JPH0643595B2 - Method for producing fat composition - Google Patents
Method for producing fat compositionInfo
- Publication number
- JPH0643595B2 JPH0643595B2 JP60221636A JP22163685A JPH0643595B2 JP H0643595 B2 JPH0643595 B2 JP H0643595B2 JP 60221636 A JP60221636 A JP 60221636A JP 22163685 A JP22163685 A JP 22163685A JP H0643595 B2 JPH0643595 B2 JP H0643595B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fatty acid
- fat
- carbon atoms
- margarine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【発明の詳細な説明】 （産業上の技術分野） 本発明は、マーガリン又はショートニング類の製造に適
した油脂組成物の製造法に関し、殊にパーム油起源の油
脂を多量使用しても品質劣化を来さず、且つ実質的にト
ランス酸を含まない、マーガリン又はショートニング類
製造用油脂組成物の製造法に関する。Description: TECHNICAL FIELD The present invention relates to a method for producing an oil / fat composition suitable for producing margarine or shortenings, and in particular, quality deterioration occurs even when a large amount of oil / fat derived from palm oil is used. The present invention relates to a method for producing an oil and fat composition for producing margarine or shortenings, which does not come into contact with and is substantially free of trans acid.
（発明の背景） 近年パーム油は、その生産量が急増しており、安価且つ
大量生産可能な食用油脂として今後益々その重要性が認
識されつつある。しかしながら、このようなパーム油は
結合脂肪酸としてパルミチン酸を多量含み、このパルミ
チン酸を結合脂肪酸とするトリグリセリド成分、例えば
トリパルミチン、２−オレオ−１，３−ジパルミチン等
のグリセリドの存在により結晶化速度が遅く粗大結晶を
生じ易いという特性を有するため、パーム油起源の油脂
を使用してマーガリン或いはショートニング等を製造し
た場合、保存中に製品がグレイニングを発生したり或い
は硬くしまった状態を呈する等の現象を起こし、製品と
しての物性が著しく劣化するという欠点を有する。従っ
て、従来よりパーム油起源の油脂はマーガリン用或いは
ショートニング用の油脂として使用することが不適当で
あり、大量に使用することができなかった。(Background of the Invention) The production amount of palm oil has been rapidly increasing in recent years, and its importance is being recognized more and more in the future as an edible oil and fat that is inexpensive and can be mass-produced. However, such palm oil contains a large amount of palmitic acid as a bound fatty acid, and is crystallized by the presence of a triglyceride component having palmitic acid as a bound fatty acid, such as tripalmitin and 2-oleo-1,3-dipalmitin. Since it has a characteristic that the speed is slow and coarse crystals are likely to occur, when margarine or shortening is produced using fats and oils derived from palm oil, the product may show graining or become hard during storage. And the like, and the physical properties of the product are significantly deteriorated. Therefore, conventionally, it has been unsuitable to use palm oil-derived fats and oils as margarine or shortening fats and oils, and it has not been possible to use them in a large amount.
（従来技術） このような点から、特開昭５０−１０４２０６号発明で
は、特定割合のパーム油ベースの脂肪とラウリン酸脂肪
及び水素添加トランス酸含有脂肪をエステル交換して得
た共ランダム化脂肪と非ランダム化脂肪とを混合して、
トランス酸を必須成分として含む特定のダイラテーショ
ン値を有する食用脂肪配合物とすることにより、上記欠
点を改善しようとする方法が提案されている。ところ
が、トランス酸に関して、特開昭５２−６２３１３号明
細書中には、“例えばホルマン（Holman）、クレンク
（Klenk ）らは、トランス酸が油脂中に存在すると、人
体に対して必要な必須脂肪酸としてのリノール酸の必要
量が像対することを報告しており、このような硬化によ
って生成する異性体の病理学上の問題については、現段
階では何んとも結論づけ得ないが、栄養学的に見れば摂
取した油脂の消化吸収過程において非能率的な代謝が行
われることは明白であって、この観点からすれば、摂取
される油脂中の異性化物を極力少なくする努力がなされ
なければならない”胸、示唆している。また、1977年に
開催された FAO／WHO 合同専門委員会報告によれば、
“市販水添油は、５〜４５％という広い範囲でトランス
結合をもつ脂肪酸を含むが、これらの油脂をラットやブ
タなどの動物に何世代かにわたって投与しても何ら有害
な影響を与えないことが認められている。即ち、水添す
る前の油脂と、した後の油脂を栄養学的に比較した研究
では、水添により消失した必須脂肪酸や他の栄養素の要
求量を満たしてやれば両者の差は特に見出されない”と
報告している。(Prior Art) From this point of view, according to the invention of JP-A No. 50-104206, a co-randomized fat obtained by transesterifying a palm oil-based fat in a specific ratio with a lauric acid fat and a hydrogenated trans acid-containing fat And mix with non-randomized fat,
