JPH0734714B2 - Method for producing fat composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing an oil / fat composition having a wide plasticity range, and more specifically, an oil / fat composition containing a specific shea fat and having a wide plasticity range and having a good meltability in the mouth. It relates to a manufacturing method of a product.

[Conventional technology and its problems]

Oils and fats used today for margarine, shortening and the like are required to have good plasticity over a wide range and have good melting in the mouth. For example, the folded fats and oils used for the pie are most important because they are most related to the tenderness (softness) and the flakyness (the property of easily forming flakes) of the pie.

For this reason, it is important that the fats and oils used for the pie have good elongation with the dough, that is, good spreadability. If the oil or fat is too hard, the spreadability is poor and the dough does not spread all the way to the edges of the dough, and a uniform float cannot be obtained. On the other hand, if it is too soft, the shape retention of the oil / fat will be poor and the oil / fat will melt out when the dough is rolled out. Therefore, when general margarine or butter is used, it is common to refrigerate the dough and adjust the hardness of the dough and fats and oils before working.

SFC (solid fat content) is used as a measure of the hardness of fats and oils. SFC represents the solid fat content in fats and oils at that temperature, and is closely related to the spreadability and shape retention of fats and oils. That is, when the SFC is less than about 7% (weight%, the same applies hereinafter), the oil / fat exhibits fluidity, and at 9-12%, it does not have a shape retention property as a solid but has plasticity. When it is 45% or more, it becomes a fairly hard solid.

In order to improve the flavor of the pie, it is necessary to lower the melting point of the fats and oils used and to dissolve it in the mouth, but on the other hand, in order to improve workability and obtain a well-established pie craft,
It is necessary to have an appropriate shape retention property at the working temperature. In other words, even if the working temperature changes, the change in SFC is small, and a fat that melts in the mouth is required. For example, at normal working temperature (0 to 30 ℃), SFC is between 20 and 45%, and when it exceeds 30 ℃, it decreases sharply and it is necessary to dissolve quickly near body temperature. Fats and oils with a curve are desired.

As a method for producing fats and oils having such a wide plasticity range, conventionally, a method of blending trilaurin or trimyristin with a liquid oil (see JP-B-48-32164), an isomerized hydrogenated oil of palm soft oil is fractionated and hardened. There is a method of blending a part oil and a soft part oil (see Japanese Patent Publication No. 57-30458).

However, in the former method, a special fat or oil called a short-chain triglyceride having 14 or less carbon atoms is used, and there is a problem that this fat or oil easily hydrolyzes and is difficult to use. In addition, the latter method has a problem in that the number of manufacturing steps is large and the cost is high.

In addition, generally available liquid oils with high unsaturated fatty acid content have large SFC at low temperature when isomerized and hydrogenated, and even when blended with other liquid oils, the SFC curve becomes sharp and fats and oils with a wide plasticity range can be obtained. Absent.

[Means for solving problems]

The present invention provides a method for producing an oil / fat having a wide plasticity range and a good mouth-melting property, in which the above problems are solved, without using a short-chain fatty acid-based oil / fat or the like.

The method for producing an oil / fat composition of the present invention, in the constituent fatty acids of the oil / fat, the ratio of the saturated fatty acid to the unsaturated fatty acid is between 1.0: 1.5 and 3.0, and the stearic acid content in the saturated fatty acid is 70 to 95%.
(Wt%, same below), sialic fractionated soft oil with oleic acid content of 60-90% and linoleic acid content of 10-40% in unsaturated fatty acids under isomerization hydrogenation conditions in the presence of DL-methionine Obtained by hydrogenating under 25% or more of trans content, melting point
90 to 25% of shear hardened oil at 35 to 50 ° C and 10 to 75% of liquid oil are mixed, and the solid fat content at 0 to 30 ° C is between 20 to 45%. The difference in solid fat content is less than 10%, and it substantially dissolves at 45 ° C. A feature is to obtain an oil and fat composition for spread, roll-in and butter cream having a wide plasticity range.

Hereinafter, the oil and fat composition of the present invention will be described in detail.

One component that constitutes the oil and fat composition of the present invention is shea hydrogenated oil, and even if an isomerized hydrogenated oil such as rapeseed oil, palm soft part oil, and rice oil is used, it has a wide plasticity range as in the present invention. A fat composition cannot be obtained.

The shea fractionated soft part oil that is the raw material for this shea hydrogenated oil is saturated
It is necessary for adjusting the hardness that the unsaturated fatty acid ratio and the contents of stearic acid, oleic acid, and linoleic acid are in the above ranges, respectively. Cannot obtain the excellent oil and fat composition of the present invention.

The isomerized hydrogenation of the above-mentioned shear fractionated soft part oil is carried out under the isomerized hydrogenation condition in the presence of DL-methionine, but the obtained hydrogenated shea oil has a trans isomer content of 25% or more (trielaidin conversion) and a melting point. It must be in the range of 35-50 ° C.

The oil / fat composition of the present invention can be obtained by mixing 90 to 25% of the above shea hydrogenated oil and 10 to 75% of liquid oil. By blending the liquid oil, it is possible to obtain an oil / fat composition having a constant quality, which does not require tempering (and the hardness of the oil / fat does not change even if tempered). The mixing ratio of the above shea hydrogenated oil and the liquid oil,
It is a ratio necessary to keep the SFC of the oil and fat composition of the present invention at 20 to 45% between 0 and 30 ° C.

