JPH0342865B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to fat formulations useful in the production of butter-like spreads; particularly margarine-type spreads. The invention further relates to a method for producing a spread with butter-like properties. Products with butter-like properties have elasticity, plasticity and melting properties comparable to natural butter. References regarding these properties and their measurement methods include, for example, "J. Dairy Res." 8 , 245 (1937);
Davies JC and “the British Food Manuf.
Ind.Res.Inst.the Rheology of Margarine and
Cooking fats” Part (Res.Rep.37) and Part
(Res.Rep.69), 1956, Prentice JH. The properties of natural butter are so desirable and valued that several attempts have been made to produce cheaper alternatives exhibiting similar properties. So far, the products obtained have not always been satisfactory and the costs of their production are often prohibitive. The inventors have discovered unique formulations and manufacturing methods that meet the above requirements. The fat formulation according to the invention consists essentially of:
a non-esterified component consisting of tallow and/or fractions thereof; and () essentially:
2 of the transesterification component consisting of a triglyceride mixture obtained by transesterifying tallow and/or its fractions with liquid oil and/or its hydrogenated oil;
Consists of ingredients. The tallow used in the present invention is derived from cow or sheep fat. Tallow fractions can be obtained by fractionating tallow in the presence of a solvent (wet fractionation), in the absence of a solvent (dry fractionation), or in the presence of a surfactant (Lanza fractionation). Dry fractionation is the preferred method as it is the simplest and most economical. In order to obtain tallow fractions useful for producing fat blends according to the invention, dry fractionation is carried out by
It is carried out at a temperature range of 30-36°C, preferably 31-33°C. Fractionation involves heating the tallow until it becomes liquid, preferably to about 60°C, preferably in two stages.
First, the tallow is cooled to 40-43℃, preferably 10-43℃.
This can be done by keeping at this temperature for 14 hours followed by further cooling to the fractionation temperature, which is theoretically 32°C. The separation of high melting point stearin from low melting point olein can be achieved using known methods, e.g.
A rotating drum with scraper blades can be used. The tallow olein, after subsequent neutralization, bleaching and deodorization, preferably has a free fatty acid content of 0.3
Obtain less than % purified product. The solid fat content of the tallow olein used in the present invention is preferably the following value: N ₁₀ =
45-60; _N20 = 15-25; _N30 = 7; _N35 = 4, and the slip melting point is 29-3°C. Measurement of solid fat content is based on "JAOCS" 1971
(48) p. 7 AJ Haightonetal.) using nuclear magnetic resonance analysis at 0° C. after a stabilization time of 10 to 16 hours. Table A summarizes the properties of typical tallow olein fractions used in the process of the present invention. Components () in the fat formulation according to the invention include transesterification, in particular of tallow-based fats with oils, at 25-175°C, preferably at 80-140°C, for example alkali metals, alkali metal hydroxides. 0.01 for catalysts such as substances, alkali metal alkoxides, etc.
~0.5% by weight, by random transesterification under substantially anhydrous conditions and reduced pressure. The liquid oil used for the preparation of component () is preferably free of solid fat at 15°C and is preferably
Consisting of sunflower oil, cottonseed oil, rapeseed oil, soybean oil, corn oil, bed bean oil or mixtures thereof. However, liquid oils and preferably have a melting point of 43°C
It is also possible to use mixtures of the following hydrogenated oils: The ratio of component ()/component () is such that the solid fat content of the final formulation is preferably the following values: N ₁₀ = 34-60; N ₂₀ = 10-25; N ₃₅ 7; N ₃₅ 2 do. The ratio of component():component() is generally 75:25 ~
The range is 25:75. The ratio of tallow-based fat/oil in the transesterified formulation ranges from 75:25 to 25:75, preferably from 60:40 to 40:60. If the proportion of liquid oil is too high, the slope of the dilation line of the product will become gentler.
Gives the product an unpleasant coldness. On the other hand, if the proportion of liquid oil is too low, the product will have too high a solid fat content at mouth temperature. It is therefore desirable that the solid fat content of component () of the fat formulation be less than 3, preferably less than 2 at 35°C. Preferred fat formulations according to the invention are 40-75% by weight tallow olein and 60-25% by weight obtained by randomly transesterifying 55-75% tallow olein with 25-45% by weight liquid oil. % triglyceride mixture. It is also possible to use small amounts of tallow to replace part of the olein in the non-esterified component () of the fat formulation according to the invention. Preferably, the ratio of tallow olein/tallow in component () is at least 3:1, preferably at least 4:1, so that the organoleptic properties of the final product are not substantially affected by the high melting point triglycerides present in the tallow. Do it like this. Suitable formulations according to the invention may consist of 90-100% of the aforementioned ingredients () and () and 0-10% of other fats, the other fats being the aforementioned solid fats in the final product. It shall not affect the content range. The W/O emulsion according to the invention emulsifies the aqueous phase (approximately 16% by weight) into the fatty phase and then applies the
Cooling and working are performed to crystallize the fat and obtain a product with the desired texture and plasticity. Cooling and working, e.g.
This is usually done using a continuous Votator consisting of an A unit, a B unit and a C unit. Unit A is a heat exchanger with a scraper, and the emulsion is rapidly cooled to 5-10°C. In unit C, the emulsion is crystallized in an uncooled crystallizer with gentle stirring. Crystallization further progresses in the B unit (retention tube). These units are generally preceded by an A unit which cools the emulsion to a relatively low temperature to obtain a packageable product. According to the findings of the inventors, packaging and storage of W/O emulsions at temperatures below 10°C, ideally below 5°C, is particularly effective as the problems associated with the development of grainness are considerably reduced. be. The grainness is due to the formation of noticeable fat crystal agglomerates, which in some cases result in products that are unacceptable in terms of organoleptic properties. The invention is illustrated by the following examples. Example 1 Margarine was produced using an aqueous phase (16% by weight) of pH 5.6 consisting of water, fermented skimmed milk and salt. This aqueous phase is mixed with the following ingredients: An emulsifier system consisting of lecithin and monoglycerides; Minor components such as vitamins, colorants, and antioxidants; and () 60% tallow olein obtained by dry fractionation of tallow at 32°C; () It was emulsified in a molten fat phase (84% by weight) constituted by a fat mixture consisting of 40% of the product obtained by random transesterification of a mixture of 70% of the aforementioned tallow olein and 30% of sunflower oil. Ingredients () and () were dried beforehand and had a moisture content of 0.01%. Transesterification is
The experiment was carried out at 90° C. and an atmospheric pressure of 2 cmHg in the presence of sodium methoxide, the above-mentioned emulsifier system, and trace ingredients. The emulsion was fed to Votator A, B and C units. The emulsion leaving residence tube B was packaged at a temperature between 5 and 10°C. Margarine was stored and transported at 5°C. Table A shows: () Solids content and melting point of the olein fraction used, total mixed fat and fat blend before and after transesterification: () Fatty acid composition in the olein fraction and total mixture. The margarine was sampled by an expert panel to test its graininess. Margarine did not develop any appreciable graininess. No graininess was observed in product inspection using a microscope. Hardness of margarine (expressed in C value g/ ^cm2 )
were measured and compared with the values obtained with natural butter.
The results are summarized in Table B.

