JPH05199838A - Agent for suppressing crystal growth of oil and fat and oil and fat composition containing the agent - Google Patents

Abstract

PURPOSE:To enable the production of an oil and fat composition having excellent creaming performance as well as water-absorptivity. CONSTITUTION:The objective crystal growth suppressing agent for oil and fat contains, as an active component, a polyhydric alcohol fatty acid ester having an HLB of <=3 and containing 20-80wt.% of 12-22C saturated fatty acids and 80-20wt.% of 16-22C unsaturated fatty acids as constituent fatty acids.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat and oil crystal growth inhibitor and a fat and oil composition containing the same. Crystal growth inhibitor of fats and oils is used by being mixed with solid or fluid fats and oils products, for example, raw fats and oils such as shortening, preventing coarsening of fats and oils crystals, and imparting an excellent creaming function, It is important for obtaining a well-structured oil and fat product (for example, oil and fat for biscuits and cookies).

[0002] The oil and fat composition containing the crystal growth inhibitor according to the present invention can improve the water absorption and egg absorption of oils and fats, and can be used for butter creams and cakes that are suitable for low calorie and high quality. Useful to get.

[0003]

2. Description of the Related Art Shortening and margarine are conventionally produced by mixing various edible oils or fats individually or in combination of two or more, quenching and kneading with a botter or the like, and further aging. However, palm oil, hydrogenated rapeseed oil, and the like, which have been used in increasing amounts in recent years, have many high-melting point saturated triglyceride components, and generate coarse crystals during production by rapid kneading and during product storage, and these crystal groups are shortened. When the texture of margarine or margarine is roughened and used as a raw material for confectionery, it causes poor quality. In addition, although pies are becoming more popular due to the trend toward higher quality, in sheet margarines for pies, the extensibility is reduced due to the crystal growth of fats and oils, the separation of liquid oil, etc., reduces workability, It is causing quality deterioration.

Cookies and biscuits are usually produced by a method called the sugar batter method, which is used after stirring oil and fat and sucrose while keeping uniform fine air bubbles in the oil and fat (for creaming property). (Named), eggs, milk, sugar solution, etc. are sufficiently embraced (called water absorption), and finally flour is lightly combined and baked. Similarly, the production of butter cream and sand cream can be achieved by stirring oils and fats in advance to improve creaming properties and then sufficiently absorbing a sugar solution or the like.

As a method for improving water absorption and egg absorption,
Conventionally, a solution has been taken by adding various emulsifiers. However, water absorption, the oil composition containing an emulsifier for improving egg-absorbing property, it is not possible to obtain a satisfactory creaming property, therefore, the current oil composition having both excellent creaming property and water absorption property, Not obtained.

Conventionally, sucrose fatty acid ester consisting of palmitic acid has been known to have a crystal growth inhibitory effect on fats and oils (for example, JP-A-62-205738).
However, it has not been known that sucrose fatty acid ester composed of mixed fatty acids has a crystal growth inhibitory effect on fats and oils. In addition, it has not been known that a mixed fatty acid ester in which the hydrophilic part constituting the emulsifier is polyglycerin other than sucrose has a crystal growth inhibitory effect on fats and oils.

The present invention has found that an ester of a mixed fatty acid and a polyhydric alcohol can suppress the crystal growth of fats and oils and can improve the creaming property, and at the same time, a fat and oil composition containing the crystal growth inhibitor for fats and oils of the present invention. It was found that the product has physical properties excellent in water absorption and egg absorption.

[0008]

Means for Solving the Problems In view of the above circumstances, the present inventors have made earnest studies on an emulsifier that improves the creaming property and water absorption of fats and oils, and as a result, the object is achieved by using a specific emulsifier. It has been found that the present invention has been completed. The present invention will be described in detail below.

The emulsifier used in the present invention has an HLB of 3
It is necessary that the constituent fatty acid is a polyhydric alcohol ester composed of 20 to 80% by weight of a saturated fatty acid having 12 to 22 carbon atoms and 80 to 20% by weight of an unsaturated fatty acid having 16 to 22 carbon atoms. Here, the polyhydric alcohol ester is an ester of a polyhydric alcohol such as sucrose, glycerin, polyglycerin, or sorbitan, and a fatty acid. As the constituent fatty acids, it is necessary that the saturated fatty acid having 12 to 22 carbon atoms is 20 to 80% by weight and the unsaturated fatty acid having 16 to 22 carbon atoms is 80 to 20% by weight. Among the bound fatty acids, examples of saturated fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. For unsaturated fatty acids, palmitoleic acid,
Oleic acid, elaidic acid, linoleic acid, linolenic acid,
Examples thereof include erucic acid and ricinoleic acid. Particularly, palmitic acid, stearic acid and oleic acid are preferably used.

In the present invention, it is necessary that saturated fatty acids and unsaturated fatty acids are bound in a good balance in the molecule of the polyhydric alcohol ester. The ratio of saturated and unsaturated fatty acids is preferably 2: 1 to 1: 2. Therefore, when the ratio of unsaturated fatty acid to the total fatty acid is less than 20% by weight, it is substantially close to saturated fatty acid, and when it is more than 80% by weight, it is substantially close to unsaturated fatty acid. Can not be expected. In order to obtain the polyhydric alcohol ester having the fatty acid composition of the present invention, usually, several kinds of raw material fatty acids are mixed or not mixed and reacted with the polyhydric alcohol.

The polyhydric alcohol ester obtained needs to have an HLB of 3 or less in addition to the above-mentioned specific fatty acids. What is HLB?
It is an abbreviation for ilic Lipophilic Balance and serves as an index for knowing whether the emulsifier is hydrophilic or lipophilic, and is experimentally measured according to the concept of the Atlas method proposed by Griffin et al.

