JPH03146595A - Production of granular solid oil and fat - Google Patents

Abstract

PURPOSE:To readily obtain the title product capable of readily handling by dropping heat-melted article of solid oils and fats into a liquid difficult to dissolve the oils and fats, forming the melted article into granular oil drops and separating and drying the oil drops. CONSTITUTION:Oils and fats such as palm oil, lemon oil, hardened fish oil or hardened tallow are melted by heating the oils and fats to temperature higher than the melting points. The oils and fats kept at a temperature lower than the melting points of the oils and fats are dropped into liquid such as methanol or acetone which is difficult to dissolve the oils and fats, formed into granular oil drops and then separated and dried to provide the objective product.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to foods, pharmaceuticals, cosmetics, health foods, seasonings,
Particulate solid oils and fats that can be used in a wide range of fields such as agricultural chemicals, or functional substances (such as aromatic substances, taste substances, intestinal bacteria, enzymes, medical drugs, vitamins, agricultural chemicals, etc.) that have special functions. The present invention relates to a method for manufacturing a particulate functional substance-composite solid oil and fat product, in which a functional substance-composite solid fat product is added and complexed.

[Prior Art] [Problems to be Solved by the Invention] In general, fats and oils are either liquid or solid at room temperature (generally 20° C.).

In other words, most oils and fats made from natural animals and plants are liquid or paste-like at room temperature, and like beef tallow and pig intestines, their form changes from liquid to paste to semi-solid with slight changes in room temperature. There are many things that can cause a lot of damage, and care must be taken when handling them at food manufacturing sites, storage, transportation, etc.

In order to solve this problem of inconvenience, it is thought that it is necessary to adjust the fats and oils so that they exhibit solid particles such as beads or granules even at room temperature.

In recent years, so-called hydrogenated fats and oils have been produced by hydrogenating fats and oils and have a high melting point (hereinafter referred to as "melting point of fats and oils" indicates an elevated melting point), and have come to be used as raw materials for soaps and fatty acids. Furthermore, advances in oil and fat fractionation technology have made it possible to separate and refine oils and fats with high melting points from natural oils and fats, and some of these oils are now solid at room temperature.

However, at present, the normal distribution form of these oils and fats, which are solid at room temperature, is in the form of flakes, lumps, or solid forms filled in various cans, and products filled in cans must be heated above their melting point before use. There is the inconvenience of having to melt it and take it out as a liquid, and when it comes to flake-like or lump-like products, there are inconveniences such as the size of the flakes or lumps being inconsistent, and the formation of minute powders that are easily destroyed during transportation and difficult to use. . Furthermore, their forms were not necessarily aesthetically pleasing.

On the other hand, various attempts have been made to improve the ease of handling of aromatic substances, taste substances, intestinal bacteria, enzymes, medical drugs, vitamins, agricultural chemicals, and the like.

For example, in the field of pharmaceuticals, there are capsules in which the drug is encapsulated, and tablets made by adding excipients, but all of these methods require complicated manufacturing processes. However, there are problems in that highly sophisticated technology is required and manufacturing costs are high, and in the case of pharmaceutical products, capsules deform during storage, or the contents change and leak. Even tablets have been subject to cracking and discoloration due to drying during storage.

For this reason, a possible solution is to store it in a chemically stable substance while physically protecting it, and in the case of fat-soluble base ingredients, it can be emulsified by dissolving it in soybean oil etc. Attempts have been made to create a formulation for injection, but since it is a liquid formulation, special containers such as ampoules and vials are required to store the formulation, and there are problems such as sterilization of equipment associated with injection. However, it was complicated.

For this reason, considering various application fields, it is thought that one way is to utilize solid fats and oils, but solid fats and oils are difficult to handle in their normal form, and if they can be made into granules, this problem of handling could be solved. It seems to be. However, even if an attempt is made to form oils and fats or fat and oil composite products into particles using a normal granulating device, granulation is difficult because the melting point of fats and oils is relatively low.

[Means to solve the problem]

The present invention solves the above problems and provides a method for producing particulate solid oil and fat products to which a functional substance is added.

That is, the outline of the present invention is as follows.

The invention of claim 1 is a method of heating an oil or fat whose melting point is above room temperature to melt it to a temperature above the melting point, and dropping the oil or fat, which is maintained at a temperature below the melting point of the fat, into a liquid in which it is difficult to dissolve. This is a method of forming particulate oil droplets, solidifying them, and separating and drying them to obtain particulate solid fats and oils.

The invention according to claim 2 uses an oil or fat whose melting point is at a temperature higher than room temperature as a retaining agent, and a functional substance composite oil or fat to which a functional substance is added, which is kept at a temperature below the melting point of the oil or fat and is a liquid in which the oil or fat is difficult to dissolve. In this method, a particulate functional substance composite solid oil product is obtained by dropping the mixture into particulate functional substance composite oil droplets, which are then assimilated and separated and dried.