There has been proposed a method for improving the above-mentioned drawbacks by preparing an edible fat composition having a specific dilation value containing trans acid as an essential component. However, regarding the trans acid, in Japanese Patent Application Laid-Open No. 52-62313, “For example, Holman and Klenk et al. Describe essential fatty acids necessary for the human body when trans acid is present in fats and oils. It has been reported that the required amount of linoleic acid as a phenotype is in contrast to the pathological problem of the isomer produced by such hardening, but at this stage, no conclusion can be made. It is clear that inefficient metabolism occurs during the digestion and absorption process of ingested oils and fats, and from this viewpoint, efforts must be made to minimize the isomers in the ingested oils and fats. " Chest, suggests. In addition, according to the FAO / WHO Joint Technical Committee Report held in 1977,
"Commercial hydrogenated oils contain fatty acids with trans bonds in a wide range of 5 to 45%, but when these oils and fats are administered to animals such as rats and pigs for several generations, there is no harmful effect. In other words, a study comparing the fats and oils before hydrogenation with the fats and oils after the hydrogenation was conducted nutritionally, and if the required amounts of essential fatty acids and other nutrients lost by the hydrogenation were satisfied, both No particular difference is found. ”
以上のような観点からすれば、いづれにしても油脂中に
トランス酸を可及的含有しない方が栄養学的見地から有
利のようであることが窺われる。From the above viewpoints, it seems that it is more advantageous from a nutritional point of view that the fat or oil does not contain trans acid as much as possible.
（解決課題及び解決手段） 本発明者らは、如上の点に鑑み鋭意研究した結果、特定
の脂肪酸残基を導入させることにより、パーム油起原の
油脂を多量使用してマーガリン或いはショートニングを
製造しても、保存中物性を損なわず、且つ実質的にトラ
ンス酸を含まない製品が得られるという知見を得て本発
明を完成するに到った。(Problems to be solved and solving means) As a result of intensive studies in view of the above points, the present inventors have produced a margarine or shortening by using a large amount of palm oil-derived fats and oils by introducing a specific fatty acid residue. However, the present invention has been completed based on the finding that a product that does not impair the physical properties during storage and that does not substantially contain trans acid can be obtained.
即ち本発明は、パーム油起原の油脂と炭素数２２の飽和
脂肪酸を構成脂肪酸として含む油脂及び／又は炭素数２
２の飽和脂肪酸の低級アルキルエステル類、要すればさ
らに炭素数１８の不飽和脂肪酸を主要構成脂肪酸として
含む油脂とをエステル交換して、上昇融点が２０〜５０
℃であり、結合脂肪酸組成において炭素数２２の飽和脂
肪酸が０．３〜１０重量％、炭素数１６及び炭素数１８
の飽和脂肪酸の合計量が２０〜８０重量％、残余が主と
して炭素数１８の不飽和脂肪酸で実質的にトランス酸を
含まない共ランダム化脂肪を得ることを骨子とする、マ
ーガリン又はショートニング類製造用油脂組成物の製造
法、である。That is, the present invention relates to oils and fats derived from palm oil and oils and fats containing saturated fatty acids having 22 carbon atoms as constituent fatty acids and / or having 2 carbon atoms.
A lower alkyl ester of a saturated fatty acid of 2 and, if necessary, an oil or fat containing an unsaturated fatty acid having 18 carbon atoms as a main constituent fatty acid are transesterified to have a rising melting point of 20 to 50.
The saturated fatty acid having 22 carbon atoms is 0.3 to 10% by weight, the carbon number is 16 and the carbon number is 18 in the combined fatty acid composition.
For the production of margarine or shortenings, wherein the total amount of saturated fatty acids is 20 to 80% by weight and the balance is mainly unsaturated fatty acids having 18 carbon atoms, and a co-randomized fat containing substantially no trans acid is obtained. A method for producing an oil and fat composition.
以下、本発明について詳述する。Hereinafter, the present invention will be described in detail.
