JPH01252246A - Beatable oil and fat composition - Google Patents

Abstract

PURPOSE:To provide the subject oil and fat composition exhibiting only one fusion peak of oil and fat in the endothermic analysis with a differential scanning calorimeter, having beatability, usable without tempering and free from problems of oil-off and sanitation. CONSTITUTION:The objective beatable oil and fat composition exhibiting only one fusion peak of oil and fat and free from transition peak in the melting zone oil and fat within MP-20 deg.C-MP+15 deg.C in the endothermic analysis (under temperature increase) with a differential scanning calorimeter can be produced e.g., by heating oil and fat or W/O-type emulsion and cooling the homogeneous product with a scraping tubular cooler such as votator or combinator. The developing temperature of the fusion peak of the oil and fat is preferably MP-10 deg.C-MP-15 deg.C wherein MP is melting point of the oil and fat.

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a novel oil and fat composition.
The present invention relates to an oil and fat composition that exhibits only one oil and fat endothermic peak in an endothermic analysis using annning Calorimetry and has an aerobic property.

"Prior Art and Problems" Margarine and shortening that have aerobic properties are cooled and kneaded using a votator, combinator, etc., and then filled and stored in a container or packaging material such as a cardboard box.
It is common to undergo a so-called tempering process in which the material is allowed to stand at a temperature 8° C. lower for 10 to 60 hours.

However, since such tempering is left at a relatively high temperature and in a state with few crystals, it is likely to cause so-called oil-off, and in the case of margarine, it is not preferable especially from the viewpoint of hygiene.

Furthermore, it takes a long time of 10 to 60 hours, and there are many problems in terms of production efficiency. In an attempt to solve these problems, for example, U.S. Patent No. 3,469,996 proposes quick tempering using microwave heating, but the microwave is uneven, so it is necessary to make improvements to the irradiation device, etc. C) Without this, it is difficult to put it into practical use, and it also involves the problem of consuming a large amount of power.

"Means for Solving the Problems" In view of the above circumstances, the present inventors have conducted intensive research to overcome these problems, and as a result of their intensive research, they have determined that heat treatment (tempering)'& degree We have now provided an oil and fat composition that has a transition peak in the melting zone of the oil and has air-impairing properties.

That is, in endothermic analysis (temperature rise measurement) using a differential scanning calorimeter, the present invention detects the only melting peak of fats and oils that does not have a transition peak in the melting zone of fats and oils in the range of MP-20°C to MP +15°C. It contains an air-damaging oil and fat composition characterized by exhibiting the following properties and having air-damaging properties.

The present inventors have conducted various studies on the air-damaging properties of oil and fat compositions, and by controlling the method of creating oil and fat crystals,
We have now created an oil and fat that shows only one peak on DSC and has air-impairing properties.

Traditionally, DS has been used as a method to thermally measure the physical properties of oils and fats.
C is used. DSC refers to the measurement of 2
It records the energy required to maintain a zero temperature difference between two samples versus time or temperature ('thermal analysis').
, by Hirotabe Kobe, Kodansha). Processed fats and oils such as margarine and shortening have a very high triglyceride composition.
- It is said to be extremely complicated and difficult to quantitatively handle heat absorption and heat absorption measurements. However, if we look at fats and oils macroscopically and consider them as a single phase, differences in crystallization should appear as peaks, and when we actually measure the endotherm of margarine, we see a pattern like the one shown in Figure 1. show.

This sample was actually heat-treated (tempered), but it is clear that there is a difference in peak expression when performing DSC endothermic analysis between samples that have been heat-treated and those that have not. The endothermic pattern shows an exothermic peak (transition peak) at the tempering temperature, and the pattern appears as if the melting zone of the fat is divided at that temperature. Such a pattern is not seen in oil and fat products that are not tempered.

The melting zone referred to here indicates the peak of the heat of fusion, and if the oil and fat composition used in the present invention is measured in the range of -60°C to +60°C, various melting zones exist.

For example, it is well known that a large endothermic peak that appears near 0°C is the melting peak of ice. Furthermore, the melting zone that appears following the melting peak of ice is the transition and melting peak of fat and oil crystals formed by triglyceride molecules.

