JPH02219581A - Modified fats and oils for margarine or shortening - Google Patents

Abstract

PURPOSE:To provide modified fats and oils having improved crystallinity and free from the generation of roughness by subjecting a mixture of palm oil and an edible oil to an ester exchange reaction using a lipase. CONSTITUTION:A mixture of palm oil and an edible oil (e.g. soybean oil) is subjected to an ester exchange reaction using a lipase (e.g. a lipase having 1,3-specificity and originated from the genus Rhizopus, Aspergillus, Penicillium, Candida, Pseudomonas, Mucor or Geobrichum bacteria) to provide an improved fats and oils which contains <=10wt.% of symmetric, two saturated monooleic triglycerides and <=2wt.% of solid fats having melting points of >=33.3 deg.C and which is useful for margarines and shortenings.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to modified edible fats and oils.

[Conventional technology and problems]

Processed fats and oils using palm oil, especially margarine and shortening, may develop roughness during product storage.

This phenomenon is called graining or coarse crystals, and is considered to be an extremely inconvenient problem, particularly as it significantly deteriorates the appearance and functionality of the product, and causes roughness and poor texture.

It has been confirmed that the component responsible for this roughness is symmetrical TG, which is contained in large amounts in palm oil. In other words, these TG acid components appear to shift to β-type crystals, which are the most stable polymorphs, during storage due to crystal transition of fats and oils, and repeat crystal growth, thereby causing roughness.

From these points of view, the current situation is that palm oil is used in products such as soft margarine within a range that does not exceed 20%, which is extremely important from the perspective of expanding the use of palm oil. This has become a big problem.

As a solution to this problem, a method of modifying the TG tank structure of the palm oil itself, that is, a method of reducing the symmetrical TG that is contained in a large amount in palm oil, is considered.
-110195, a method of randomizing the TG tank structure, a method of fractional crystallization, and a combination of these methods are considered effective.

However, when these methods are actually applied to soft margarine and shortening, although the occurrence of roughness during storage can be suppressed, the properties of the product (spreadability,
There was a rift in that it was technically difficult to use a large amount of palm oil in terms of consistency, etc.) and melting in the mouth.

(aU to be solved by the present invention: + It is possible to use a large amount of palm oil, which is attracting attention as an oil resource with high productivity in the future, and there is no problem of roughness during product storage, and it has excellent physical properties. Our objective is to develop modified oils and fats for use in soft margarine and shortening.

(Means for Solving Problem !111) The present invention transesterifies palm oil with other edible fats and oils to reduce symmetrical, disaturated monooleic triglycerides (symmetrical TG) that cause coarse crystals. It was discovered that palm oil could be used in high proportions, and it was also found that it could be used in a soft type margarine and modified shortening oil with excellent physical properties.
The present invention has been completed.

That is, the present invention reduces the content of symmetrical, disaturated monooleic triglycerides to 10% by transesterifying palm oil and certain edible fats and oils in the presence of lipase.
The present invention relates to modified oils and fats for use in soft margarine and shortening, in which the solid fat content (SFC) of the transesterified product at 33.3° C. or higher is 2% or less.

The edible fats and oils used in the present invention include vegetable oils, animal fats, and their slight aqueous fats, fractionated oils, etc., but from the viewpoint of keeping the solid fat content low after transesterification, the unsaturated fatty acid content is It is preferable to use vegetable oils such as soybeans, rapeseed, safflower, corn, etc., which have a large amount of edible oil.
A combination of one or more can also be used.

As a lipase, for example, Rhizotubus (Rhizotubus)
pus), Aspergillus spp.
), Penlcilium, Candida, Shutomonas (P
seudosonu+s), Mucor spp.
) and Jotrichum ll4 (Ge.

It is necessary to use a lipase derived from A.Lrichum) with a specificity of 1.3. 1.3 If a lipase without specificity is used, randomization will occur in TG fill formation similar to chemical transesterification, and although a reduction in symmetric TG will certainly occur, there will be 3-saturation in the product after the reaction. Since high melting point TG such as type TG is also produced at the same time, the solid fat content increases. This tendency increases as the palm oil content increases, making it difficult to use these lipases to obtain modified oils and fats that meet the present purpose.