本発明におけるパーム油起原の油脂は、パーム油の他
に、パーム油を溶剤等適宜の手段を用いて分画して得ら
れる種々の分画油が適用でき、特に従来最も使用し難い
とされてきたパーム油の高融点画分が有効に利用でき
る。また、炭素数２２の飽和脂肪酸を構成脂肪酸として
含む油脂としては、炭素数２２の不飽和脂肪酸（エルシ
ン酸）を高割合で構成脂肪酸として含む、高エルシン含
有ナタネ油（High Erucic Acid Rapeseed ）が有効に利
用でき、かかる高エルシン含有ナタネ油を極度に水素添
加した、所謂極硬油が例示できる。また、このような高
エルシン含有ナタネ油を極硬油に替えて炭素数２２の飽
和脂肪酸の低級アルキルエステル類を使用してもよい。The oil and fat originating from palm oil in the present invention can be applied to various fractionated oils obtained by fractionating palm oil using a suitable means such as a solvent, in addition to palm oil, and is most difficult to use in the past. The high melting point fraction of palm oil that has been used can be effectively used. In addition, as the oil and fat containing a saturated fatty acid having 22 carbon atoms as a constituent fatty acid, rapeseed oil (High Erucic Acid Rapeseed) containing a high proportion of an unsaturated fatty acid having 22 carbon atoms (erucic acid) as a constituent fatty acid is effective. Examples of so-called extremely hard oils that are highly hydrogenated with rapeseed oil containing a high amount of erucin can be used. Further, such high erucine-containing rapeseed oil may be replaced with a very hard oil, and lower alkyl esters of a saturated fatty acid having 22 carbon atoms may be used.
本発明においては、上記する油脂類を常法に従いエステ
ル交換して、上昇融点が２０〜５０℃であり、結合脂肪
酸組成において実質的にトランス酸を含まない共ランダ
ム化脂肪を得るが、該油脂類の使用量は共ランダム化脂
肪の該融点が２０〜５０℃となるように適宜決定すれば
よい。該融点が下限未満では軟らか過ぎて耐熱性がなく
なり、上限を越えると硬過ぎて使用し難く、また口溶け
が悪化する傾向にあるので好ましくない。従って、パー
ム油起原の油脂として該高融点画分を使用した結果、共
ランダム化脂肪の上昇融点が５０℃を越えるような場
合、或いは目的製品に応じて融点を調整したいような場
合、例えばパイマーガリンの製造を目的として使用する
ような場合には比較的高く、逆に低温において充分展延
性を示すスプレッドの製造を目的として使用するような
場合には比較的低いのが有利であるから、これらの場合
には必要に応じて炭素数１８の不飽和脂肪酸を主要構成
脂肪酸として含む油脂を併用するのがよい。かかる併用
油脂としては、常温で液状を呈した、所謂液体油が好適
であり、例えば大豆油、ヒマワリ種子油、綿実油、落花
生油、米糠油、トウモロコシ油、サフラワー油、オリー
ブ油、カポック油、ナタネ油（低エルシン含有）等、ま
たはこれらの混合油が例示できる。In the present invention, the above-mentioned fats and oils are transesterified according to a conventional method to obtain a co-randomized fat having a rising melting point of 20 to 50 ° C. and substantially no trans acid in the bound fatty acid composition. The amount of the compound used may be appropriately determined so that the melting point of the co-randomized fat is 20 to 50 ° C. If the melting point is less than the lower limit, it is too soft and loses heat resistance. If it exceeds the upper limit, it is too hard and difficult to use, and melting in the mouth tends to be deteriorated. Therefore, as a result of using the high melting point fraction as an oil and fat derived from palm oil, when the rising melting point of the co-randomized fat exceeds 50 ° C. or when it is desired to adjust the melting point according to the target product, for example, Since it is relatively high when it is used for the purpose of producing pimergarin, and conversely, when it is used for the purpose of producing a spread showing sufficient spreadability at low temperature, it is relatively low, and therefore it is advantageous. In these cases, it is preferable to use an oil or fat containing an unsaturated fatty acid having 18 carbon atoms as a main constituent fatty acid, if necessary. As such combined fats and oils, so-called liquid oils that are liquid at room temperature are preferable, for example, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, rapeseed oil. Examples thereof include oil (low erucin content) and the like, or mixed oils thereof.
