JPH0722488B2 - Plastic oil and fat and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to plastic fats and oils such as shortening and margarine, and a method for producing the same.

(Problems to be Solved by Conventional Techniques and Inventions) It is ideal that plastic fats and oils such as shortening, margarine, and fat spread are soft at low temperature and not too soft at high temperature.

In Japanese Patent Laid-Open No. 62-22547, the stable crystal type is mainly β
A fat composition containing margarine or shortening made from fat obtained by mixing and melting 4 to 24 parts by weight of extremely hardened oil (prime) and 96 to 76 parts of either one or both of liquid fat and oil and slightly hydrogenated fat and oil (according to examples) It is disclosed that the butter cream) is contained in an amount of 6 to 30%.

The inventors of the present invention proceeded with research aiming at satisfying the two conditions at the same time that the plastic oil and fat have good preservability even at high temperatures and have a good mouth feel, regardless of the prior art. In No. 120138, the above problems could be solved by mixing powdered fats and oils in a powder state with a fats and fats base mainly composed of plastic fats and oils such as shortening and margarine.

The present invention is a further development thereof.

(Means for Solving the Problems) The present invention has solved the above problems by mixing wax powder or wax powder and powdered fats and oils in a powdered state into a fats and fats base mainly composed of plastic fats and oils such as shortening and margarine. It is a thing.

The fat base, which is the main component of the plastic fat used in the present invention, is a finished product such as shortening and margarine by adding a wax powder or a wax powder and a powder fat, respectively. Since there are not many, and they are the same or similar, the raw materials and blends are not particularly different from ordinary shortening, margarine, and the like.

As the powder wax used in the present invention, a natural wax, for example, a hard wax such as candelilla wax, carnauba wax, jojoba wax, rice wax, wood wax, and beeswax is finely pulverized and used.

There are roughly two types of powdered fats and oils, one of which consists of 100% fats and oils (whole fat type), which is heated and melted and sprayed in cold air with a spray cooler to be powdered or cooled. It is solidified into a thin film on a drum, pulverized and powdered.

The other type is to emulsify melted oil and fat into an O / W type in an aqueous solution in which proteins, sugars, gums, etc. are dissolved, and then spray it in hot air with a spray dryer to powder it. Are encapsulated in these aqueous coating materials. Therefore, even if the melting point of the fat is low, it does not become sticky and the powder state is maintained.

As the powdery fat and oil of the present invention, these two types can be used together with the wax powder, and each effect can be exhibited.

The fats and oils of the full fat type powdered fats and oils used in the present invention are sufficiently hydrogenated beef tallow, soybean oil, rapeseed oil, etc., and used as hardened oil having a melting point of 45 to 70 ° C (in the present invention, this is referred to as hard fat). I will). Although 100% of this hard fat is used to make a full fat powder oil and fat by the above-mentioned method, it can be used by mixing it with monochryceride, diglyceride or the like in the present invention.

Since the particles of wax powder and powdered fats and oils may be rough in the mouth, it is preferably 200 μm or less, and more preferably finer (for example, 20 to 30 μm). Even if the addition amount is 0.5%, the effect of improving the shape retention can be obtained, but 1% or more is preferable. The upper limit of the added amount depends on the types and melting points of wax and hard fat.

To produce the plastic fat of the present invention, shortening,
A melted fat base mainly composed of a plastic fat such as margarine is rapidly cooled by a conventional method, or after rapid kneading and kneading, a wax powder or a wax powder and a powdered fat are added and mixed as a powder.

To mix wax powder or wax powder and powdered fats and oils into a rapidly cooled fats and fats base, a batch type mixer is used experimentally, but industrially, fats bases such as margarine, shortening, etc. that come out from body data, combinators, etc. It is also possible to introduce the powder into a horizontal kneader, and according to this flow rate, the wax powder or the wax powder and the powdered fat and oil are quantitatively and continuously dropped, and continuously mixed by the kneader.