In addition, regarding the product after the reaction, if the symmetric type, disaturated monooleic triglyceride, which is the component that causes roughness, exceeds 10%, roughness will occur early during storage, so the triglyceride content should be kept below 10%. It is necessary to prepare it so that Also, the temperature of the product at 33.3°C
Regarding the solid fat content above, if this value exceeds 2%, it will not be suitable for soft type margarine or shortening in terms of spreadability, hardness, zero solubility, etc., so the reaction is carried out to keep this value below 2%. It is necessary to implement

The present invention will be specifically described below based on Examples.

[Example-1] 3.0 kg of palm oil and 7.0 kg of soybean oil were mixed and heated to 60°C.
It melted. 1 from the genus Rhizolapus. 100g of purified lipase enzyme preparation with 3 specificities at 64-2588
Prepared according to the method described in No. 1, packed in a column,
The reaction temperature was 60°C with a flow rate of 0 g/hr, yielding 9.4 kg of transesterification product. The analytical values of the obtained reaction product are shown in Table 1.

After refining these oils and fats according to conventional methods,
Shortening was prepared by rapidly cooling and kneading while adding gas. The obtained shortening is
5. 10. Table 0 was placed in each thermostat at 15"C and examined for the appearance of roughness.

(Example-2) 6 kg of palm oil and 4 kg of rapeseed oil were mixed and melted at 60°C.A purified lipase enzyme preparation having 1.3 specificity derived from Rhizolapus was prepared according to the conditions of Example-1. ,
A transesterification product was obtained. The analytical values of the obtained reaction product are shown in Table 3.

After refining these oils and fats according to conventional methods,
This allows shortening to be rapidly cooled and kneaded while adding gas! I! Made by l. The obtained shortening was prepared in 5. 10. Table 0 was placed in each thermostat at 15°C and examined for the appearance of roughness.

table.

[Example-3] 5 kg of palm oil and 5 kg of corn oil were mixed and melted at 60°C. Using a purified lipase enzyme preparation with 1.3 specificity derived from Rhizolapus genus and following the conditions of Example-1,
A transesterification product was obtained. The analytical values of the obtained reaction product are shown in Table 5.

These oils and fats are purified according to conventional methods, (5), (6)
Oil m s, akg: 1-:/ Water tat (I V
63) Mix and melt 1.2 kg, monoglyceride 50 g, lecithin 12 g, and β-carotene 12B at 60°C. On the other hand, for the water layer, 1.86 kg of water and 1 salt
40 g of milk powder and 120 g of powdered milk are mixed and melted, and the aqueous layer is gradually added to the oil layer while pre-emulsification is carried out using a stirrer. This emulsion was further passed through a potator, rapidly cooled, and kneaded to prepare margarine. The obtained margarine was stored in a refrigerator (5°C) for 24 hours to stabilize the crystals, and then 5. 10. Table 0, 6 Examples, 1. Preserved in each thermostat at 15°C and examined for appearance of roughness. 2. In Sample No. 3, no roughness was observed even after 6 months of storage, and the properties were also very good compared to the comparative example.

table.

table.

Table 2 (Effects of the Invention) As shown in the examples, when the modified oil and fat obtained by the present invention was applied to margarine and shortening, a clear improvement in crystallinity was observed, and no roughness appeared. ,
In addition, a product with very good physical properties can be obtained.

table.

Claims (2)

[Claims] (1) By transesterifying a mixed fat with edible fat containing at least 25% palm oil using lipase, the content of symmetrical, disaturated monooleic triglycerides is reduced to 10% or less, and at a temperature of 33.3°C or higher. Solid fat content 2
Modified fats and oils for soft type margarine and shortening, characterized by containing % or less. (2) Modified oil and fat for margarine and shortening according to claim (1), characterized in that a lipase with 1 or 3 specificity is used as the lipase.