Generally, oil and fat crystals are said to have polymorphism (polymorphism phenomenon), and depending on the conditions of heat treatment, the crystals have various polymorphisms. Therefore, the melting zone of fats and oils also appears as various peaks. On the other hand, in the processed oil and fat products handled in the present invention, several types of raw material oils may be combined in order to freely control their physical properties. In this case, if a liquid oil (neutral oil) is used as the raw material oil and a large amount of usage fee is used, the oil/fat composition containing the liquid oil is cooled to -60°C, and then endothermic analysis (heating・In some cases, a melting zone of liquid oil appears before the peak of ice melting occurs. In the present invention, such melting zones of liquid oil and ice are not targeted.

Therefore, the range of the melting zone of fat crystals other than liquid oil, which greatly influences the physical properties of fats and oils, is from MP-20°C to MP+15°C. Furthermore, if we consider MP as the starting point, the lower limit MP-
The behavior of oil and fat crystals at temperatures above 20°C greatly contributes to determining the air-impairing function, and the upper limit of MP + 15°C
indicates complete dissolution of oil crystals.

On the other hand, in producing the oil and fat composition of the present invention, a cooling method that is completely different from conventional methods is adopted. ), etc., when cooling with Al
In order to increase the cooling efficiency of the unit, it is necessary to heat the unit once beforehand to a temperature at which crystals do not precipitate. In other words, the final temperature after eight cycles of heating is the temperature at which the melting peak occurs. This temperature is easily determined by DSC exothermic analysis (cooling), and although the temperature changes by changing the DSC cooling rate, MP- A range of 10°C-MP-15°C is most desirable. Furthermore, this temperature is the inlet temperature of the A1 unit, and when cooled by the AI unit, many crystals precipitate at this temperature. Therefore, when the oil and fat composition produced by the above method is endothermally analyzed by DSC, the MP
-10'C-MP From -15°C, a melting zone of the oil and fat composition having air-impairing properties appears.

Furthermore, the key point in the present invention is the appearance of a transition peak at the tempering temperature, and the number of peaks in a temperature range lower than the transition peak indicates the inherent characteristics of the substance and has no relation to the present invention. .

The oil and fat composition of the present invention is prepared by heating and dissolving the oil or water-in-oil emulsion (hereinafter referred to as oil and fat), and then using a scraping-type tubular cooler such as a votator or a combinator.
AI unit), the inlet temperature is controlled to be at the melting point of -10 to -15°C and above the clouding point of the oil and fat, and cooled at an average cooling rate of 15°C/min or more, and then the same scraped two tubular In the cooler (A2 unit), set the outlet temperature to the outlet temperature of the A1 unit ±5°C.
It can be obtained by controlling and kneading.

The fats and oils used in the present invention are not particularly limited, and hydrogenated animal and vegetable oils, fractionated oils, lamb varnish oils, animal and vegetable oils, etc. conventionally used in margarine and shortening are preferably used. These fats and oils have an SFC of 15 to 3 at whipping temperature.
It is cured, separated, and blended so that it becomes 0%.

The emulsifier is not particularly limited, and commonly used glycerin fatty acid esters, sorbitan fatty acid esters, lecithin, propylene glycol fatty acid esters, sugar esters, and the like can be used alone or in combination. The amount added may be within the usual range of 0.05 to 5%.

In the case of emulsions, it is sufficient if a stable water-in-oil emulsion can be made, and oil/water content up to around 2/8 (weight ratio) is permissible, but a creaming value of 150% or more is suitable, and oil/water content is required to obtain a creamy state. is 6/4 or more, preferably 7/3 or more.

Oils and fats or water-in-oil emulsions, that is, oils and fats to which emulsifiers, fragrances, etc. are added, are heated and dissolved at 60 to 70°C. Additives such as antioxidants and preservatives are further added as necessary.

Next, before cooling with a scraping type tubular cooler (hereinafter referred to as A1 unit) such as a votator or combinator, the MP of the oil and fat is heated to a temperature in the range of -10 to -15°C and above the clouding point using a heat exchanger. (AO unit) to control the temperature. Even if the temperature is controlled by a plate type, if the liquid is not substantially liquid until it enters the A unit, the cooling effect in the A1 unit afterwards will be lost, so it is necessary to control the temperature at a temperature that does not allow crystals to precipitate. Note that temperature control is a means for improving the cooling effect of the A1 unit, so it may be omitted if the A1 unit and refrigeration function are sufficient.