本発明によれば、共ランダム化脂肪中に結合脂肪酸とし
て炭素数２２の飽和脂肪酸を０．３〜１０％含有させる
ことによって効果が得られるので、かかる含量となるよ
うに、炭素数２２の飽和脂肪酸を構成脂肪酸として含む
油脂及び／又は炭素数２２の飽和脂肪酸の低級アルキル
エステル類を使用すればよい。なお、上記炭素数２２の
飽和脂肪酸含量が下限０．３％未満では品質改良の効果
が得られ難く、逆に１０％を越えて使用しても、それ以
上の効果は得られない。而して、本発明において得られ
る共ランダム化脂肪の脂肪酸組成は、炭素数２２の飽和
脂肪酸が０．３〜１０％、炭素数１６及び炭素数１８の
飽和脂肪酸の合計量が２０〜８０％、残余が主として炭
素数１８の不飽和脂肪酸であるのが普通である。According to the present invention, the effect can be obtained by adding 0.3 to 10% of a saturated fatty acid having 22 carbon atoms as a bound fatty acid in the co-randomized fat. Oils and fats containing fatty acids as constituent fatty acids and / or lower alkyl esters of saturated fatty acids having 22 carbon atoms may be used. If the saturated fatty acid content having 22 carbon atoms is less than the lower limit of 0.3%, it is difficult to obtain the effect of quality improvement, and conversely, if it is used in excess of 10%, no further effect is obtained. Thus, in the fatty acid composition of the co-randomized fat obtained in the present invention, the saturated fatty acid having 22 carbon atoms is 0.3 to 10%, and the total amount of the saturated fatty acid having 16 carbon atoms and 18 carbon atoms is 20 to 80%. Generally, the balance is mainly unsaturated fatty acids having 18 carbon atoms.
本発明においては、このような共ランダム化脂肪をマー
ガリン又はショートニング等の製造に使用するが、使用
に際して以上の共ランダム化脂肪の単独油または融点の
異なる共ランダム化脂肪、即ち使用するパーム油起原の
油脂の種類或いは配合割合の相違により互いに融点の異
なる２種以上の共ランダム化脂肪、をそれぞれ混合した
混合油を使用してもよく、またこれらの単独油或いは混
合油に更に非ランダム化脂肪である前記液体油を混合し
て使用してもよい。後者の場合、液体油に混合する共ラ
ンダム化脂肪の割合は大体２０重量％以上使用するのが
好ましく、これより少ないとマーガリン、ショートニン
グ或いはスプレッド等製品の耐熱性乃至腰が弱くなる傾
向にある。In the present invention, such a co-randomized fat is used for the production of margarine, shortening, etc., but when used, a single oil of the above co-randomized fat or a co-randomized fat having a different melting point, that is, palm oil starting It is possible to use a mixed oil in which two or more kinds of co-randomized fats having different melting points from each other are mixed depending on the kind or mixing ratio of the original fats and oils, or to further non-randomize these single oils or mixed oils. You may mix and use the said liquid oil which is a fat. In the latter case, the proportion of the co-randomized fat to be mixed with the liquid oil is preferably about 20% by weight or more, and if it is less than this, the heat resistance or stiffness of the product such as margarine, shortening or spread tends to be weak.
かくして得た油脂を従来公知の方法或いは該方法に準じ
て使用してマーガリン又はショートニング類を製造す
る。The oils and fats thus obtained are used to produce margarine or shortenings by a conventionally known method or according to the method.
（効果） 以上の如く、従来マーガリン又はショートニング類に使
用し難いとされてきたパーム油起原の油脂、就中使用し
難いとされてきたパーム油高融点画分が、本発明により
製品保存中のグレイニング化或いはザラツキ等品質劣化
を起こすことなく多量に使用できるようになったのであ
り、且つ実質的にトランス酸を含まないので、栄養学的
見地からも全く懸念することのない製品が得られるので
ある。特に、本発明における油脂組成物を使用して製造
したテーブルマーガリン乃至スプレッドは、展延性がよ
く軟らかいにもかかわらず保形性が良好であり、油の滲
みだしもない優れた品質を有するのである。(Effect) As described above, the oil and fat derived from palm oil, which has been conventionally difficult to use for margarine or shortenings, and the palm oil high melting point fraction, which has been difficult to use among others, are stored during product storage according to the present invention. Since it is now possible to use in large amounts without causing graining or deterioration of quality such as graininess, and since it does not substantially contain trans acid, a product with no concern from a nutritional point of view is obtained. Be done. In particular, the table margarine or spread produced using the oil and fat composition of the present invention has good shape retention despite having good spreadability and softness, and has excellent quality without oil bleeding. .