In the above, the fats and oils used include fats and oils that are solid at room temperature (20° C.) and have a melting point higher than room temperature, and that are obtained by distillation or fractional crystallization.

Hydrogenated fats with a high melting point or fats and oils with a high melting point obtained from animal and vegetable fats by fractional crystallization are added to normal animal and vegetable fats and oils that are liquid or paste-like at room temperature to raise the melting point and improve it so that it becomes solid at room temperature. Oils and fats can also be applied.

The liquid for dropping the oil and fat to granulate it is selected from a liquid that does not easily dissolve the oil and fat, and in particular, alcohol, acetone, or water can be used alone or as a mixture. However, depending on the product, it is necessary to carefully select the liquid for cooling and solidification, since not only the presence of a trace amount of the above liquid but also the remaining of its changed substances may be disliked depending on the product. Among these, ethanol is preferable because it has a disinfecting effect and is harmless even if it remains in the product and adheres to it.

In addition, in the present invention, the liquid is selected to be one that does not easily dissolve fats and oils, but for example, for methanol at 0°C, it is about 0.46g in 100g of solution, and for acetone, it is about 0.66g in 100g of solution. Since it is a degree, it cannot be said that it is uniform unless the temperature conditions are determined and the liquid is specified, but this degree can be considered as a rough guide.

The functional substances used in the present invention include aromatic substances,
Taste substances, intestinal bacteria, enzymes, medical drugs, vitamins,
It is a general term for substances that have functions such as agricultural chemicals, but it goes without saying that they must not be reactive with oils and fats as retention agents and cooling liquids.

Furthermore, for separating and drying the particles, filtration and air drying are usually advantageous because they are economical and do not adversely affect the product.

[Effect]

When carrying out the present invention, when a fat or a functional substance composite fat is dropped into a liquid in which the fat or oil is difficult to dissolve, the dropping speed is determined by the inner diameter of the nozzle, the temperature difference between the dropped material such as the fat, etc., and the liquid,
Although it depends on various conditions such as the dropping distance, when a high-temperature oil droplet comes into contact with the cooling liquid, it first becomes a soft solid in the shape of a drop, and in a liquid with a lower specific gravity than oil or fat, this gradually drops. During this time, the particles become almost spherical due to surface tension and are deposited in the lower part, and if this is separated by filtration or the like and dried, the desired particulate solid oil and fat product can be obtained.

However, if flat particles are desired, if a liquid with a higher specific gravity than oil or fat is used for cooling, the oil droplets or oil droplet-like objects will not sink to the bottom, and flat solid particles will form on the surface of the liquid. Therefore, if this is separated by filtration or the like, the desired flat particulate solid oil and fat product can be obtained.

When alcohol or acetone is used as a cooling medium, it is easy to dilute with water, so the specific gravity can be easily adjusted, and therefore the sedimentation rate of fats and oils can be controlled. In other words, when the specific gravity of the liquid (cooling medium) is made slightly lower than the specific gravity of the oil, the settling speed of the oil particles in the liquid is slow, and conversely, when the specific gravity of the solution is 4 times smaller than the specific gravity of the oil The grains quickly settle to the bottom. Controlling the sedimentation rate is important in order to prevent oil particles from coming into contact with each other during sedimentation and fusing or fusing together. If it is large, as mentioned above, the dropped oil will exist on the surface of the liquid without settling, where it will be cooled and solidified, resulting in a flat shape such as a disk rather than a spherical shape. .

Note that in a typical implementation method of the present invention, the dropping rate of oil droplets is set to 10
If the rate is cc/min and the dropping distance is 5 inches, about 50 particles with a diameter of about 3 cranes can be obtained per minute. Further, the temperature difference between the oil droplets and the cooling liquid is preferably 40 to 80°C in view of various conditions such as heating temperature and dropping temperature.

〔Example〕

Examples of the present invention will be described below.

Example 1 Beef tallow (melting point 42
3 parts by weight of hardened beef tallow (melting point 60°C) was added to 7 parts by weight of this beef tallow for the purpose of molding the beef tallow (melting point: 60°C) into beads. After the addition, the mixture was heated and melted at 70''C and thoroughly mixed.

Further, the above melt was added dropwise to an acetone-water mixture (80% by volume of acetone, 20% by volume of water) at 0°C through a nozzle with a diameter of 11 m. The distance between the liquid level and the nozzle tip was 10 mm. The fat was deposited at the bottom of the solution as spherical particles with a diameter of 2 mm. This was filtered and separated and dried to obtain a solid fat or oil.

This product had a bead-like solid form at room temperature, was not sticky, and was very easy to handle. When cooking grilled meat,
When I sprinkled it on a frying pan in advance to prevent it from burning, I was able to make delicious yakiniku that brought out the flavor of the beef.

