JP5120907B2 - Method for producing oil or fat composition in which granular crystals are not formed - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing an oil or fat composition in which granular crystals do not form even after long-term storage.
The fat and oil composition produced by the method of the present invention maintains a smooth structure without generating granular crystals even after storage for a long time, so it can be used as a raw material for margarine, fat spread, shortening, In addition, it has a feature that it can be widely used as a raw material for fats and oils in the food field.
[0002]
[Prior art]
In oil and fat compositions such as margarine and fat spread, the fats and oils occupying most of the oil and fat composition are suitable for improving the handling properties when applied to bread or used for cooking at the same time as imparting shape retention to the oil and fat composition. In addition, extensibility is required. For this reason, in an oil-and-fat composition, it is a usual method to mix and combine several types of oils and fats having appropriate hardness. In addition to solid fats such as palm oil, vegetable oils and the like whose melting point has been raised by hydrogenation are used as components for imparting an appropriate hardness.
In fat and oil compositions using solid fat, especially in foods that solidify and compress the fat composition by kneading such as margarine and shortening, the structure deteriorates during storage, the diameter is 20 μm or more, and when it is large, the diameter is Large crystals of 2 to 3 mm are observed. This phenomenon is called a granular crystal, and is a very serious problem because it significantly deteriorates the function and appearance of the product and gives the food texture a so-called roughness.
[0003]
Regarding the formation of granular crystals in oils and fats and oil compositions so far, Ishikawa et al. (Oil Chemistry, vol.29, pp.235-242, 1980) and Sato et al. (J. Am. Oil Chem. Soc., Vol. 69, pp.1077-1080, 1992), to the β-type crystal, which is the most stable crystal, centered on 1,3-dipalmitoyl-2-oleoylglycerol, a triglyceride abundant in palm oil. It has been clarified that granular crystals are formed when this transition occurs. However, no uniform examination has been conducted on the means for preventing the formation of granular crystals in oils and fats and oil compositions, and only symptomatic means such as changing the type of emulsifier have been taken. . For this reason, there has been a risk of occurrence of granular crystals due to changes in various conditions during storage and distribution.
[0004]
[Problems to be solved by the invention]
The inventors of the present invention have been diligently researched to solve the problem of the formation of granular crystals in the above-described oils and fats and oils and compositions. When oil or fat composition in molten state is rapidly cooled, or unstable crystals of oil or fat are added to form unstable crystals, the fat and oil in long-term storage It has been found that the formation of granular crystals of the oil and fat composition can be prevented, and the present invention has been completed. Therefore, this invention makes it a subject to provide the manufacturing method of the fats and oils or fats composition which prevented the production | generation of the granular crystal.
[0005]
[Means for Solving the Problems]
Conventionally, it has been known that when oil and fat in a molten state are rapidly cooled, α-type crystals that are unstable crystals are formed in the oil and fat. Therefore, when producing the fats and oils and fat composition, the present inventors completely melt the fats and oils and fats composition by holding the fats and oils and fats composition at 80 ° C. or more for 30 minutes or more, After that, when the oil or fat composition is rapidly cooled with a refrigerant of −20 ° C. or less by directly spraying liquid nitrogen on the oil or fat composition or bringing it into contact with dry ice or the like, the α-type crystals are always present. It was found that it can be obtained. In addition, when oil and fat crystal particles producing α-type crystals are added while cooling the melted fat and oil and fat and oil composition, α-type is added to the entire fat and oil and fat composition using the crystal particles as a core. Found to produce crystals.
[0006]
Therefore, the present inventors, in accordance with the above method, when the oil or fat composition that produced α-type crystals is stored in a temperature range of 0 to 30 ° C., suppresses the production of the most stable type β-type crystals, It discovered that the production | generation of a crystal | crystallization did not occur, and came to establish the manufacturing method of the fats and oils or fat composition which do not produce | generate a granular crystal.
This is because a part of the α-type crystal enters into the β′-type crystal when the β-type crystal of the intermediate crystal type is generated due to the formation of the α-type crystal, thereby disturbing the regularity of the crystal structure. This is probably because the transition to the most stable β-type crystal is suppressed.
[0007]
In the present invention, for example, an oil or fat composition containing 15% by weight or more of palm oil or an oil or fat composition containing the oil or fat is first retained at 80 ° C. or more for 30 minutes or more, thereby completely completing the oil or fat composition. Melt. Thereby, all the crystal particles remaining in the oil and fat are melted.