（実施例） 以下に実施例及び比較例を例示して本発明効果をより一
層明瞭にするが、これらは例示であって本発明の精神が
これらの実施例に限定されるものでないことはいうまで
もない。なお、例中部及び％は何れも重量基準を意味す
る。(Examples) The effects of the present invention will be further clarified by exemplifying Examples and Comparative Examples below, but it is to be understood that these are examples and the spirit of the present invention is not limited to these Examples. There is no end. In addition, the middle part and% of all examples mean weight basis.
実施例１ 乾式分別法により分画して得た沃素価４０．１、融点４
９．０℃で、結合脂肪酸中のパルミチン酸含量が５３％
であるパームステアリン６２部とナタネ油の極度硬化油
（結合脂肪酸中の炭素数２２の飽和脂肪酸含有量４５
％）３部及び大豆油３５部とを混合し、公知の方法によ
りランダムエステル交換して、沃素価７１．１、融点３
７℃、結合脂肪酸組成において炭素数２２の飽和脂肪酸
１．３％、炭素数１６の飽和脂肪酸３７．４％、炭素数
１８の飽和脂肪酸５．８％、炭素数１８の不飽和脂肪酸
５１．０％で、実質的にトランス酸を含まない共ランダ
ム化脂肪を得た。この共ランダム化脂肪４５部と大豆油
５５部とを混合して融点３１℃、固体脂含有指数（ＳＦ
Ｉ，％）が１０℃で２０．０，１５℃で１３．５，２０
℃で１１．０，２５℃で８．０，３０℃で６．０を有す
る、実質的にトランス酸を含まないテーブルマーガリン
用に適した油脂組成物を得た。Example 1 Iodine value 40.1, melting point 4 obtained by fractionation by dry fractionation method
At 9.0 ℃, the content of palmitic acid in bound fatty acid is 53%
62 parts of palm stearin, which is an extremely hardened oil of rapeseed oil (saturated fatty acid content of C22 in bound fatty acid 45
%) 3 parts and soybean oil 35 parts and mixed by random transesterification by a known method to obtain an iodine value of 71.1 and a melting point of 3
Saturated fatty acid having 22 carbon atoms, 1.3%, saturated fatty acid having 16 carbon atoms, 37.4%, saturated fatty acid having 18 carbon atoms, 5.8%, unsaturated fatty acid having 18 carbon atoms, 51.0 % Co-randomized fat substantially free of trans acid was obtained. 45 parts of this co-randomized fat and 55 parts of soybean oil were mixed to give a melting point of 31 ° C. and a solid fat content index (SF
I,%) is 20.0 at 10 ° C, 13.5, 20 at 15 ° C
A substantially fat-free oil-fat composition for table margarine having a temperature of 11.0, a temperature of 25 ° C. of 8.0 and a temperature of 30 ° C. of 6.0 was obtained.
かくして得た油脂組成物８０部にレシチン０．３部及び
グリセリン脂肪酸エステル（商品名，Ｍ８−２０Ｅ，イ
ーストマンコダック(株)製）０．３部を添加して加温融
解し、さらに着色料及び着香料を適量混合して油相を調
製した。一方、水１６．６部、脱脂粉乳２部及び食塩
１．４部を混合して水相を調製し、上記油相と該水相と
をホモミキサーにて混合撹拌し、次いでコンビネーター
により急冷混捏処理してテーブルマーガリンを製造し
た。To 80 parts of the oil / fat composition thus obtained, 0.3 part of lecithin and 0.3 part of glycerin fatty acid ester (trade name, M8-20E, manufactured by Eastman Kodak Co., Ltd.) were added, and the mixture was heated and melted. And an appropriate amount of flavoring agents were mixed to prepare an oil phase. On the other hand, 16.6 parts of water, 2 parts of skimmed milk powder and 1.4 parts of salt are mixed to prepare an aqueous phase, the oil phase and the aqueous phase are mixed and stirred by a homomixer, and then rapidly cooled by a combinator. The mixture was kneaded to produce table margarine.