Example 2 2 parts by weight of lemon oil and 98 parts by weight of an oil or fat with a melting point of 45°C obtained from palm oil by fractional crystallization were heated and melted and mixed to obtain a solid oil or fat with a melting point of 42°C to 44°C at room temperature. This oil and fat was heated to 55°C to melt it, and then cooled to 5°C to create an ethanol-water mixture (ethanol 75% by volume, water 25% by volume).
). As a result, spherical solid fats and oils were obtained which solidified at the bottom of the solution. After separation and drying, this product has a lemon aroma and is added to flour at 2% when making cakes and kutskii.
When added in proportions of % by weight, both cake and kutsky obtained fatty and delicious products with a lemon aroma.

Example 3 Tocopherol was added at a ratio of 2% by weight to hydrogenated fish oil with a melting point of 65°C, and the mixture was heated and melted at 70°C. This oil and fat was gradually dripped into water at 20° C. from a nozzle with an inner diameter of 1 mm placed 5 mm above the water surface. As a result, a disk-shaped solid oil containing tocopherol with a diameter of 4 mm was obtained on the water surface. This was separated and dried to obtain a product.

Example 4 Using beef oil and hardened beef tallow as main raw materials, the compositions shown in Table 1 were prepared along with additives such as seasonings, and heat treatment was performed at 118° C. for 2 hours. After that, when the oil and fat in the upper layer was cooled to 80℃, the upper layer was separated. Bead-shaped seasoning solid fats and oils were obtained by dripping from a nozzle. This solid oil has a beef-like flavor, and when it was added at a rate of 2% to ground beef minced meat during the production of hamburgers, a good hamburger with a strong beef aroma was obtained.

Table (weight%) 2.0 2.0 3.0 3.0 5.0 10.0 10.0 40.0 25, O Alanine Glycine Xylose Sorbitol Beef extract Sake Soy sauce Beef tallow Hardened beef tallow Example 5 Heated to 85°C A 10°C portion of beef extract (water-soluble concentrate) and 2 parts by weight of soybean lecithin were added to a 88-wall portion of dissolved hardened beef tallow (melting point: 52°C) at room temperature, and mixed using a homomixer. While the fat was not solidified and was still in a solution state, it was dropped into an 80 volume % ethanol-water mixture adjusted to 20°C to obtain small spherical solid fat at the bottom of the mixture. After taking this product out, it was air-dried on a filter paper to obtain a solid fat and oil having a beef-like flavor. When these small spherical solid fats and oils were kneaded with minced meat at a ratio of 2% by weight based on the total weight during hamburger production, a high-quality hamburger with an accentuated beef-like flavor was obtained after cooking.

Example 6 Melting point fractionated from palm oil by fractional crystallization is 45°C
Palm oil having a meat roast-like flavor was obtained by heating the oil and fat (hereinafter referred to as palm oil in this section) as the main raw material at 118° C. for 2 hours with the composition shown in Table 2. This palm oil was dissolved at 55°C and added dropwise to a 90% by volume ethanol-water mixture adjusted to 15°C. As a result, spherical solid fats and oils were obtained at the bottom of the liquid mixture. After taking this product out, it was air-dried on a filter paper to obtain a solid fat and oil having a meat roast-like flavor. When this spherical solid fat and oil was added to the shark roe filling at a ratio of 3% by weight, delicious shark roe with an emphasized weight was obtained.

Table 2 (% by weight) Alanine 2.0 Glycine 2.0 Xylose 3.0 Sorbitol 3.0 Beef extract 2.0 Animal protein decomposition product 2.0 Soy sauce 20.0 Palm oil fraction 66.0 Examples 7 Similar to Example 2, the melting point fractionated from palm oil was 45"
3 parts by weight of lemon oil and 2 parts by weight of hydrogenated soybean oil (melting point 65°C) are added to 95 parts by weight of the oil and fat C, and heated to 60°C.

The mixture was dropped into an 85 volume % ethanol-water mixture adjusted to 10° C. while heating to maintain a liquid state, and a spherical solid oil was obtained at the bottom of the mixture. After taking out the product, it was air-dried on a filter paper to obtain a lemon flavor and a solid spherical fat at room temperature of 25°C. When this product was added at a ratio of 2% by weight to the total raw material as an auxiliary raw material during the remixing step after primary fermentation in bread production by a conventional method, glossy and delicious bread with a lemon aroma was obtained. When this spherical oil was left indoors, the scent of lemon wafted into the room and acted as an air freshener.