The HLB value is closely related to the esterification rate, which indicates to what extent the hydroxyl groups of the polyhydric alcohol are replaced by fatty acids. Specifically, the higher the esterification rate, the smaller the number of unsubstituted hydroxyl groups, and thus the greater the lipophilicity and the smaller the HLB value. The relationship between the esterification rate and HLB varies somewhat depending on the polyhydric alcohol used, but in order to reduce the HLB to 3 or less, a relatively high esterification rate is required in all cases.

For example, when polyglycerin is used as the polyhydric alcohol, the esterification rate of fatty acid to polyglycerin is preferably 30% or more on average. When the esterification rate is less than that, the HLB value is 3 or more, that is, the lipophilicity is lowered and the solubility in fats and oils is remarkably deteriorated, so that the effect of the present invention cannot be obtained. For example, in the decaglycerin mixed fatty acid ester, decaglycerin tetraester, decaglycerin hexaester, decaglycerin decaester and the like are preferable.

The crystal growth inhibitor of the present invention is a vegetable oil such as palm oil, rapeseed oil, corn oil, cottonseed oil, soybean oil, cocoa oil, palm kernel oil, beef tallow, lard which is usually used as a raw material for processed fats and oils. It is applied to animal fats and oils such as fish oil and milk fat, those which have been subjected to a treatment such as fractionation, transesterification, hydrogenation, etc., and a mixture of these fats and oils. 1 to 5% by weight, preferably 0.5 to 3% by weight are added. 0.1% by weight
It is difficult to exert a sufficient effect with the small amount used below, and the effect is capped even if it is used excessively, and the effect due to the increase in the amount used cannot be expected.

When the emulsifier for a crystal growth inhibitor of the present invention is used, the emulsifier may be mixed in the raw material fat in a predetermined amount. In addition to the emulsifier, the oil / fat composition formed by blending the crystal growth inhibitor of the present invention may also be blended with other components, such as lecithin, depending on the purpose of use. Has no effect on In addition, substances such as dairy products, flavors, colorants, seasonings, sweeteners, sugars, salt, and emulsion stabilizing pastes may be added to the above-mentioned oil and fat composition depending on the purpose of use.

The oil / fat composition containing the crystal growth inhibitor of the present invention is particularly suitable for the production of cookies and biscuits because it suppresses the crystal growth of oil / fat, is stable for a long period of time, and is excellent in water absorption and egg absorption. is there. The oil / fat composition excellent in creaming property and water absorption, which is the object of the present invention, means one having a creaming number of 300 or more and a water absorption index of 500 or more as defined below.

The creaming number is measured by using the oil / fat composition 18
0 g of KENMIX mixer (Kodaira Seisakusho) was used with a whipper to stir foam (rotation speed: 167 rpm, mixer ball cooled at 20 ° C with circulating water, room temperature at 25 ° C). Then, the creaming value of the creamy sample is determined with the lapse of time by the following formula.

[Equation 1] The water absorption index was measured after 40 minutes of the creaming operation,
Water is added at an addition rate of 20 ml / min while continuing the stirring and foaming operation, and the water absorption index is determined by the following equation, with the state where the water is no longer mixed as the end point.

[0018]

[Equation 2]

[0019]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples unless it exceeds the gist thereof. In the following, "%" means "% by weight". Examples 1 to 3 and Comparative Examples 1 to 9 50% rapeseed hardened oil, 30% palm oil, rapeseed white squeezing oil 2
Table 1 for mixed oil (mp 34 ° C) consisting of 0%
1% by weight of the various crystal growth inhibitors shown in 80 ° C
After heating, melting, and mixing, the mixture was rapidly cooled and kneaded to obtain a shortening. After the shortening was tempered in a thermostat at 25 ° C. for 3 days, 180 g was stirred with a KENMIX mixer for 40 minutes to obtain a creaming number, and the crystal size when the shortening was left in a refrigerator was also observed. The results are shown in Table-2.

[0020]

[Table 1]

[0021]

[Table 2]

Examples 4 to 6 and Comparative Examples 11 to 13 As shown in Table 3, 1600 g of a mixed oil consisting of 30% hydrogenated palm oil, 30% hydrogenated soybean oil, 30% milk fat and 10% rapeseed oil was used. , A crystal growth inhibitor was added, and the mixture was dispersed at 50 ° C., then charged into an Aji Homo mixer manufactured by Tokushu Kika Kogyo Co., Ltd., Homo mixer 10000 rpm, Paddle mixer 50 rp.
Under m, 400 g of tap water was added at a rate of 100 ml / min, and the mixture was stirred under vacuum for 10 minutes. While cooling by cooling water of -10 ° C, the paddle mixer 100r is cooled.
Stirred under vacuum for 10 minutes under pm to a product temperature of about 15 ° C. and taken out to obtain margarine. The state of this margarine stored at 20 ° C. for one month is also shown in Table 3 at the same time.

[0023]

[Table 3]

[0024]

According to the present invention described above, it is possible to produce an oil and fat composition having both excellent creaming properties and water absorption properties, which contributes to the food field (biscuits, cakes, buttercum, etc.) using oils and fats as a raw material. There is a lot to do.

Claims (2)

[Claims] 1. An HLB of 3 or less, wherein the constituent fatty acids are:
An oil and fat crystal growth inhibitor comprising a polyhydric alcohol fatty acid ester composed of 20 to 80% by weight of a saturated fatty acid having 12 to 22 carbon atoms and 80 to 20% by weight of an unsaturated fatty acid having 16 to 22 carbon atoms as an active ingredient. 2. A fat composition comprising the crystal growth inhibitor according to claim 1 added to a fat.