このマーガリンを熟成後（５℃，４日）レオメーターに
て測定した値（硬さ）は、５℃で８１０ｇ／cm2であ
り、パンに塗布したとき低温（マーガリンの温度約５
℃）での展延性は良好で、且つ口溶けも良好であった。
また、このマーガリンを５℃に６週間保存したものはグ
レイニング乃至ザラツキがなく組織が極めて良好であっ
た。また、該マーガリンを縦４０mm，横４０mm，高さ２
０mmにカットし、これをプラスチック性の透明容器に入
れ２５℃にて一昼夜放置しても型崩れすることなく、油
の滲み出しもなかった。The value (hardness) measured by a rheometer after aging this margarine (5 ° C., 4 days) was 810 g / cm 2 at 5 ° C., and when applied to bread, the temperature was low (margarine temperature was about 5).
The spreadability at (.degree. C.) was good, and the melting in the mouth was good.
The margarine stored at 5 ° C. for 6 weeks had no graining or graininess and had a very good texture. Also, the margarine is 40 mm long, 40 mm wide, and 2 in height.
It was cut to 0 mm, placed in a transparent plastic container, and allowed to stand at 25 ° C. for a whole day and night, without losing its shape and without oil bleeding.
比較例１ 実施例１において使用したのと同じパームステアリンを
６０部及び大豆油４０部とを混合し、同様にしてランダ
ムエステル交換し、沃素価７８．０で融点４０℃のエス
テル交換油脂を得た。このエステル交換油脂６０部と大
豆油４０部とを混合して融点３５℃３固体脂含有指数
（ＳＦＩ，％）が１０℃で１９．０，１５℃で１４．
０，２０℃で１０．５，２５℃で８．５，３０℃で６．
０を有する油脂組成物を得た。Comparative Example 1 60 parts of the same palm stearin as used in Example 1 and 40 parts of soybean oil were mixed, and random transesterification was carried out in the same manner to obtain a transesterified oil having an iodine value of 78.0 and a melting point of 40 ° C. It was 60 parts of this transesterified oil and soybean oil and 40 parts of soybean oil were mixed to have a melting point of 35 ° C. and a solid fat content index (SFI,%) of 19.0 at 10 ° C. and 14.
6. 0.5 at 25 ° C, 8.5 at 30 ° C, 10.5 at 0, 20 ° C.
An oil and fat composition having 0 was obtained.
この油脂組成物を使用した以外、後は全て実施例１と同
様にしてマーガリンを得た。Margarine was obtained in the same manner as in Example 1 except that this oil / fat composition was used.
このマーガリンを同様に熟成後レオメーターにて測定し
た値（硬さ）は、５℃で６７０ｇ／cm2であり、パンに
塗布したとき低温（マーガリンの温度約５℃）での展延
性は良好であったが、５℃に６週間保存後のマーガリン
の組織は若干グレイニング乃至ザラツキを呈していた。
また、該マーガリンを同様に縦４０mm，横４０mm，高さ
２０mmにカットし、これをプラスチック性の透明容器に
入れ２５℃にて一昼夜放置したところ、型崩れが著しく
保形性の悪いものであり、且つ容器下部に多量の油の滲
み出しが見られた。The value (hardness) of this margarine similarly measured after aging with a rheometer was 670 g / cm 2 at 5 ° C., and spreadability at a low temperature (margarine temperature of about 5 ° C.) when applied to bread was good. However, the margarine structure after storage at 5 ° C. for 6 weeks exhibited some graining or graininess.
Further, when the margarine was similarly cut into a length of 40 mm, a width of 40 mm and a height of 20 mm, and this was placed in a plastic transparent container and left at 25 ° C. for one day, the shape was remarkably deformed and the shape retention was poor. In addition, a large amount of oil was seeped out at the bottom of the container.
実施例２ 実施例１と同様にして調製した共ランダム化脂肪８０％
と液体油２０％とを混合して融点３７．３℃、ＳＦＩが
５℃で２９．５，１０℃で２５．８，１５℃で１９．
４，２０℃で１４．７，２５℃で１１．８，３０℃で
８．０を有する、実質的にトランス酸を含まない油脂組
成物を得た。この油脂組成物を使用し前例と同様にして
マーガリンを製造した。このマーガリンは、熟成後のレ
オメーター値が５℃で１８８４ｇ／cm2，１０℃で９８
２ｇ／cm2であり、低温でも容易に練り込める焼物用マ
ーガリンとして優れた物性を有していた。このマーガリ
ンを使用して焼成したパウンドケーキは、しっとりとし
た食感の滑らかなものであった。Example 2 80% co-randomized fat prepared as in Example 1.
And 20% of liquid oil are mixed to have a melting point of 37.3 ° C., an SFI of 29.5 at 5 ° C., 25.8 at 10 ° C. and 19.
