JPH051297A - Production of fat composition - Google Patents

Abstract

PURPOSE:To obtain a fat compsn. suitable for preparation of curry roux. CONSTITUTION:A fat originating in palm oil is transesterified with a fatty acid having a 22C saturated fatty acid residue or its derivative to prepare a fat compsn. suitable for preparation of curry roux which is well resistance against a whitening phenomenon and adequate in hardness at the time of use thereof.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a fat composition suitable for producing curry roux.

[0002]

2. Description of the Related Art Solid curry roux in Japan is a unique type of seasoning such as curry powder and wheat flour solidified with solid fat and oil. The blended oil of is used.
However, with the recent development of medical technology, adverse effects such as an increase in blood cholesterol due to animal fat have been said.

[0003]

The physical properties required for solid fats and oils for curry roux are such that the phenomenon that the surface of curry roux whitens like mold during storage is unlikely to occur, and the liquid oil component does not stain. The fact is that it cracks with an appropriate hardness during use, and that the solidification rate during the production of curry roux is fast.

[0004] When the conventional blended oils made from lard, beef tallow, or their hardened oils are simply replaced with hardened oils of vegetable oils, curry roux using these fats and oils remarkably whiten during storage. A phenomenon occurs and the product value is lost in a short period of time. It is considered that this is because there are few types of triglycerides forming these hydrogenated vegetable oils and coarsening of single crystals occurs.

Further, since these hardened oils have a high SFI at room temperature, the curry roux is very hard, it is difficult to divide by hand during use, and unmelted residue often occurs during cooking, so that the commercial value is high. Will lower it.

The present inventor uses palm oil-based fats and oils which are natural solid fats, and mixes various fractionated oils thereof to adjust the fatty acid composition and transesterify them to obtain fats having an appropriate hardness as curry roux. The study was conducted paying attention to the fact that a composition was obtained.

However, by mixing palm oil or various palm oil-based fractionated oils and performing transesterification, fats and oils exhibiting an appropriate SFI can be obtained, but even in these transesterified oils, whitening occurs due to the formation of coarse crystals. A phenomenon was observed and it was found that there was some need to remedy this drawback.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies in view of the above points, and as a result, have found that the above-mentioned drawbacks can be solved by binding a specific fatty acid residue to triglyceride of fats and oils. Obtained. The present invention has been completed based on the above findings.

That is, the present invention is characterized in that fats and oils derived from palm oil are transesterified with a fatty acid having a saturated fatty acid residue having 22 or more carbon atoms and / or a derivative thereof, which is suitable for producing curry roux. It is a method of manufacturing a product.

The present invention will be described below. The oil / fat originating from palm oil in the present invention is an oil / fat containing 35% by weight or more of a saturated fatty acid (palmitic acid) residue having 16 carbon atoms, and palm oil itself or a fraction obtained by fractionating the oil. Any of the oils may be used.

The fatty acid derivative having a saturated fatty acid residue having 22 or more carbon atoms may be in the form of ester, triglyceride or alcohol.

The transesterification in the present invention can be carried out by either a method using a metal catalyst such as sodium methylate or a method using a lipase as a catalyst.

The method using a lipase as a catalyst is
When the 3-position selectivity is exhibited, the fatty acid residues in the triglyceride are arranged in the direction in which the high-melting point component is reduced as compared with the method using a metal catalyst. It is preferable to adjust the composition so that the acid content is increased.

The lipase used in the present invention may be any enzyme as long as it has transesterification activity for fats and oils. Known substances include, for example, Rhizopus lipase, Aspergillus lipase, Mucor lipase, Pancreatic lipase, rice bran lipase and the like.

Although these enzymes can be used alone in the reaction system, they are usually preferably immobilized on a known support such as diatomaceous earth, alumina or activated carbon before use.

[0016]

EXAMPLES Hereinafter, the effects of the present invention will be further clarified by exemplifying examples, but these are examples and the spirit of the present invention is not limited by these examples. In addition,
All parts and% shown in the examples mean weight basis.

[0017]

Example 1 Palm stearin (iodine value 33) 43 parts,
A mixture of 52 parts of palm oil (iodine value 52) and 5 parts of Hyersine rapeseed oil extremely hydrogenated oil was used, and random transesterification was carried out using sodium methylate as a catalyst, followed by washing with water, dehydration and purification, and transesterification with a melting point of 45 ° C. I got oil. Using this transesterified oil, curry roux was produced according to the following formulation.