Example 8 1 part by weight of bulk ketoprofen powder, which is an anti-inflammatory analgesic, was heated and melted at 70°C together with 70 parts by weight of an oil fractionated from palm oil and having a melting point of 36°C. Furthermore, 29 parts by weight of hardened beef tallow (melting point 60°C) heated and melted at 80°C was added, and immediately 1
It was dropped into a 90% by volume ethanol-water mixture adjusted to 0°C. The solid fat deposited in a spherical manner at the bottom of the solution was collected and dried to obtain 96 parts by weight of a spherical ketoprofen-containing solid fat preparation. After removing this substance, when you feel pain, take 50 nv (1 kg per 1 kg of body weight) in terms of ketoprofen.
) was taken orally, and the pain disappeared 20 minutes after taking it.

Example 9 5 parts by weight of vitamin A and 5 parts by weight of hardened beef tallow (melting point 60°C) were heated to 90°C and mixed and dissolved. This material was dropped onto the surface of water adjusted to 10°C while maintaining the temperature at 60°C. As a result, a disk-shaped vitamin A-containing solid fat and oil was obtained on the water surface, which was filtered and dried to obtain a product.

Example 10 2 parts by weight of pyrethrin was dissolved in 8 parts by weight of hydrogenated soybean oil (melting point 65°C) heated and melted at 75°C, and in the heated state 10 parts by weight
It was added dropwise into methanol adjusted to ℃.

As a result, a spherical solid fat containing pyrethrin was obtained at the bottom of the liquid. After removing it from the liquid and drying it, I sprayed it at a rate of Ig (50 grains of spherical solid oil) per 10 m' in the corners of the room at home, and no mosquitoes were observed indoors during the summer when mosquitoes are most likely to be present.

Furthermore, when this spherical solid oil was sprayed one drop (20 cm) at 3aa intervals among enemies growing vegetables (Chinese cabbage) outdoors, no damage by pests was observed for 30 days after spraying.

Example 11 10 g of fats and oils fractionated from palm oil and having a melting point of 45°C (referred to as palm oil) were melted by heating at 60°C, and gradually cooled to adjust the temperature to 48°C. Freeze-dried live lactic acid bacteria (20 x 10' each of Lactobacillus acidophilus and Lactobacillus roughticus) were stirred and suspended in this palm oil along with 400μ of starch bundles, and immediately mixed with 90% ethanol-water at 5°C while stirring. It was dropped into the mixed solution. A spherical solid fat containing lactic acid bacteria was obtained at the bottom of the liquid mixture.

Although not described in individual examples, the dissolution of oils and fats or functional substances in liquids is extremely small, and the cooling liquid can be used repeatedly, and there is no loss of oils or fats or functional substances. There were very few. In particular, even if functional substances are essentially soluble in the liquid used, fats and oils prevent them from dissolving in the liquid, and the fats and oils cover the functional substances, completely blocking them from the liquid and allowing them to dissolve into the liquid. This is thought to be due to the prevention of dissolution.

In addition, when implementing the present invention in an expanded manner, for products that are stored and handled under low-temperature conditions, if the melting point is higher than the storage temperature, the temperature difference with the cooling liquid can be used in the same way. Needless to say, particles can be formed by dropping the particles.

〔Effect of the invention〕

According to the present invention, it is possible to easily produce solid oil products to which c1 particulate solid oils and fats and functional substances are added. Since it is in the form of particles (including flat shapes), it is easier to handle such as taking it out from the container and weighing it, and the field of application can be expanded.

In particular, particulate solid oil products containing functional substances such as aromatic substances, taste substances, intestinal bacteria, enzymes, medical drugs, vitamins, and pesticides are more effective than conventional liquid, paste, and powder products. It is easier to handle, and for example, it is possible to provide drugs that were conventionally thought of as injectable drugs only as oral drugs, which solves problems related to sterilization and storage of equipment. Particulate products can be packaged not only in bottles but also in simple bags, so they can be used as low-cost, familiar products.

In addition, volatile substances added as functional substances are continuously released from the oil surface even at room temperature, and other substances are released when solid fats and oils disintegrate due to heating, etc., so both can be separated. By mixing them to produce particles, it is possible to adjust the performance of the above-mentioned functional substances.

Claims (1)

[Claims] 1) Fats and oils whose melting point is above room temperature are heated to a temperature above the melting point to melt them, and the fats and oils are kept at a temperature below the melting point of the fats and oils and placed in a liquid in which it is difficult to dissolve. A method for producing particulate solid fats and oils, which is characterized by dropping the oil droplets into particulate oil droplets, solidifying them, and separating and drying them. 2) Using an oil or fat whose melting point is at room temperature or higher as a retaining agent, a functional substance is is added dropwise to a liquid in which the oil and fat is difficult to dissolve, which is maintained at a temperature below the melting point of the fat, to form particulate functional substance composite oil droplets, and then solidified, A method for producing a particulate functional substance composite solid oil and fat product, which comprises separating and drying the product.