Next, by rapidly cooling the melted fats and oils or fat composition or adding crystal particles that are producing α-type crystals that are unstable crystals during cooling, α-type crystals are produced in the fats and oils. . The method of rapid cooling is not particularly limited to the refrigerant, but rapid cooling is performed with liquid nitrogen, dry ice, ammonia, or the like, setting the refrigerant temperature to −20 ° C. or lower. Although there is no limitation in particular about the cooler used at this time, what is necessary is just to use a plate type cooler. Further, liquid nitrogen may be directly sprayed.
In the case of adding fat and oil crystal particles in which α-type crystals are formed, it is preferable to use fat and oil crystal particles having a relatively high melting point, such as tripalmitin and 1,2-dipalmitoyl-3-oleoylglycerol.
[0008]
Moreover, it is preferable that the addition amount of the oil-and-fat crystal particles is 5% by weight or more with respect to the oil and fat or the oil-and-fat composition. If the added amount of the oil / fat crystal particles is less than 5% by weight, the amount of the crystal particles is insufficient, and as a result, the α-type crystals cannot be generated throughout the oil / fat or oil / fat composition. In addition, when using oil and fat crystal particles such as tripalmitin in which the melting point of the α-type crystal is 40 ° C. or more, if the amount added exceeds 50% by weight with respect to the oil or fat composition, the texture becomes rough. Because it gives, it is not desirable.
According to the method of the present invention, the fats and oils and fats composition in which α-type crystals are formed do not form granular crystals even when stored in the temperature range of 0 to 30 ° C. It can be said that this is a very useful method for stabilizing the quality of oil-containing foods using sucrose.
And since the fats and oils composition manufactured by the method of this invention does not produce | generate a granular crystal | crystallization, it is necessary to inhibit crystallization with strong emulsifiers, such as PGPR currently normally used when manufacturing fats and oils products. In the resulting oil and fat product, the salt and flavor in the aqueous phase are quickly dispersed in the mouth, and the solubility of the oil and fat is also improved, which is more functionally preferable.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
In this invention, the fats and oils or fat composition which do not produce | generate a granular crystal | crystallization are manufactured with the following procedures.
First, fat and oil crystals are completely melted by holding the fat and oil or fat composition at 80 ° C. or higher for 30 minutes or longer. Next, the melted oil or fat composition is brought into contact with a refrigerant of −20 ° C. or less to rapidly cool to form an α-type crystal that is an unstable crystal, or while the oil is being cooled, α Type crystal grains are added to form α-type crystals. Thus, in the fats and oils and fats composition which produced | generated the alpha type crystal | crystallization, even if it preserve | saves for a long time in the temperature range of 0-30 degreeC, the production | generation of a granular crystal | crystallization 20 micrometers or more in diameter is not recognized.
Next, test examples and examples will be shown to explain the present invention in detail.
[0010]
[Test Example 1]
A mixed oil of 75% by weight of palm oil and 25% by weight of palm kernel oil was used as the oil and fat composition, and this mixed oil was held at 80 ° C. for 1 hour to completely melt the mixed oil. Next, liquid nitrogen was directly sprayed on the mixed oil in the molten state and rapidly cooled to solidify the mixed oil.
FIG. 1 shows an X-ray diffraction pattern obtained by measuring the crystal form of the mixed oil thus solidified by X-ray diffraction. According to this, a single peak is observed at 21.1 °, and α-type crystals are formed.
Further, after the mixed oil that produced the α-type crystals was stored at 5 ° C. for 6 weeks, the mixed oil was taken out to room temperature and visually observed. As a result, it was found that no granular crystals were formed in the mixed oil. . Further, FIG. 2 shows an X-ray diffraction pattern obtained by measuring the crystal form of this mixed oil by X-ray diffraction. According to this, the formation of the most stable β-type crystal, which is the cause of the coarse crystal, is not confirmed, and a metastable β′-type crystal is generated.
From the above results, when α-type crystals are formed by rapidly cooling the mixed oil in the molten state, β′-type crystals are formed even after storage at 5 ° C. for 6 weeks, and β which causes granular crystals. It was clarified that the formation of type crystals was suppressed.
[0011]
[Test Example 2]
A mixed oil of 50% by weight palm oil, 30% by weight rapeseed oil and 20% by weight soybean oil was used as the oil and fat composition, and this mixed oil was held at 80 ° C. for 1 hour to completely melt the mixed oil. . Next, this molten mixed oil was put in a refrigerator at 5 ° C. to start cooling. When the product temperature of the mixed oil reaches 40 ° C., 10% by weight of α-type crystal particles of 1,2-dipalmitoyl-3-oleoylglycerol are added to the mixed oil, followed by cooling and mixing. The oil solidified.