The liquid oil used in the present invention is not particularly limited, and commonly available liquid oils such as corn oil, safflower oil and soybean oil, and low melting point hardened oils having a melting point of 20 ° C. or less can be used.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention together with Comparative Examples.

Example 1 5 kg of shea fractionated soft part oil (IV75.0) was used, on which Ni catalyst was added.
0.4% (to oil) and DL-methionine 200ppm (to oil) were added, and hydrogenated under the conditions of H ₂ flow rate 4.0 l / min (3 kg / cm ² G) and temperature 200 ° C., and sample No. 1 (IV64.6, mp37.2 ° C, transformer body 38.2%), sample No. 2 (IV62.3, mp42.4 ° C, transformer body 42.5%), and sample No. 3 (IV60.1, mp46.
5 kinds of shea hydrogenated oil (5, transformer body 41.8%) were obtained in an amount of 1 kg each.

The resulting shea hydrogenated oil was purified and deodorized by a conventional method. Sample No. 1 contained 25% corn salad oil, and sample No. 2 contained 40% corn salad oil or 30% Hiolec safflower oil. %, And the sample No. 3 was blended with 45% of Hiolec safflower oil to prepare four kinds of oil and fat compositions of the present invention.

The SFCs of these four types of oil and fat compositions of the present invention are shown in the table below.
Table 1 below shows the fatty acid composition of Sample Nos. 1 to 3
2 shows. From Table 1 below, all of the oil and fat compositions of the present invention have a solid fat content at 0 ° C to 30 ° C of 45 to 20%, and a difference in solid fat content between 0 ° C and 25 ° C. Is as small as 7% or less, and it can be seen that there is substantially no solid fat at 45 ° C. The margarines made from these oil and fat compositions of the present invention had spreadability suitable for pie production and had a shape-retaining property, so that they were excellent in workability and melted in the mouth well.

Comparative Example 1 Using the same shea fractionated soft part oil as in Example 1, DL- under hydrogenation conditions was used.
The shea fractionated soft part oil was hydrogenated under the same conditions as in Example 1 except that methionine was removed, and sample No. 1 (IV55.2, mp
41.0 ℃, transformer body 12.5%) and sample No.2 (IV48.
1 kg each of two types of hydrogenated shea oil (6, mp 49.6 ° C., trans isomer 14.5%).

The resulting shea hydrogenated oil is purified by a usual method,
25% of corn salad oil was blended in each of Samples No. 1 and No. 2 to produce two kinds of oil and fat compositions.

The SFCs of these two types of oils and fats are shown in Table 1 below, and the fatty acid compositions of Sample Nos. 1 and 2 are shown in Table 2 below.

Compared with the oil and fat composition of the present invention obtained in Example 1, these two kinds of oil and fat compositions each have a small solid fat content at 0 to 30 ° C. and have poor shape retention. Further, further hydrogenation resulted in poor melting in the mouth, which was not good in quality.

Using 5 kg of rapeseed oil (IV121.0), hydrogenated under the same hydrogenation conditions as in Example 1, and sample No. 1 (IV74.5, mp38.5 ° C,
Transformer body 60.1%), sample No.2 (IV70.0, mp41.2)
° C, transformer body 55.5%), and sample No. 3 (IV65.0,
mp45.6 ℃, transformer body 51.2%) 3 kinds of hardened oil 1k each
g got.

The obtained hydrogenated oil was refined by the usual method, and 30% of corn salad oil was added to sample No. 1 to obtain sample N.
O.2 was compounded with 40% corn salad oil, and Sample No. 3 was compounded with 45% corn salad oil to produce three kinds of oil and fat compositions.

Table 1 below shows the SFCs of these three types of fats and oils, and Table 2 below shows the fatty acid compositions of Sample Nos. 1 to 3.

Compared with the oil and fat composition of the present invention obtained in Example 1, these three kinds of oil and fat compositions all had a large difference in solid fat content between 0 ° C. and 25 ° C. There was a drawback that it changed and became hard.

[Effects of the Invention] The oil and fat composition of the present invention has a horizontal SFC curve, has a wide plasticity range and has good meltability in the mouth, for spreads, for roll-in, for butter cream alone or with other oils and fats. When used together, not only the workability is excellent, but also the quality of the product is good, and so on.

Claims (1)

[Claims] 1. In the constituent fatty acids of fats and oils, the ratio of saturated fatty acids to unsaturated fatty acids is between 1.0: 1.5 and 3.0, and the content of stearic acid in the saturated fatty acids is 70 to 95% (% by weight, hereinafter the same), A sialic fraction soft part oil having an oleic acid content of 60 to 90% and a linoleic acid content of 10 to 40% in unsaturated fatty acids is
Blended with 90-25% shear hardened oil having a trans isomer content of 25% or more and a melting point of 35-50 ° C and liquid oil obtained by hydrogenation under isomerization hydrogenation conditions in the presence of methionine, and 10-75% of liquid oil. Then 0-30
Oil fat composition with a wide plasticity range, having a solid fat content of 20 to 45% at 0 ° C, a difference in solid fat content of 0 ° C and 25 ° C of 10% or less, and being substantially soluble at 45 ° C. A method for producing an oil and fat composition for spread, roll-in and butter cream, which comprises obtaining a product.