Next, put the oils and fats into the A1 unit, and the average cooling rate is 15
5F of fats and oils at ℃/min or more, preferably 20℃/min or more
Cool to a temperature corresponding to 0.30-60%. Although it is extremely difficult to determine the exact cooling rate in the A1 unit, in the present invention, the average cooling rate is defined as □ (inlet temperature - outlet temperature)/residence time. At an average cooling rate of 20°C/min to 40°C/min, the grain size is 1
It becomes about 2 μm. To obtain small crystal grains, it is necessary not only to secure the required heat transfer area and refrigerant temperature of the A1 unit, but also to reduce the clearance of the AI unit, reduce the actual volume inside the cylinder, and shorten the residence time to increase the cooling rate. It is desirable to raise the Clearance is limited by equipment processing technology such as equipment scale, processing accuracy, strength, and material, and the normally used scale (cylinder diameter 8
0 to 170 m/m, length 500 to 1500 m/m), it is substantially difficult to reduce the length to 11 or less. Furthermore, if the clearance is made too small, the internal pressure will increase, which is not a good idea in terms of machine maintenance. Therefore, the clearance of the A1 unit is preferably about 1 to 51.

The cooling temperature is a temperature corresponding to 30 to 60% of 5FC of fats and oils. At a high temperature below 30% of 5FC, the cooling rate slows down, and the crystal grains become larger at <A2 units.

On the other hand, if the temperature exceeds 60% (low temperature) □, the internal pressure will increase, which is undesirable because it poses safety and maintenance problems.

Next, the mixture is kneaded using a scraping-type tubular cooler (A2 unit) similar to the AI unit. The reason why coarse crystal grains are produced when kneading with a pin machine is not clear, but it is presumed that the amount of SFC, that is, the temperature, and the number of rotations, that is, the stirring effect, have a large influence.

Therefore, it is desirable to select a kneading machine that can control the temperature of the fats and oils that have passed through the AI unit so that it can absorb heat generation such as crystallization heat and frictional heat. As such a kneading machine, A1
It is preferable to have a mechanism similar to that of the unit (including eccentricity).

Further, it is necessary to complete crystal precipitation and escape from the supercooled state while passing through the A2 unit. For this purpose, a residence time equivalent to that of the B unit is required, but it is not a good idea to install many A2 units in parallel from the viewpoint of equipment processing and operation management. The method of lengthening is advantageous. The required residence time varies depending on the composition of the oils and fats, the cooling temperature, etc., and is difficult to specify in general, but it is preferably about 0.5 minutes or longer. Although it is difficult to accurately determine the degree of supercooling, it can be determined by the state of the oil and fat after passing through the A2 unit. In other words, unless there is a phenomenon in which the hardness of the discharged fats and oils increases rapidly (generally referred to as "hardness") or the temperature of the fats and oils rises due to heat of crystallization, the supercooling state will be overcome. It can be concluded that an equilibrium state has been reached. The rotational speed of the A2 unit also affects the time from supercooling to equilibrium and the size of crystal grains as described above. It may also affect the stability of single crystals. From this point of view, it is preferable for the rotational speed of the A2 unit to be high, but if it is too high, the horsepower of the motor and frictional heat will increase, which is not desirable from the standpoint of the device. Therefore, the peripheral speed is preferably 1.25 m/sec or more, more preferably 1.25 m/sec to 3.5 m/sec.
It is in the range of seconds. In addition, although it is difficult to maintain a constant temperature while passing through the A2 unit, it is necessary to use an oil and fat composition that has sufficient aerobic properties within the AI unit exit temperature range of ±5°C, preferably ±2°C. Obtainable.

"Action/Effect" The present invention does not require any conventional tempering operation,
To provide an oil and fat composition rich in air-damaging properties.

In this way, there are no oil-off or hygiene problems caused by tempering, and production efficiency can be dramatically improved. Furthermore, it goes without saying that the oil and fat composition of the present invention can be widely used in applications that do not require air-impairing properties.

"Examples" The present invention will be described in more detail below based on Examples and Comparative Examples, but the present invention is not limited thereto. As the DSC, a thermal analyzer TAS-100 differential scanning calorimeter 8230B manufactured by Rigaku Denki Co., Ltd. was used.

Control example MP 37.2°C hydrogenated fish oil 20 parts (parts by weight, the same hereinafter)
A mixed fat and oil (MP=40.7°C) was prepared by adding and dissolving 0.1% glycerin fatty acid ester (weight%, hereinafter the same) and 0.2% sorbitan fatty acid ester in 60 parts of hydrogenated fish oil with MP40.7°C and 20 parts of rapeseed oil (MP=40.7°C). 2℃) 83.5% and aqueous phase 165%
% to obtain a wood-in-oil emulsion, which was kneaded under normal cooling conditions to obtain margarine. After that, MP-5℃ (
It was left at a temperature of about 35° C. for 48 hours to perform heat treatment (tempering).

