JPH0577000B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing plastic fats and oils, and in particular margarine, which requires spreadability (extensibility).
The present invention relates to a method for producing plastic fats and oils suitable for use in skimming, edible processing fats, and the like. [Prior Art] Generally speaking, margarine, shortening, etc. are required to have stable spreadability during eating and cooking, but oils and fats that require such spreadability are usually For example, it is manufactured by blending safflower oil, soybean oil, rapeseed oil, and their hydrogenated oils to have an appropriate consistency (plasticity). [Problems to be Solved by the Invention] However, it has been pointed out that the temperature range in which the above-mentioned plasticity is maintained appropriately is relatively narrow for such oils and fats, and there are problems such as insufficient relatively constant shape retention. It was hot. In other words, shape retention is considered to be similar to heat resistance, and products that require spreadability include pies, pastries, household margarine, etc., and these are used in all of them. It is strongly desired that the material has various properties such as appropriate plasticity over a temperature range. [Means for Solving the Problems] The present inventors have found that among the above-mentioned oil and fat properties, in particular, it has a wide operating temperature range, that is, it is heat resistant to temperature changes,
As a result of extensive research into the plastic fats and oils required for stable spreadability, especially for pies, pastries, and table margarine for home use, we have determined the selection and combination of specific fats and oils, and the direct esters of these fat mixtures. They discovered that it is effective to raise the final melting point to 35 to 45°C by exchange, leading to the completion of the present invention. That is, the present invention provides 60 to 90% by weight of one or more liquid vegetable oils selected from safflower oil, sunflower oil, soybean oil, corn oil, rapeseed oil, cottonseed oil, rice oil, peanut oil, and olive oil, and palm oil. , a mixture of 10 to 40% by weight of oils and fats having a carbon atom chain length of 15% or more of one or more types of palmitic acid selected from hydrogenated palm oil, hydrogenated cottonseed oil, hydrogenated rice oil, and hydrogenated kapok oil. , is a method for producing plastic fats and oils that undergoes directed transesterification at 15 to 25°C to obtain fats and oils whose final melting point is maintained at 35 to 45°C. If the above mixing ratio is less than the lower limit or exceeds the upper limit of the range of 60 to 90% by weight of the above liquid vegetable oil and 10 to 40% by weight of oil or fat having a palmitic acid carbon atom chain length of 15% or more, Fats and oils that are the object of this invention cannot be obtained. This mixed oil and fat is subjected to directed transesterification at 15 to 25°C, and the final melting point is 35 to 45°C. Specifically, this is achieved by adjusting the directed transesterification reaction. obtain. In the present invention, the directed transesterification reaction usually requires about 20 hours, but 15 to 20 hours is sufficient. If the reaction temperature is outside the above temperature range, the above reaction will not be carried out properly, which is not preferable. Among the above-mentioned fats and oils having a chain length of 15% or more of palmitic acid carbon atoms, especially palm oil, palm oil itself, partially hydrogenated oil, extremely hardened oil, fractionated oil, fractionated hydrogenated oil, or combinations thereof are selected. You may do so. The palmitic acid content (%) of various oils and fats is shown below. Rapeseed oil 3-4 Soybean oil 9-11 Safflower oil 6-8 Extremely hydrogenated palm oil 40-45 Hardened palm oil 40-45 Palm oil 40-45 Hydrogenated soybean oil 9-11 Hydrogenated cottonseed oil 21-25 Hardened palm kernel oil 8 to 12 Safflower hydrogenated oil 6 to 8 Rice hydrogenated oil 15 to 20 Kapotsu hydrogenated oil 20 to 25 Next, in the present invention, the above-mentioned directed transesterification is a reaction that is carried out with directionality in the exchange reaction, and generally It is carried out in a low temperature range.
It is customary. In this respect, it is contrasted with random transesterification (random reaction), which is generally a reaction at a temperature of 60 to 120°C for 10 to 60 minutes.
On the other hand, in the present invention, the reaction is carried out in a temperature range of 15 to 25° C. while giving directionality to the reaction. It is characterized in that the melting point of the final fat or oil is adjusted to 35 to 45°C. [Function] As is clear from the above explanations and examples, the present invention is capable of producing oils and fats having the above-required oil and fat properties, such as plasticity, by selecting appropriate oils and fats and blending them, and also by direct transesterification of these oils and fats. can get. [Example] The present invention will be specifically described below with reference to Examples. Example 1 800g of rapeseed oil and 200g of hydrogenated palm oil (MP52℃)
After dehydrating under reduced pressure at 100 to 120°C for 1 hour, 0.3% sodium methylate catalyst (based on oil) was added, mixed with stirring, cooled, and kept at a temperature of 20°C for 20 hours. Perform transesterification,
After the reaction is completed, the catalyst is deactivated with water in excess of the equivalent amount, and after sufficient deactivation, the catalyst is heated to 90 to 100°C and decolorized using 2% by weight activated clay in the usual manner. , further blown steam at 240℃ for 1 hour 4.0 (%)
Deodorization was performed to obtain transesterified oil with a melting point of 40°C. 160 g of water, 12 g of salt, 2 g of soybean lecithin, 2 g of glycerin monoglyceride and a small amount of coloring matter were added to 824 g of the obtained transesterified oil and mixed, and after emulsification, margarine for spreads was produced using a small margarine making machine. Examples 2 to 5 In Example 2, the above-mentioned directed transesterification reaction was carried out at 15°C, and in Examples 3 to 5, the reaction was carried out in the same manner as in Example (1) except that the type and composition of the oil and fat were as shown in the following table. Directed transesterified oils were obtained, their melting points are shown in the same table, and margarine for spreads was obtained in the same manner as in Example 1. The properties of the obtained margarine were evaluated and the results are shown in the same table. Comparative Examples 1 to 6 The formulations of each comparative example are as follows. In particular, Comparative Example 2 uses the oil and fat formulation of Example 4, and the reaction is stopped when the temperature reaches 33°C, and Comparative Examples 5 and 6 use the conventional oil/fat formulation. Example 1 was carried out in exactly the same manner as in Example 1, except that the product was manufactured using the oil and fat composition of 1 and no direct ester exchange was performed.