【table】

【table】

[Table] Score = 1 indicates very plasticity Score = 6 indicates no plasticity. In the opinion of the panel members, the margarine had excellent butter-like properties. Plasticity was measured by applying a test in which a metal rod was inserted into the product to form a collar. Products with good butter-like properties do not show color formation. Comparative Experiments The following experiments attempt to demonstrate the importance of using transesterification components in the fat formulations of the present invention. Three types of margarine, X, Y, and Z, were produced and compared with natural butter. The manufacturing method was substantially similar to that shown in Example 1, but the fat formulation was different.
Fat formulation X consisted only of tallow olein fraction. Fat formulation Y consisted of 90% tallow olein and 10% Nanjing bean oil. Fat formulation Z is 75% tallow oleic as described in Example 1.
and 25% tallow olein and Nanjing bean oil transesterification mixture (75/25). The results are summarized in Table C below.

[Table] After one week, the C value of Margarine X at 5°C was at the same level as butter. However, upon storage, this margarine showed post-hardening. The plasticity of Margarine Y was far different from that of butter. Margarine Z (according to the invention) had a plasticity and hardness comparable to butter. Examples 2-5 Fat blends were prepared with the following compositions. Example 2 35% dry-fractionated tallow oleic of Example 1; 65% random transesterification mixture obtained by transesterification of a mixture consisting of 40% edible tallow and 60% soybean oil. Example 3 40% dry-fractionated tallow olein of Example 1; 60% random transesterification mixture obtained by transesterification of a mixture consisting of 40% edible tallow and 60% soybean oil. Example 4 40% dry-fractionated tallow olein of Example 1; 5% edible tallow; and 55% random transesterification mixture obtained by transesterification of a mixture consisting of 40% edible tallow and 60% soybean oil. Example 5 40% dry-fractionated tallow olein of Example 1; 10% edible tallow; and 50% random transesterification mixture obtained by interesterification of a mixture consisting of 40% edible tallow and 60% soybean oil. The solid fat content is shown in Table D.

