JPH04136098A - Solidification controller for fat or oil - Google Patents

Abstract

PURPOSE:To allow fat or oil to solidify at a suitable speed without causing them to solidify too rapidly, thus simplifying coating operation and providing a perfect coating film by adding thereto a small amount of a solidification controller which contains a specific sucrose fatty acid ester as an active component. CONSTITUTION:A sucrose fatty acid ester in which the fatty acid as the constituent is a 12-22C saturated fatty acid and the average degree of substitution is 2 to 6 is incorporated as an active component to obtain a solidification controller for fat or oil. The amount of the solidification controller is 0.05 to 5wt.% based on the amount of fat or oil, of which the melting point is 40 deg.C or above, preferably 50-80 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a solidification regulator for fats and oils having a melting point of 40°C or higher.

Specifically, the constituent fatty acids of the sucrose fatty acid ester are saturated fatty acids having 12 to 22 carbon atoms, and the average degree of substitution is 2 to 2.
The present invention relates to a solidification regulator for fats and oils having a melting point of 40° C. or higher, which contains as an active ingredient a sucrose fatty acid ester characterized by the following: 6.

[Conventional technology 1] Conventionally, oils and fats with a melting point of 40°C or higher have been treated with various organic acids,
It is known to be used as a coating agent for various amino acids, nucleic acids, etc.

For example, preparations in which sorbic acid or fumaric acid is coated with an oil or fat having a melting point of 40° C. or higher are used as preservatives for fish paste products such as kamaboko. Also, JP-A-57-853
No. 17, it is shown that mono-ascorbic acid coated with fat or oil can be used as a flour dough improver.

In addition, JP-A No. 61+195653 describes a formulation in which physiologically active substances such as various amino acids such as DL-methionine and L-lysine and vitamins are coated with oil and fat, and which can be used as a feed additive for ruminant animals. It is shown.

When a preparation coated with oil or fat is used for its intended purpose, heat, pH, and other chemical and physical factors may cause
The oil coating is destroyed and the leaked contents allow it to perform its original function. In this way, by coating and formulating various functional substances, the distribution of functional substances,
The ease of handling has been improved, and the fields of application of functional substances are also expanding.

The oils and fats used for the coating include vegetable oils such as beef tallow, rapeseed oil, and soybean oil, and hydrogenated animal oils having a melting point of 40° C. or higher. In addition, methods for coating the oil include preparing a slurry in which the substance to be coated is dispersed in the molten oil and fat, and spraying the slurry to granulate it, or slowly cooling it while stirring. etc.

[Problems to be Solved by the Invention] When manufacturing a coated preparation in this way, in order to achieve industrially extremely easy operation and to reduce the amount of coating, it is necessary to adjust the viscosity and fluidity of the slurry and adjust the spray temperature. need to be adjusted. Similarly, in the method of granulating while stirring, it is necessary to adjust the viscosity and fluidity of the slurry, as well as the stirring temperature and time. However, since the coating agent oil has a high melting point, it tends to solidify rapidly, and the solidification rate during coating formation is too high, resulting in incomplete coating and irregular shape and particle size distribution. However, when producing it industrially, there is a drawback that careful attention must be paid to process control. Furthermore, the coating is extremely brittle and tends to crack due to impact, and temperature control is particularly important and may be difficult.

In order to solve these problems, attempts have been made to change the type of oil or fat, add emulsifiers, and improve granulation, but so far no satisfactory results have been obtained. .

[Means for Solving the Problems] An object of the present invention is to prevent rapid solidification of fats and oils by adding a small amount of solidification regulator when using such high melting point fats and oils as a coating material. Adjusts the solidification rate, makes the coating operation easier, and at the same time makes the coating complete.
Another object of the present invention is to provide a solidification regulator for fats and oils that prevents cracks in solidified fats and oils.

That is, by adding the solidification regulator of the present invention, the rapid solidification that occurs when high-melting point oils and fats are cooled is delayed, and by arbitrarily adjusting the solidification time, the production of coated preparations becomes stable and easy. be able to.

The object of the present invention is to use a sucrose fatty acid ester as an active ingredient, characterized in that the constituent fatty acids of the sucrose fatty acid ester are saturated fatty acids having 12 to 22 carbon atoms, and the average degree of substitution is 2 to 6. This is achieved by using a solidification regulator for fats and oils whose melting point is 40°C or higher.

The present invention will be explained in detail below.

The sucrose fatty acid ester used in the present invention is one in which the constituent fatty acids bonded to sucrose are saturated fatty acids having 12 to 22 carbon atoms, and the average degree of substitution is 2 to 6. Here, the average degree of substitution refers to the average number of bonds of fatty acids esterified to one molecule of sucrose constituting the sucrose fatty acid ester. Combined fatty acids include lauric acid, myristic acid,
Palmitic acid, stearic acid, etc. are preferably used.

