 1, the saturated fatty acid content is 68% to 75% by weight, 11% to 16% by weight of saturated fatty acid having 12 or less carbon atoms, and 5% to 20% by weight of saturated fatty acid having 20 or more carbon atoms. In this range, the trans isomer exceeds 3% by weight or 3% by weight or less of the oil / fat mixture, and is subjected to a random transesterification reaction to generate a random reaction oil (seven BB oil / fat compositions and BT oil / fat composition). A total of 14 types of 7 types) were prepared.

  Table 2 shows the blending of the raw material oil (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oil.

  From Table 2, it was found that a reaction oil having the characteristics of hydrogenated fish oil B was obtained in any of the examples.

(Examples 29 to 42)
Similar to Example 1, the saturated fatty acid content is 79% to 82% by weight, 12% to 17% by weight of saturated fatty acid having 12 or less carbon atoms, and 8% to 24% by weight of saturated fatty acid having 20 or more carbon atoms. In the range, the trans isomer exceeds 3% by weight or 3% by weight or less of the oil / fat mixture, and is subjected to a random transesterification reaction to generate a random reaction oil (7 CC oil / fat compositions and CT oil / fat composition). A total of 14 types of 7 types) were prepared.

  Table 3 shows the blending of the raw material oil (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oil.

  From Table 3, it was found that a reaction oil having the characteristics of hydrogenated fish oil C was obtained in any of the examples.

(Comparative Examples 1-12)
As in Example 1, using a fat and oil mixture slightly exceeding the range of the fatty acid composition of the present invention, a random transesterification reaction was performed to generate a random reaction oil (four types of AAA fat composition, four types of BBB fat composition and CCC fat and oil). A total of 12 types of 4 compositions) were prepared.

  Table 4 shows the blending of the raw material oil (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oil.

  From Table 4, it was found that none of the comparative examples had the characteristics of the present invention.

(Comparative Examples 13-15)
Similarly to Example 1, using fats and oils containing almost no fatty acids having 20 or more carbon atoms, a fat and oil mixture having a saturated fatty acid content and a saturated fatty acid content of 12 or less carbon atoms within the scope of the present invention was prepared. Random transesterification was carried out to produce a random reaction oil (a total of three types: one AAA oil composition, one BBB oil composition, and one CCC oil composition).

  The results are shown in Table 4.

  From Table 4, in Comparative Example 13, Comparative Example 14 and Comparative Example 15, even when an oil and fat mixture containing almost no fatty acids having 20 or more carbon atoms is used, characteristics corresponding to hardened fish oil A, hardened fish oil B or hardened fish oil C It was found that a reaction oil having

(Examples 43-57, Comparative Examples 16-18, Control Examples 1-3)
Margarine was produced using an oil and fat composition having characteristics corresponding to the cured fish oil A, the cured fish oil B, or the cured fish oil C obtained as described above, and the characteristics were evaluated.

<Method and conditions for producing margarine>
1) Preparation of oil phase part: 80.94 parts by weight of oil and fat blended as raw materials (hereinafter referred to as “formulated oil”), 0.1 part by weight of Emulsy MS (manufactured by Riken Vitamin Oil), 0.1 part by weight of soybean lecithin, 10 ppm of carotene as coloring agent, 0.01 part by weight of Anato pigment, and 5 ppm of butter flavor and 70 ppm of milk flavor were mixed and kept at 60 ° C.
2) Preparation of aqueous phase part: 14.4 parts by weight of skim milk (milk solid content 8%) and 1.2 parts by weight of sodium chloride were mixed and water was added so that the water content was 16.4 parts by weight. Sterilized at 30 ° C. or higher for 30 minutes.
3) Pre-emulsification and quenching plasticization; the oil phase part and the water phase part prepared in 1) and 2) above are mixed, and the mixture is kept at 60 ° C. and then continuously emulsified and homogenized through an emulsification tank. It was rapidly cooled and plasticized with a model machine of the combinator type.
The rapid cooling plasticization is such that the second stage outlet temperature is 20 ° C. ± 2 ° C. lower than the rising melting point of the blended oil, and the third stage outlet temperature is 13 ° C. ± 2 ° C. higher than the rising melting point of the blended oil. The refrigerant flow rate was adjusted so that the temperature was low and the first stage outlet temperature was close to the average of the second stage outlet temperature and the first stage inlet temperature.
The number of rotations of the cooling cylinder was 500 rpm for the first, second and third stages, and the flow rate was approximately 50 kg / hr.
4) Filling: The quenched plasticized product was filled into 5 kg of cardboard.
5) Tempering: The product filled in the cardboard was aged by storing for 36 hours at a temperature 5 ° C. ± 1 ° C. lower than the rising melting point of the blended oil.
6) Storage conditions: After tempering, margarine was stored at a temperature 15 to 20 ° C lower than the rising melting point of the blended oil.