[Table] However, in the above table: ○: Good △: Slightly good × Bad According to the results in the above table, Examples 1 to 5 all satisfied the above-mentioned fat property evaluation, especially margarine at 5°C and 30°C. In contrast, Comparative Examples 1 to 6 generally have a narrow operating temperature range and are almost impractical. It was hot. In particular, Example 4 is a directed transesterification of 80% by weight of safflower oil and 20% by weight of hydrogenated palm oil as shown in the table, but this safflower oil can be obtained because it has a high content of polyunsaturated fatty acids and a low content of saturated fatty acids. Spread margarine is preferable because it is rich in polyunsaturated fatty acids, that is, margarine has a high content of linoleic acid. Using sunflower oil instead of safflower oil in the vegetable oil of Example 4 (both have high linoleic acid content),
The second fat to be combined with this is palm oil, cottonseed oil,
Similarly favorable results may be obtained using hydrogenated oils such as kapok oil and rice oil. The vegetable oils exemplified as liquid vegetable oils include the above-mentioned rapeseed oil, soybean oil,
Even when the oil was replaced with safflower oil or sunflower oil, no particular difference was observed in either case, and good results were obtained. Reference example Example 1 was carried out in the same manner as in Example 1, except that the directed transesterification reaction of 80% by weight of rapeseed oil and 20% by weight of hydrogenated palm oil (MP52°C) was carried out at high temperatures of 30°C and 40°C. However, their melting points were extremely low at 30.5°C and 20.3°C, respectively, making it impossible to obtain the appropriate hardness of directed transesterified fats and oils, and oil separation easily occurred, making them impractical. Conversely, when the reaction temperature was carried out in a low temperature range of 5°C and 10°C, the melting points were as high as 50.5°C and 48.3°C, respectively, making them impractical. The above can be summarized as follows.

[Table] [Effects of the Invention] As explained above, the present invention achieves the above-mentioned required properties of fats and oils by appropriately selecting and blending the fats and oils, and by direct transesterification thereof, in the production of conventional margarine, etc. That is, it is possible to provide a plastic fat and oil that has plasticity and can solve the above problems, and its industrial effects are very large.

Claims (1)

[Claims] 1 60 to 90% by weight of one or more liquid vegetable oils selected from safflower oil, sunflower oil, soybean oil, corn oil, rapeseed oil, cottonseed oil, rice oil, peanut oil, and olive oil, and palm oil and hydrogenated palm oil , a mixture of 10 to 40% by weight of one or more palmitic acid carbon atoms having a chain length of 15% or more selected from hydrogenated cottonseed oil, hydrogenated rice oil, and hydrogenated Kapotsu oil. A method for producing plastic fats and oils by direct transesterification at ℃ to obtain fats and oils whose final melting point is maintained at 35 to 45℃.