(Examples) The present invention will be described with reference to specific examples.

Example 1 Formulation based on margarine (shown in parts by weight below) Base oil / fat 82.5 parts Monoglyceride 0.3 Lecithin 0.2 Diet salt 0.2 Potassium sorbate 0.1 Water 16.7 Base oil / fat with this composition is fish hydrogenated oil (melting point 34 ° C.) 70
%, Corn hydrogenated oil (melting point 37 ° C) 20%, soybean oil 10%.

This mixture was mixed and emulsified at 70 ° C., sterilized at 100 ° C. for 20 seconds, then rapidly cooled to 13 ° C. through a boda, and kneaded to obtain a margarine base.

Take 100 parts of this freshly produced margarine base in a batch type mixer and add carnauba wax powder (average particle size 20μ
m) 1.5 parts were added and mixed. 22 after aging at 27 ℃ for 24 hours
It was left for 2 days at room temperature of ° C.

Separately, 1.5 parts of the same wax as powdered carnauba wax was directly added to 82.5 parts of the above blended base oil and fat, and the same amount of other raw materials was added and mixed, and the treatment after quenching was the same as in Example 1. It carried out similarly (this is set to the comparative example 1).

Margarine comparison In Example 1 and Comparative Example 1, the same wax was included in the same amount. There was no difference in the shape retention, but there was a clear difference in the lips, which is the effect of adding the wax in powder form.

Example 2 Blending of shortening base fats and oils Cotton seed hardened oil (melting point 35 ° C) 10 parts Rape rapeseed oil (melting point 36 ° C) 40 Palm oil 35 rapeseed oil 0.5 parts of monoglyceride was added to base oils of 15 or more and 70 ° C
After heating to the
The mixture was rapidly cooled to 18 ° C, kneaded, put into a container, aged at 30 ° C for 24 hours, and then left at room temperature of 22 ° C for 2 days to prepare a shortening base.

100 parts of this shortening base was taken in a batch type mixer, and 1 part of candelilla wax powder and 0.5 part of powdered fats and oils (100% beef tallow extremely hardened oil, melting point 61 ° C., average particle size 25 μm) were added and mixed.

Separately, to 100 parts of the above shortening base oil and fat, 0.5 part of monoglyceride, 1 part of the same wax as powdered candelilla wax, and 0.5 part of beef tallow extremely hardened oil same as powdered oil and fat are directly added and melted, and nitrogen gas is added. After the step of quenching while blowing, the same procedure as in Example 2 was performed (this will be referred to as Comparative Example 2). Comparison of shortening In Example 2 and Comparative Example 2, the same wax and fat were contained in the same amount. In Comparative Example 2 which was added by melting, no clear difference in shape retention from Example 2 was observed, but a clear difference was observed in the mouth-feeling.

(Effects of the invention) The present invention, by mixing a wax powder or a wax powder and a powdered fat and oil into a fat base mainly composed of a plastic fat such as shortening and margarine, the shape of the oil is not deteriorated even at a high temperature (36 ° C), and Plastic oils and fats with little off were obtained. This product had a good taste.

This plastic fat and oil is also useful as household margarine and fat spread, and also useful as commercial margarine and shortening.

Claims (4)

[Claims] 1. A plastic oil / fat in which a wax powder is present in a powder state in an oil / base based on a plastic oil / fat such as shortening and margarine. 2. A plastic oil / fat in which a wax powder and a powder oil / fat are present in a powder state in an oil / fat base mainly composed of a plastic oil / fat such as shortening and margarine. 3. A method for producing a plastic oil / fat, which comprises adding and mixing with a wax powder after quenching a melted oil / fat base mainly composed of a plastic oil / fat such as shortening and margarine or after quench kneading. 4. A process for producing a plastic oil / fat in which a wax powder and a powdered oil / fat are added and mixed as a powder after quenching a melted oil / fat base mainly composed of a plastic oil / fat such as shortening, margarine, etc. by a conventional method or after quench kneading. Law.