<Evaluation items and methods and conditions for margarine products>
1) Penetration value: A sample was taken with the margarine filled in the cardboard fully pushed into one end of a double-cut penetr can (inner diameter 57mm, length 40mm) and raised at both ends. And then immersed in a constant temperature water bath at the measurement temperature and measured with a penetrometer after 2 hours.
2) Texture and gloss: The surface of margarine filled in cardboard was cut off smoothly using a butter knife, and the surface state of margarine was evaluated by a 5-point method.
3) Evaluation criteria for texture;
5 points = Extremely smooth and has no rough feeling.
4 points = smooth, with almost no roughness.
3 points = Slightly smooth, but gritty.
2 points = There is almost no smoothness and the feeling of roughness is quite strong.
1 point = There is no smoothness and it is rough.
4) Evaluation criteria for gloss;
5 points = extremely glossy
4 points = very glossy
3 points = glossy.
2 points = almost no gloss.
1 point = no gloss.

<Butter cream test>
The test was performed in a thermostatic chamber set at a measurement temperature using a Hobart mixer (manufactured by Can Tho Mixer) type N50 (for 5 coats). The test was performed twice at the end of tempering and 4 weeks later.
A 300 g margarine sample kept at the measurement temperature is placed in a bowl, set in a Hobart mixer, and a stirring speed of NO. The sample was loosened by stirring at 1 (low speed) for 2 minutes. Next, 240 ml of syrup adjusted to a specific gravity of 1.31 was added over 1 minute while stirring, and the stirring speed was set to NO. 2 (medium speed), stirring was stopped after 5 minutes, and the sample adhering to the inner wall of the ball was scraped off and further stirred. Stirring was stopped and the cream was collected in a weighing can and weighed to determine the creaming value (amount of air containing air / sample g × 100).
Set the stirring speed to NO. The creaming number was determined for 10 minutes and 15 minutes after the actual stirring time was 2 (medium speed). The following items were evaluated for the cream after this operation.

<Cream evaluation items>
1) Separation of syrup; The degree of syrup separation was evaluated according to the following evaluation criteria.
5 points = separation of syrup is not recognized and gloss is uniform.
4 points = no syrup separation, but gloss is slightly uneven.
3 points = small syrup separation is observed.
2 points = small syrup separation is observed.
1 point = large syrup separation was observed 2) Hardness; Evaluation of squeezability; The cream was packed in a squeeze bag with a flower-shaped mouthpiece, and the hardness when squeezed was evaluated.
5 points = moderate hardness and easy to squeeze.
4 points = Slightly difficult, but easy to squeeze.
3 points = slightly soft or soft, but easy to squeeze.
2 points = slightly soft or slightly soft and slightly difficult to squeeze.
1 point = too hard or too soft, difficult to squeeze.
3) Texture and gloss: The surface condition of the cream squeezed out from the squeeze bag with a flower-shaped mouthpiece was evaluated.
The evaluation criteria are the same as those described in <Evaluation Items, Methods and Conditions of Margarine Products>.
4) Nobi; The surface condition of the squeezed cream was evaluated.
5 points = The aperture (edge) is sharp and the eyes are clean.
4 points = The aperture (edge) is sharp but slightly disturbed.
3 points = Aperture (edge) is cut slightly, and it becomes an avatar in some places.
2 points = squeezed eyes (edges) are severely cut and avatars are quite avatar
1 point = The aperture (edge) is uneven and very brittle.
5) Strain: Vibration was applied to the squeezed cream, and the shape retention before and after vibration was evaluated.
5 points = shape has not changed from before vibration. Very stable.
4 points = The shape is slightly changed but stable.
3 points = The shape is slightly deformed and deformed.
2 points = shape is deformed and deformed.
1 point = The shape is greatly deformed.