Table: Margarine was prepared according to Example 1 and its butter-like properties were determined. The products were evaluated in terms of color formation and sensory acceptance. The score is example 1
It was comparable to what I got. Example 6 The following composition: 60% dry-fractionated olein obtained according to Example 1;
Edible tallow 43%, hardened soybean oil with melting point of 36℃
Transesterification mixture 40 obtained by random transesterification of 10%, soybean oil 17% and rapeseed oil 30%
A fat mixture with % was prepared. The solid fat content was: _N10 = 47.5; _N20 = 16.7; _N30 = 2.8; _N35 = 0.1. Margarine was prepared from this mixture according to the method described in Example 1 and its butter-like properties were determined. The products were evaluated in terms of color formation and organoleptic acceptability. The scores were comparable to the product of Example 1. Example 7 70% dry-fractionated olein (see Example 1); 50% sunflower oil and a fraction with a high melting point, i.e.
A fat mixture was prepared starting from a 30% transesterified mixture obtained by random transesterification of a mixture consisting of 50% tallow stearin, a by-product of the dry fractionation of tallow at 32°C. The solid fat content of tallow stearin is: N ₁₀ = 79.8; N ₂₀ = 71.7; N ₃₀ = 55.6; N ₃₅ = 47.4.
It was hot. The solid fat content of the fat mixture was: _N10 = 50.1; _N20 = 19.3; _N30 = 4.6; _N35 = 1.0. The C value at 5°C was approximately 3300 g/cm ² . Margarine was produced from this fat mixture according to the method described in Example 1 and its buttery properties were determined. The products were evaluated in terms of color formation and organoleptic properties. The scores were comparable to the product of Example 1. All margarines were packaged and stored at 5°C. All margarines were examined microscopically for grainness development. No grainness was observed in any of the samples.

Claims (1)

[Scope of Claims] 1. () Non-esterified components consisting essentially of tallow and/or fractions thereof; and () Sunflower oil, soybean oil, safflower oil, bed bean oil, corn oil, cottonseed oil and rapeseed oil. Fat formulations comprising a transesterification component consisting essentially of a triglyceride mixture obtained by transesterification of tallow and/or fractions thereof with at least one liquid oil and/or hydrogenated oil thereof selected from the group consisting of: 2 Solid fat content of: N ₁₀ = 34-60; N ₂₀ = 10-25; N ₃₀ ≦7; N ₃₅ ≦
Claim 1 characterized in that it has
Fat formulations as described in Section. 3. Fat blend according to claim 1, characterized in that the transesterification is random transesterification. 4. The fat blend according to claim 3, wherein the hydrogenated oil has a melting point of 43° C. or lower and is used in the random transesterification together with the at least one liquid oil. . 5 The ratio of component()/component() is from 75:25
Fat blend according to claim 1, characterized in that it is in the range 25:75. 6. Fat blend according to claim 1, characterized in that the ratio of tallow/oil in the mixture before transesterification is in the range from 75:25 to 25:75. 7 Tallow fraction has the following solid fat content: N ₁₀ = 45-60; N ₂₀ = 15-25; N ₃₀ ≦7; N ₃₅ ≦
Fat blend according to claim 1, characterized in that it consists of tallow olein having a fat content of 4. 8. Fat formulation according to claim 1, characterized in that component () consists of a mixture of tallow olein and tallow in a ratio of more than 3:1. 9 Consisting of component () and component () 90 to 100% by weight, and component () and fat other than component () 0 to 10% by weight, and the solid fat content is within the following range:
N ₁₀ = 34 ~ 60; N ₂₀ = 10 ~ 25; N ₃₀ ≦7; N ₃₅ ≦2
Fat blend according to claim 1, characterized in that: 10. The fat blend according to claim 1, wherein component () and the tallow contained in component () consist of tallow olein. 11 () 40-75% by weight of tallow olein, and () 60-25% by weight of a triglyceride mixture obtained by transesterifying 55-75% by weight of tallow olein with 25-45% by weight of liquid oil. Claim 10:
Fat formulations as described in Section. 12 (a) Non-esterified components consisting essentially of tallow and/or fractions thereof () and sunflower oil, soybean oil, safflower oil,
Esters consisting essentially of a triglyceride mixture obtained by transesterification of tallow and/or its fractions with at least one liquid oil and/or hydrogenated oil thereof selected from the group consisting of bed bean oil, corn oil, cottonseed oil and rapeseed oil. emulsifying the aqueous phase with a fat formulation containing the exchange component (b) mechanically working and cooling the emulsion to obtain a spread having the desired texture and consistency; (c) below 10°C; A method for producing a spread with butter-like properties, characterized in that the emulsion is packaged and stored at a temperature of .