Curry roux Oil and fat 36 parts 29 parts of curry powder 13 parts powdered sugar Wheat flour 11 parts 9 parts of food salt Sodium glutamate 2 parts Lecithin 0.4 parts

For comparison, hardened beef tallow (melting point 45 ° C.) and hardened rapeseed oil (melting point 45 ° C.) were used in the same manner.

The quality of each curry roux produced as described above was evaluated.

[0021] (1). Occurrence of whitening phenomenon at 20 ℃                     Immediately after production 10 days 30 days ────────────────────────────────────   Example 1 None None None   No hardened beef tallow Some occurrence Somewhat occurrence   Hardened rapeseed oil No ────────────────────────────────────

[0022] (2). Hardness (g) measured by rheometer (plunger Φ = 3mm)                     Immediately after production 10 days 30 days ────────────────────────────────────   Example 1 1600 1650 1680   Hardened beef tallow 1500 1550 1550   Hydrogenated rapeseed oil 2300 2500 2800 ────────────────────────────────────

As is clear from the above results, the curry roux produced using the transesterified oil of the present invention exhibits far better whitening resistance than hydrogenated rapeseed oil. Further, it showed almost the same physical properties as hardened beef tallow, the solidification rate was fast, and the workability during use was good.

[0024]

[Example 2] Using the palm stearin, the palm oil, the hyacinth rapeseed extremely hardened oil, the palm olein (iodine value 56) and the behenic acid ester used in Example 1, transesterification was carried out in the following formulation to decolorize and deodorize. Then, a fat composition having the following physical properties was obtained.

[0025]   Blending of oils and fats     Experiment number 1 2 3 4 5 6 ──────────────────────────────────── Palm stearin 43 46 35 45 ── 45 Palm oil 52 54 40 50 50 Palm olein ── ── ── ── 80 ── High elsin Rapeseed extremely hard oil 5 ── 25 5 20 ── Behenate ── ── ── ── ── 5 ──────────────────────────────────── Types of transesterification catalysts Metals Metals Metals Lipases Metals Metals ──────────────────────────────────── Of oil and fat after transesterification Iodine value 41.2 43.2 32.4 40.9 44.8 40.9 Palmitic acid residue content 47.8 50.0 39.6 48.0 33.6 51.7 Behenic acid residue content 2.5 0 12.5 2.5 10.0 5.0 Melting point (℃) 45.1 46.7 46.8 44.5 38.2 44.8 ────────────────────────────────────

Curry roux were produced by the same method as in Example 1 using these fats and oils, and their whitening test was conducted.

[0027] (1). Occurrence of whitening phenomenon at 20 ℃ Experiment number Immediately after production 10 days 30 days ────────────────────────────────────   1 None None None   2 Moderate Occurrence Occurs violently   3 None Occurred somewhat Occurred   4 None None   5 None Slightly Occurred Slightly Occurred   6 None None ────────────────────────────────────

From the results of the above whitening test, although the transesterified oil containing only palm oil-based fats and oils caused a severe whitening phenomenon due to crystal coarsening (Experiment No. 2), long-chain saturated fatty acid residues were found in triglyceride. It was confirmed that the effect of suppressing the whitening phenomenon by dispersing in water was measured (Experiment No. 1, 4,
6).

However, even if the amount of the long-chain saturated fatty acid residue is too large, its effect is reduced (Experiment No. 3, 5), and up to 10% of the fatty acid composition of the transesterified oil is appropriate (Experiment No. 1, 1). 4, 6).

When the palmitic acid content generated from the oil and fat portion derived from palm oil is less than 35%, the resistance to the whitening phenomenon tends to be poor (Experiment No. 5). It is thought that this is because the saturated acid content decreases and the liquid component of transesterified oil increases, which facilitates the transfer of triglycerides and facilitates the coarsening of single crystals. From the viewpoint of, the palmitic acid content of 35% or more is required.

[0031]

EFFECTS OF THE INVENTION The transesterified oil according to the present invention has good resistance to whitening phenomenon and has an appropriate hardness during use, and exhibits good quality as a fat and oil for curry roux.

Claims (3)

[Claims] 1. A fat and oil derived from palm oil and having 22 carbon atoms
A process for producing a fat composition suitable for producing curry roux, which comprises transesterifying a fatty acid having one saturated fatty acid residue and / or a derivative thereof. 2. A fatty acid derivative is a fatty acid ester,
The method according to claim 1, which is any one or a mixture of triglyceride and alcohol. 3. In the fatty acid composition of the fat composition, the saturated fatty acid residue having 16 carbon atoms is 35 to 55% by weight, and the saturated fatty acid residue having 22 carbon atoms is 1 to 1.
The method according to claim 1, which is 0% by weight.