A substantially trans-acid-free oil / fat composition having a composition of 14.7 at 4,20 ° C., 11.8 at 25 ° C. and 8.0 at 30 ° C. was obtained. Using this oil and fat composition, margarine was produced in the same manner as in the previous example. The rheometer value of this margarine after aging was 1884 g / cm 2 at 5 ° C and 98 at 10 ° C.
It was 2 g / cm 2 , and had excellent physical properties as a margarine for ware that could be easily kneaded even at low temperatures. The pound cake baked using this margarine had a moist and smooth texture.
実施例３ 乾式分別法により分画して得た沃素価５７．８、融点２
２℃のパームオレイン９５部と高エルシン含有ナタネ油
の極度硬化油５部とを混合し、公知の方法によりランダ
ムエステル交換して、沃素価５５、融点４０℃、結合脂
肪酸組成において炭素数２２の飽和脂肪酸２．４％、炭
素数１６の飽和脂肪酸３７％、炭素数１８の飽和脂肪酸
６％、炭素数１８の不飽和脂肪酸４１％で、実質的にト
ランス酸を含まない共ランダム化脂肪を得た。この共ラ
ンダム化脂肪７０部と液体油３０部とを混合して、ＳＦ
Ｉが５℃で３５．０，１０℃で３２．８，１５℃で２
７．２，２０℃で２０．７，２５℃で１６．５，３０℃
で１１．８を有する油脂組成物を得、前例と同様にして
マーガリンを製造した。このマーガリンは、レオメータ
ー値が５℃で１９５０ｇ／cm2，１０℃で１０８５ｇ／c
m2であり、腰もちが良く組織の良好な焼物用マーガリン
であった。Example 3 Iodine value 57.8 obtained by fractionation by the dry fractionation method, melting point 2
95 parts of palm olein at 2 ° C. and 5 parts of extremely hardened rapeseed oil with high erucine content were mixed and subjected to random transesterification by a known method to obtain an iodine value of 55, a melting point of 40 ° C., and a bound fatty acid composition of 22 carbon atoms. 2.4% saturated fatty acid, 37% saturated fatty acid having 16 carbon atoms, 6% saturated fatty acid having 18 carbon atoms, 41% unsaturated fatty acid having 18 carbon atoms, to obtain a co-randomized fat containing substantially no trans acid It was 70 parts of this co-randomized fat and 30 parts of liquid oil are mixed to give SF
I is 35.0 at 5 ℃, 32.8 at 10 ℃, 2 at 15 ℃
7.2, 20 ℃ 20.7, 25 ℃ 16.5, 30 ℃
Was obtained, and margarine was produced in the same manner as in the previous example. This margarine has a rheometer value of 1950 g / cm 2 at 5 ° C and 1085 g / c at 10 ° C.
It was m 2 and was a margarine for porcelain with good elasticity and good texture.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭57−25396（ＪＰ，Ａ) 特開 昭57−25395（ＪＰ，Ａ) 特開 昭59−135839（ＪＰ，Ａ) 特開 昭52−62313（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-57-25396 (JP, A) JP-A-57-25395 (JP, A) JP-A-59-135839 (JP, A) JP-A 52- 62313 (JP, A)
Claims (3)
肪酸を構成脂肪酸として含む油脂及び／又は炭素数２２
の飽和脂肪酸の低級アルキルエステル類、要すればさら
に炭素数１８の不飽和脂肪酸を主要構成脂肪酸として含
む油脂とをエステル交換して、上昇融点が２０〜５０℃
であり、結合脂肪酸組成において炭素数２２の飽和脂肪
酸が０．３〜１０重量％、炭素数１６及び炭素数１８の
飽和脂肪酸の合計量が２０〜８０重量％、残余が主とし
て炭素数１８の不飽和脂肪酸で実質的にトランス酸を含
まない共ランダム化脂肪を得ることを特徴とする、マー
ガリン又はショートニング類製造用油脂組成物の製造
法。1. An oil or fat derived from palm oil and / or an oil or fat containing a saturated fatty acid having 22 carbon atoms as a constituent fatty acid and / or having 22 carbon atoms.
The lower alkyl ester of saturated fatty acid, if necessary, is further transesterified with an oil or fat containing an unsaturated fatty acid having 18 carbon atoms as a main constituent fatty acid to give an elevated melting point of 20 to 50 ° C.