<Production and evaluation of margarine>
Margarines with different rising melting points and hardnesses were prepared and evaluated.

  In Comparative Examples 1 to 3, fats and oils mainly composed of fats and oils selected from hardened fish oil A, hardened fish oil B, and hardened fish oil C were used.

  Comparative Examples 16 to 18 use one or more selected from hardened fish oil A, hardened fish oil B, and hardened fish oil C, and the oil and fat composition obtained in Comparative Example 13, Comparative Example 14, or Comparative Example 15. It was.

  In Examples 43 to 57, one or two kinds selected from the cured fish oil A, the cured fish oil B, and the cured fish oil C, and the oil and fat composition obtained in Examples 1-42 were used.

  The characteristics of the cured fish oil used here were as follows.

Hardened fish oil A; rising melting point 29.8 ° C, penetration value 105 at 20 ° C
Hardened fish oil B; Penetration value 24 at ascending melting point 38.4 ° C, 20 ° C
Hardened fish oil C; rising melting point 43.5 ° C., penetration value 30 ° C. 27

  Tables 5 to 7 show blended raw material oil blends (mixing ratio is% by weight) and ascending melting points of blended oils.

  The results of changes over time in the characteristics of margarine products are shown in Tables 8-10.

  From Tables 8-10, it turned out that there is almost no difference of the daily change of a penetration value (penetration value) in any of a control example, a comparative example, and an Example.

  That is, with regard to the change in consistency (hardness) of the product over time, even if it uses a blended oil of hardened fish oil A, hardened fish oil B or hardened fish oil C, it hardly contains fatty acids having 20 or more carbon atoms. The oil / fat composition of the present invention and the hardened fish oil A, the hardened fish oil B or the hardened fish oil C may be used even if the oil / fat random oil and the hardened fish oil A, hardened fish oil B or hardened fish oil C are used. It was found that there was almost no difference even with the one using.

  As can be seen from Tables 8 to 10, with respect to changes in texture and gloss over time, all of Comparative Examples 1 to 3 have good commercial properties even after 8 weeks, whereas Comparative Examples 16 to 18 have a 2 weeks later. It has already been found that the product is lacking in merchandise. Moreover, it turned out that all of Examples 43-57 have a favorable commercial property even after 8 weeks, and are equivalent to a control example.

  The cream evaluation results are shown in Tables 11-13.

  In addition, the result of the butter cream test shows the result at the end of tempering since almost no difference was observed after the end of tempering and after 4 weeks.

From Tables 11-13, as for the cream evaluation results, it was found that the whipping value, syrup separation and spread were almost the same as the control example, comparative example, and example. However, the texture and gloss were found to be inferior to the control example in the comparative example. It was found that all of the examples were excellent in merchantability comparable to the control examples.

Claims (2)

  Random ester of a fat and oil mixture having a saturated fatty acid content of 79% to 82% by weight, 12% to 17% by weight of saturated fatty acid having 12 or less carbon atoms, and 8% to 24% by weight of saturated fatty acid having 20 or more carbon atoms An oil-and-fat composition having a melting point of 43.0 ± 1.5 ° C. and a penetration value of 25 ± 7 at 30 ° C. 2. The fat composition according to claim 1, wherein the trans isomer content as a constituent fatty acid is 3% by weight or less.