Weighed 9.1 mg of the margarine obtained as above into a DSC sample cell, and placed it in a DSC measurement sample chamber (=50°C).
After holding the temperature for 10 minutes, the temperature was increased at a rate of 4°C/min (
(endothermic measurement). The obtained chart is shown in the first (A), (
Shown in B). FIG. 1(B) is a partially enlarged view of the first circle (A) (the same applies hereinafter). Furthermore, the DSC measurement sensitivity is 2mc.
It was al/S.

As is clear from Figure 1 (A) and (B), the onset temperature of the DSC endothermic peak is 26°C, and the tempering temperature (approximately 35°C)
℃), a transition peak is observed. Further, the oil and fat composition completely melts at 50°C.

Example 1 60 parts hydrogenated fish oil at M P 29.8°C, M P 37.
0.1% sorbitan monostearate, 0.1% sorbitan monooleate in 20 parts hydrogenated fish oil and 20 parts rapeseed oil at 2°C.
Mixed fat (MP) containing 2% lecithin and 0.1% lecithin.
= 32.1°C) and 30% by weight of the aqueous phase to obtain a water-in-oil emulsion, and a gas-impairing oil and fat composition was obtained under the following conditions.

AO unit outlet temperature: 19℃ A1 unit residence time: 24 seconds Clearance = 211 Cooling rate: 24.8℃/min Outlet temperature: 9.1℃ A2 unit outlet temperature: 8.5℃ Peripheral speed: 2.5m/sec Residence time: 3 minutes Clearance: 1Qmm The obtained composition was weighed at 21°2 in a sample cell for DSC measurement, and the temperature was raised from -50°C to 60°C at a rate of 4°C/min to perform endothermic measurement. . The measurement sensitivity was 5 mcal/S. The obtained charts are shown in FIGS. 2(A) and 2(B).

The creaming value of the oil and fat composition was 250%/15 minutes, and the cream state was good. The creaming value is expressed as mβ of air per unit weight of fat (including water in the case of margarine) x 100.

As is clear from Figures 2 (A) and (B), the starting temperature of the DSC endothermic peak of the oil and fat composition was 19°C, and it completely melted at 45°C, showing only one melting zone until it dissolved. Ta.

Comparative Example 1 The same oil and fat composition as in Example 1 was produced under the following conditions, and then heat-treated (tempered) at a temperature 3° C. lower than the MP of the oil and fat, to obtain an air-impairing oil and fat composition.

AO unit outlet temperature = 40℃ A1 unit residence time: 35 seconds Clearance: 51 Cooling rate: 42.9℃/min Outlet temperature = 15℃ A2 unit outlet temperature: 15℃ Peripheral speed: 2.5m/second Residence time 23 minutes Clearance = 10 22°4 mg of the obtained composition was placed in a sample cell for DSC measurement.
The sample was weighed, heated at a rate of 4° C./min, and endothermic measurement was performed.

The measurement sensitivity was 5 mcal/S. The obtained charts are shown in FIGS. 3(A) and 3(B).

The creaming value of the obtained oil/fat composition was 230%/min, but it showed a transition peak at the tempering temperature (approximately 29° C.) among the endothermic peaks of DSC. Further, the oil and fat composition is completely dissolved at 45°C.

Example 2 50 parts hydrogenated fish oil, MP 29.8°C, MP 35.9°C
30 parts of rhumnis oil, 20 parts of corn oil, 0.1% of sorbitan monostearate, 0.2% of sorbitan monooleate.
%, mixed fat with added and dissolved lecithin 0.1% (MP=
A water-in-oil emulsion was obtained by mixing 70 wt.

AO unit outlet temperature: 16℃ A1 unit residence time: 25 seconds Clearance: 211+1 Cooling rate: 24℃/min Outlet temperature: 6℃ A2 unit outlet temperature: 6℃ Peripheral speed: 2.5m/second Residence time: 3 minutes clearance :lQmm The obtained composition was weighed at 17°2 in a sample cell for DSC measurement, and the temperature was raised at a rate of 4°C/min to perform endothermic measurement. The measurement sensitivity was 5 mcal/S. The obtained charts are shown in FIGS. 4(A) and 4(B).