When the crystal form of the mixed oil solidified in this way was measured by X-ray diffraction, it was found that α-type crystals were formed as in Test Example 1.
The mixed oil that produced the α-type crystals was stored at 10 ° C. for 4 weeks, then taken out to room temperature and visually observed. As a result, it was found that no granular crystals were formed in the mixed oil.
In addition, when the crystal form of this mixed oil was measured by X-ray diffraction, the formation of the most stable β-type crystal, which is the cause of coarse crystals, was not confirmed, and a metastable β′-type crystal was formed. It became clear that
From the above results, when α-type crystals are formed by adding α-type crystal particles of fats and oils while cooling the mixed oil in the molten state, β′-type crystals are stored even after storage at 10 ° C. for 4 weeks. It was clarified that the production of β-type crystals that cause granular crystals was suppressed.
[0012]
[Example 1]
As an oil and fat composition, a mixed oil of 50% by weight of palm oil and 50% by weight of palm kernel oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, liquid nitrogen was sprayed directly on the mixed oil in the molten state, and rapidly cooled to produce a mixed oil that does not generate granular crystals.
In addition, when the crystal type of this mixed oil was measured by X-ray diffraction, it was found that α-type crystals were formed.
In addition, when this mixed oil was stored at a temperature of 5 to 20 ° C. in a 12-hour cycle, the formation of granular crystals was not visually observed after 4 weeks from the start of storage, and the structure was maintained immediately after production. Was.
[0013]
[Comparative Example 1]
As an oil and fat composition, a mixed oil of 50% by weight of palm oil and 50% by weight of palm kernel oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, this mixed oil in a molten state was gradually cooled in a refrigerator at 5 ° C. to obtain a mixed oil.
As for the mixed oil, when the crystal form was measured by X-ray diffraction when the product temperature reached 5 ° C., the formation of α-type crystals was not confirmed, and it was found that β′-type crystals were formed. It was.
In addition, when this mixed oil was stored at a temperature of 5 to 20 ° C. in a 12-hour cycle, generation of crystal particles was observed from about 2 weeks after the start of storage. 2 mm granular crystals were produced.
[0014]
[Example 2]
As an oil and fat composition, a mixed oil of palm oil 20% by weight, soybean hardened oil 50% by weight and soybean white squeezed oil 30% by weight was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, when the product temperature of the mixed oil in the refrigerator at 5 ° C. reaches 40 ° C., 5 wt% of tristearin α-type crystal particles are added to the mixed oil, and cooling is continued to mix the mixed oil. The mixed oil which solidified and did not produce | generate a granular crystal was manufactured.
When this mixed oil was stored in a refrigerator at 10 ° C., the formation of granular crystals was not visually observed even after 4 weeks from the start of storage.
[0015]
[Comparative Example 2]
As an oil and fat composition, a mixed oil of palm oil 20% by weight, soybean hardened oil 50% by weight and soybean white squeezed oil 30% by weight was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, the mixture was gradually cooled in a refrigerator at 5 ° C. to obtain a mixed oil.
When this mixed oil was stored in a refrigerator at 10 ° C., two weeks after the start of storage, granular crystals having a diameter of 2 mm were formed.
[0016]
[Example 3]
As an oil and fat composition, a mixed oil of 25% by weight of palm oil, 40% by weight of rapeseed hydrogenated oil and 35% by weight of corn white squeezed oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, while maintaining the temperature at 80 ° C., water and an emulsifier were added to the mixed oil 6 in a ratio of water 4 and an emulsifier 0.1, and stirred to prepare a complete water-in-oil emulsion. And this water-in-oil emulsion was cooled with a plate type cooler, and when the product temperature reached 10 ° C., 8 wt% of tristearin α-type crystal particles were added to the water-in-oil emulsion, After passing through the pin machine, the container was filled to produce a fat spread that did not produce granular crystals.
When this fat spread was stored in a refrigerator at 5 ° C., the formation of granular crystals was not visually observed even after 6 weeks from the start of storage.