In the combined fatty acid composition, the saturated fatty acid having 22 carbon atoms is 0.3 to 10% by weight, the total amount of saturated fatty acids having 16 and 18 carbon atoms is 20 to 80% by weight, and the balance is mainly C18. A method for producing an oil and fat composition for producing margarine or shortenings, which comprises obtaining a co-randomized fat which is a saturated fatty acid and substantially does not contain a trans acid.
得られる高融点画分である、特許請求の範囲第(1)項に
記載の方法。2. The method according to claim 1, wherein the oil and fat derived from palm oil is a high melting point fraction obtained by fractionating palm oil.
酸として含む油脂が常温で液状を呈した油脂である、特
許請求の範囲第(1)項又は第(2)項に記載の方法。3. The method according to claim 1, wherein the oil / fat containing an unsaturated fatty acid having 18 carbon atoms as a main constituent fatty acid is an oil / fat which is liquid at room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60221636A JPH0643595B2 (en) | 1985-10-03 | 1985-10-03 | Method for producing fat composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60221636A JPH0643595B2 (en) | 1985-10-03 | 1985-10-03 | Method for producing fat composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6281497A JPS6281497A (en) | 1987-04-14 |
| JPH0643595B2 true JPH0643595B2 (en) | 1994-06-08 |
Family
ID=16769875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60221636A Expired - Fee Related JPH0643595B2 (en) | 1985-10-03 | 1985-10-03 | Method for producing fat composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0643595B2 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9007497D0 (en) * | 1990-04-03 | 1990-05-30 | Unilever Plc | Improvements in edible fats |
| JP3743179B2 (en) * | 1998-10-28 | 2006-02-08 | 株式会社カネカ | Oil composition |
| JP5121100B2 (en) * | 2001-06-22 | 2013-01-16 | 株式会社Ａｄｅｋａ | Process for producing transesterified oil and fat composition |
| JP4664176B2 (en) * | 2005-09-30 | 2011-04-06 | 理研ビタミン株式会社 | Plastic oil composition |
| JP4601541B2 (en) * | 2005-11-16 | 2010-12-22 | 株式会社Ａｄｅｋａ | Plastic oil composition |
| JP4493585B2 (en) * | 2005-11-25 | 2010-06-30 | 株式会社Ａｄｅｋａ | Oil and fat composition for kneading baked confectionery with oily ingredients |
| JP2007177100A (en) * | 2005-12-28 | 2007-07-12 | Fuji Oil Co Ltd | Plastic oil-and-fat composition (hard stock) and method for producing plastic oil-and-fat food by using the same |
| JP2007174988A (en) * | 2005-12-28 | 2007-07-12 | Fuji Oil Co Ltd | Plastic oil-and-fat composition (hard stock) and method for producing plasticity oil and fat food using the same |
| JP4775326B2 (en) * | 2007-06-06 | 2011-09-21 | 不二製油株式会社 | Oil / fat transfer resistant oil / fat composition |
| MY153786A (en) | 2008-09-02 | 2015-03-13 | Nisshin Oillio Group Ltd | Oil-and-fat composition and plastic oil-and-fat composition |
| JP5315930B2 (en) * | 2008-10-31 | 2013-10-16 | 不二製油株式会社 | Oil and fat composition for baked confectionery and baked confectionery using the same |
| JP4743924B1 (en) * | 2010-10-19 | 2011-08-10 | 株式会社Ｊ−オイルミルズ | Plastic fat composition and production method and use thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5262313A (en) * | 1975-11-17 | 1977-05-23 | Asahi Denka Kogyo Kk | Production of edible fats and oils |
| CA1136482A (en) * | 1980-06-19 | 1982-11-30 | John Ward | Edible fat product ii |
| CA1136483A (en) * | 1980-06-19 | 1982-11-30 | John Ward | Edible fat product i |
| JPS58198245A (en) * | 1982-05-13 | 1983-11-18 | Fuji Oil Co Ltd | Agent for preventing graining of oil and fat for confectionary |
| JPS5915609A (en) * | 1982-07-19 | 1984-01-26 | Toshiba Corp | Steam turbine controller |
| NL8205047A (en) * | 1982-12-30 | 1984-07-16 | Unilever Nv | FATS SUITABLE FOR USE AS HARDFAT COMPONENTS IN MARGARINES AND MARGARINE FAT MIXTURES FOR MARGARINES TO BE WRAPPED. |
-
1985
- 1985-10-03 JP JP60221636A patent/JPH0643595B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6281497A (en) | 1987-04-14 |
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