The creaming value of the oil and fat composition was 230%/15 minutes, and the cream state was good. As shown in FIGS. 3(A) and (B), the starting temperature of the DSC endothermic peak of the oil and fat composition is 16.5°C, and it completely melts at 40°C, with only one melting zone remaining until it dissolves. Didn't show it.

Comparative Example 2 The same oil and fat composition as in Example 2 was produced under the following conditions, and then heat-treated (tempered) at a temperature 4° C. lower than the MP of the oil and fat, to obtain an air-impairing oil and fat composition.

AO unit outlet temperature = 30°C A1 unit residence time: 40 seconds Clearance: 2 liters Cooling rate: ta, S°C/min Outlet temperature: 21°C A2 unit outlet temperature: 21°C Peripheral speed = 2.5 marks/second residence Time = 3 minutes Clearance: lQmm 20°3 mg of the obtained composition was placed in a sample cell for DSC measurement.
It was weighed, heated at a rate of 4° C./min, and endothermic measurement was performed. The measurement sensitivity was 5 mcal/S. The obtained charts are shown in FIGS. 5(A) and 5(B). The creaming value of the obtained oil/fat composition was 210%/min, but it showed a transition peak at the tempering temperature (approximately 25° C.) among the endothermic peaks of DSC. Further, the oil and fat composition is completely dissolved at 40°C.

Example 3 30 parts hydrogenated fish oil, MP 37.9°C, MP 48.7°C
5 parts of hardened beef tallow, 65 parts of rapeseed oil, 0.5% of saturated monoglyceride, and 0.3% of sorbitan monooleate were added and dissolved. 75% by weight of a mixed fat (MP = 31.0oc) was mixed with 25% by weight of the aqueous phase. A wood-in-oil emulsion was obtained, and an air-impairing oil and fat composition was obtained under the following conditions.

AO unit outlet temperature = 16℃ AI unit residence time: 24 seconds Clearance = 2 hours Cooling rate: 20℃/min Outlet temperature: 28℃ A2 unit outlet temperature: 8℃ Peripheral speed: 3m/second Residence time: 22 minutes 15 seconds Clearance: 1011 The obtained composition was weighed at 21°2 in a sample cell for DSC measurement, and the temperature was raised at a rate of 4° C./min to perform endothermic measurement. The measurement sensitivity was 5 mcal/S. The obtained charts are shown in FIGS. 6(A) and 6(B).

The creaming value of the oil and fat composition was 265%/15 minutes, and the cream state was good. The starting temperature of the DSC endothermic peak of the oil and fat composition was 16.5°C, and it completely melted at 45°C, showing only one melting zone until it melted.

Comparative Example 3 The same oil and fat composition as in Example 3 was produced under the following conditions, and then heat-treated (tempered) at a temperature 5° C. lower than the MP of the oil and fat to obtain an air-impairing oil and fat composition.

AO unit outlet temperature = 35℃ A1 unit residence time: 52 seconds Clearance: 12.5m Cooling rate 412.7℃/min Outlet temperature: 24℃ A2 unit outlet temperature: 16℃ Peripheral speed: 2.5m/second Residence time: 3 minute clearance: 10 Sodium liter 20 mg of the obtained composition was weighed into a sample cell for DSC measurement, and the temperature was raised at a rate of 4° C./min to perform endothermic measurement. The measurement sensitivity was 5 mcal/S. The obtained charts are shown in FIGS. 7(A) and (B). The creaming value of the obtained oil/fat composition was 190%/min, but it showed a transition peak at the tempering temperature (approximately 26° C.) among the endothermic peaks of DSC. The fat and oil composition 7 was completely dissolved at 45°C.

[Brief explanation of the drawing]

Figures 1 (A) and (B) to Figure 7 (A) and (B) are all DSC charts, and (B) is each (A).
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Claims (1)

[Claims] 1. Only one product that does not have a transition peak in the melting zone of fats and oils in the range of MP-20°C to MP+15°C in endothermic analysis (temperature increase measurement) using differential scanning calorimetry (DSC). 1. An aerobic fat and oil composition, which exhibits a melting peak of a specific amount of fat and oil, and is characterized by having aerobic properties. 2. The temperature at which the melting peak of the fat or oil appears is the MP-10 of the fat or oil.
2. A composition according to claim 1, wherein the temperature is in the range of -15[deg.]C to MP-15[deg.]C.