The content of saturated fatty acids in the constituent fatty acids is 50% or more,
The halo content is preferably 0% or more. These sucrose fatty acid esters are mainly composed of sucrose mono-, di-, tri-, and tetra-esters and partial esters thereof, and those containing a large amount of di-, tri-, and tetra-esters are particularly preferred.

Furthermore, if the average degree of substitution is less than 2, the solubility in fats and oils will be significantly reduced, and no effect on solidification control can be expected. If the average degree of substitution exceeds 6, no effect on solidification control can be expected.

The fats and oils to which the solidification regulator of the present invention can be applied have a melting point of 40°C.
Above, preferably 50 to 80°C, beef tallow, lard,
Hardened oils such as fish oil, palm oil, rapeseed oil, soybean oil, coconut oil, and castor oil can be used alone or in combination of two or more.

The melting point of the oil or fat here is determined by the melting (rising melting point) measurement method of the Standard Oil and Fat Analysis Test Method (established by the Japan Oil Chemists' Association).

The solidification regulator of the present invention may be used by dissolving it in the oil or fat used, and the amount used is usually 0.05 to 5% by weight of the sucrose fatty acid ester based on the oil or fat. is 0.25 to 2% by weight. If it is too small, the solidification control effect will be poor, and if it is used in excess, the cost will increase. Further, as a method for dissolving fats and oils, stirring and dissolving may be performed at a temperature higher than the melting point of the fats and oils, preferably about 806C.

In addition to the sucrose fatty acid ester, the oil and fat composition containing the solidification regulator of the present invention may contain other ingredients as appropriate depending on the purpose of use, such as an emulsifier and a low pH liquid such as calcium carbonate. A solubility regulator can be added.

[Examples] The present invention will be explained in more detail by Examples below, but the present invention is not limited to the following Examples unless the gist thereof is exceeded.

Examples 1 to 11, Comparative Examples 1 to 7 Extremely hardened beef tallow (melting point 61.0'C) & Emulsifiers were mixed and heated to dissolve in the proportions shown in Table 1. A portion of the sample was collected in a sample pan of a differential scanning calorimeter (hereinafter abbreviated as DSC) and subjected to DSC measurement under the following conditions.

Differential scanning calorimeter (DSC): Seiko Electronics Co., Ltd., 5
SC2000 series, DSC200 sample weight near mg Sample container Nialuminum sample pan The sample was cooled from 80°C to 50'C at 10°C/min, and then left at 50°C to observe exothermic peaks due to solidification of the sample.

The results are shown in Table 1, and the solidification time in the table is the peak of the exothermic peak due to solidification that appears after the sample reaches 50°C (as shown in the DSC measurement curve in Figure 1). ,a,
It is expressed as the time until points b and c). In addition, in Figure 1,
Example 2 and Comparative Examples 1 and 6 are shown as representatives.

Example 12 1 kg of extremely hardened beef tallow, sucrose palmitate (P
-270) 5g was charged into a kneader and heated and melted at 80°C, and 2kg of sorbic acid having an average particle size of 80)1 was added and stirred thoroughly. Then lower the temperature to 50'C for 30 minutes.
After continued stirring, the mixture was cooled to room temperature at a cooling rate of 2°C/min. The obtained coated sorbic acid had a good uniform particle size.

[Effects of the Invention] According to the present invention, an excellent solidification regulator for fats and oils is provided,
Therefore, it will greatly contribute to the production of coating preparations using oils and fats as raw materials.

*The emulsifier used is sucrose laurate as shown below.Product name L-195 sucrose valmitate //P-o7゜// P-
170 P+270 Sucrose stearate //5-o7゜ku
S-170 //S-270 //S-370 S-570 Sucrose oleate 1O-170 Sucrose caprate CE-195 Sucrose palmitate Laboratory purified product Sucrose stearate diester Experiment Room-refined products (all of the above sucrose fatty acid esters are manufactured by Mitsubishi Kasei Foods Co., Ltd.) Sorbitan tristearate (trade name: Span 65) Sorbitan monostearate (trade name: Span 6°) (all of the above sorbitan monostearate are manufactured by Kao Atlas Co., Ltd.) ) made) 4,

[Brief explanation of the drawing]

FIG. 1 is a DSC measurement curve for quantitatively explaining the time required for solidification of fats and oils. In the figure, the horizontal axis shows the isothermal temperature at 50'C and the holding time (minutes), and the vertical axis shows the calorific value (¥iw) accompanying crystallization of the sample fat. Curves A, B, and C show exothermic curves in the following cases. Curve A: Comparative Example 1 (no emulsifier added)

Claims (1)

[Claims] (1) Constituent fatty acids of sucrose fatty acid ester have 12 carbon atoms
A solidification regulator for fats and oils having a melting point of 40° C. or higher, which contains as an active ingredient a sucrose fatty acid ester, which is a saturated fatty acid of ~22 and has an average degree of substitution of 2 to 6.