[0017]
[Comparative Example 3]
As an oil and fat composition, a mixed oil of 25% by weight of palm oil, 40% by weight of rapeseed hydrogenated oil and 35% by weight of corn white squeezed oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, while maintaining the temperature at 80 ° C., water and an emulsifier were added to the mixed oil 6 in a ratio of water 4 and an emulsifier 0.1, and stirred to prepare a complete water-in-oil emulsion. And this water-in-oil emulsion was cooled with a plate type cooler, and when the product temperature reached 10 ° C., it was passed through a pin machine and then filled into a container to produce a fat spread.
When this fat spread was stored in a refrigerator at 5 ° C., the formation of granular crystals having a diameter of 0.5 mm was observed when one week had passed since the start of storage. When three weeks had passed since the start of storage, granular crystals having a diameter of about 2 mm were observed. It was generated.
[0018]
[Example 4]
As an oil and fat composition, a mixed oil of 15% by weight of palm oil, 50% by weight of rapeseed oil and 35% by weight of corn white squeezed oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, while maintaining the temperature at 80 ° C., water and an emulsifier were added to the mixed oil 5 at a ratio of water 4 and an emulsifier 0.1, and stirred to prepare a complete water-in-oil emulsion. This water-in-oil emulsion is rapidly cooled with a scraper-type cooler in which liquid nitrogen at -200 ° C is circulated, passed through a pin machine, and then filled into a container to produce a fat spread that does not produce granular crystals. Manufactured.
When this fat spread was stored in a refrigerator at 5 ° C., the formation of granular crystals was not visually observed even after 6 weeks from the start of storage.
[0019]
[Comparative Example 4]
As an oil and fat composition, a mixed oil of 15% by weight of palm oil, 50% by weight of rapeseed oil and 35% by weight of corn white squeezed oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. Next, while maintaining the temperature at 80 ° C., water and an emulsifier were added to the mixed oil 5 at a ratio of water 4 and an emulsifier 0.1, and stirred to prepare a complete water-in-oil emulsion. This water-in-oil emulsion is cooled with a scraping-type cooler in which 0 ° C. brine circulates, and when the product temperature reaches 8 ° C., it is passed through a pin machine and then filled into a container. Fat spread was manufactured.
When this fat spread was stored in a refrigerator at 5 ° C., the formation of granular crystals was observed when 2 weeks had passed since the start of the storage.
[0020]
[Example 5]
As a fat composition, a mixed oil of 40% by weight of soybean hardened oil, 30% by weight of palm oil, 10% by weight of lard and 20% by weight of soybean white oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. . Next, while maintaining the temperature at 80 ° C, add 2% by weight of emulsifier to the mixed oil, and quickly cool it with a scraping-type cooler in which -200 ° C liquid nitrogen circulates while blowing nitrogen gas. After passing through the machine, the container was filled and tempered at 28 ° C. for 2 days to produce a shortening that does not produce granular crystals.
With respect to this shortening, the formation of granular crystals was not visually observed even after 6 weeks from the start of storage.
[0021]
[Comparative Example 5]
As a fat composition, a mixed oil of 40% by weight of soybean hardened oil, 30% by weight of palm oil, 10% by weight of lard and 20% by weight of soybean white oil was held at 80 ° C. for 30 minutes to completely melt the mixed oil. . Next, while maintaining the temperature at 80 ° C., 2% by weight of an emulsifier is added to the mixed oil, and cooled with a scraping type cooling machine in which 0 ° C. brine circulates while blowing nitrogen gas. When the temperature reached 0 ° C., it was passed through a pin machine, filled into a container, and tempered at 28 ° C. for 2 days to produce a shortening.
With respect to this shortening, granular crystals having a diameter of about 1 to 2 mm were formed after 2 weeks from the start of storage.
[0022]
【Effect of the invention】
The fat and oil composition produced by the method of the present invention maintains a smooth structure without generating granular crystals even after storage for a long time, so it can be used as a raw material for margarine, fat spread, shortening, In addition, it can be widely used as a fat and oil raw material in the food field.
[Brief description of the drawings]
1 shows an X-ray diffraction pattern of a mixed oil immediately after rapid cooling and solidification in Test Example 1. FIG.
FIG. 2 shows an X-ray diffraction pattern of the mixed oil same as above after storage for 4 weeks.

Claims (2)

A margarine or fat spread characterized in that α-type crystals are formed by adding α-type crystal particles of fats and oils to an oil or fat composition in a completely melted state so that the addition rate is 5% by weight or more. Manufacturing method for shortening . The margarine or fat spread according to claim 1, wherein the fat or oil composition in a completely melted state is obtained by holding the oil or fat composition at 80 ° C or higher for 30 minutes or longer. Or manufacturing method of shortening .

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