JPH0740877B2 - Edible oil composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an edible oil composition containing a liquid palm fractionated oil suitable for frying oil and the like having good low-temperature storage stability.

[Prior Art] Palm oil has a characteristic that it has a light flavor and can make full use of the flavor of cooking ingredients, and has excellent heat stability. Suitable as cooking oil and fat.

On the other hand, as cooking oils and fats in Japan, they are often used in the form of liquid oils due to their customs, and have excellent low-temperature storage stability to be used as edible liquid oils.
That is, it is desirable to maintain uniform transparency without causing solidification or generation of turbidity or solid crystals even at low temperatures such as in winter.

The low temperature storage stability of palm oil is extremely poor due to the oil and fat composition of palm oil, and the melting point of palm oil is about 38 ° C, indicating a uniform solidification state even in midsummer. In addition, the melting point of palm soft part (palm olein), which is a low melting point part obtained by fractionating palm oil, is about 23 ° C, and it uniformly solidifies in a short time when stored at a low temperature of about 5 ° C.

Under these circumstances, the characteristics of palm oil, such as the pale taste that makes the best use of the flavor of the material, and the excellent heat stability, are utilized.Because a palm liquid oil that is uniform and transparent is produced even when stored at low temperatures, it is possible to reduce the Melting point, compounding with other liquid oils, solidification
Various methods such as the use of a crystallization inhibitor have been considered, but no method has been found that can satisfy all of the flavor, low temperature storability, cost and the like.

For example, to lower the melting point by fractionation, solvent fractionation / wintering / surfactant fractionation can be mentioned as fractionation methods, but the solvent fractionation method increases the solid component content by lowering the solid component ratio by using a solvent. However, the separation efficiency is also good by washing the solid part with a solvent after solid-liquid separation. Moreover, since a solvent is used, the operating temperature at the time of fractionation is low, and the use of a low boiling point flammable solvent has the drawbacks of high equipment cost and running cost. Furthermore, the low temperature storage stability of palm liquid oil obtained by solvent fractionation which is commercially available at present is not sufficient because solid is precipitated in a short time when stored at about 15 ° C.

In addition, regarding the wintering method / surfactant fractionation method that can separate liquid oil that has relatively good low-temperature preservability compared to liquid oil obtained by solvent separation, the wintering method is inexpensive in terms of equipment cost and running cost. However, as the high-melting point component, that is, the amount of the solid component increases, there is a drawback that the mixing of the liquid part into the solid crystal part increases and the solid-liquid separation efficiency deteriorates, and it is practical in the separation of palm oil with a high content of the high-melting point component. Not at all. The surfactant fractionation method is not a sufficient fractionation method because it is located between the solvent method and the wintering method in terms of equipment cost, running cost and separation efficiency. Further, when a conventional activator such as sodium lauryl sulfate is used, the separation efficiency is deteriorated as the fractionation is performed at a low temperature, and a liquid oil having good low temperature resistance cannot be efficiently produced.

Further, regarding the improvement of low temperature storage stability by blending with other animal and plant liquid oils, it is necessary to blend a large amount of liquid oil in order to obtain good low temperature storage ability in the formulation with palm liquid oil currently on the market. As a result, the flavor and heat stability characteristics of palm oil are lost. Even when improving the low temperature storage stability by blending another liquid oil, it is necessary to minimize the blending amount of the other liquid oil based on the palm liquid oil having the improved low temperature storage ability.

[Problems to be solved by the invention]

As described above, it is difficult to efficiently produce a palm liquid oil having a good low-temperature storage property at a low cost by the currently known method, and at the same time, the quality and the cost such as the low-temperature storage property and the flavor can be improved. The development of satisfactory palm liquid oil is desired.

[Means for solving problems]

In consideration of the above-mentioned problems, the present inventors have diligently studied a method for efficiently producing a palm liquid oil having excellent low temperature storage stability at low cost, and as a result, the low temperature storage stability of the palm liquid oil is liquid. What is determined by the composition and amount of diglyceride present in the oil, that is, the results of preparative analysis of crystals precipitated from palm liquid oil during low temperature storage over time,
The present invention was completed by finding that di-saturated diglyceride and mono-saturated mono-unsaturated diglyceride in liquid oil promote crystallization and solidification, and further, low temperature storage stability is improved by removing these high melting point diglyceride from liquid oil. did.

That is, the present invention has a disaturated diglyceride content of 0.5% by weight or less and a monosaturated-unsaturated diglyceride content of 6% by weight.
A edible oil composition comprising the following liquid palm fractionated oil as a main component.

The glyceride composition (% by weight) of the liquid palm fractionated oil according to the present invention is preferably in the following range.

Trisaturated triglycerides (S ₃₎ 0 to 0.3 disaturated monounsaturated triglycerides (S ₂ U) 0~20 one saturated diunsaturated triglycerides (SU ₂₎ 55 to 70 triunsaturated triglycerides (U ₃₎ 10 to 20 disaturated Diglyceride (S ₂ ) 0-0.5 Monosaturated monounsaturated diglyceride (SU) 0-6 Diunsaturated diglyceride (U ₂ ) 3-10 Wherein disaturated triglyceride (S ₃ ) is tripalmitin, dipalmitomonostearin, etc. And di-saturated mono-unsaturated triglyceride (S ₂ U) indicates dipalmitomonoolein and the like, di-saturated diglyceride (S ₂ ) indicates di-palmitin, palmito-stearin and the like, mono-saturated mono-unsaturated diglyceride ( SU) means palmitoolein and the like.

The total fatty acid composition (% by weight) obtained by hydrolyzing these glycerides is preferably in the following range.

Myristic acid (C ₁₄ ) 0.5 to 2.0 Palmitic acid (C ₁₆ ) 15 to 35 Stearic acid (C ₁₈ ) 1.5 to 5 Oleic acid (C ₁₈ F ₁ ) 40 to 60 Linoleic acid (C ₁₈ F ₂ ) 10 to 20 Linolenic acid Acid (C ₁₈ F ₃ ) 0.5 to 2.0 Arachinic acid (C ₂₀ ) 0.1 to 1.0 Of these, di-saturated diglyceride (S ₂ ) and mono-saturated mono-unsaturated diglyceride (SU) are important factors for low temperature storage. If S ₂ exceeds 0.5% by weight or SU exceeds 6% by weight, the low temperature storage stability of the liquid fractionated oil deteriorates sharply at 20 ° C.
However, crystals precipitate in a short time. That is, it is essential that S ₂ is 0.5% by weight or less, preferably 0.4% by weight or less, and SU is 6% by weight or less in order to keep good low temperature storability.

The edible oil composition of the present invention contains, in addition to the liquid palm fractionated oil, one or more liquid edible animal or vegetable oils having good low temperature resistance such as soybean oil, rapeseed oil, safflower oil, corn oil and fish oil. can do. The amount of liquid edible oil excluding palm oil is 0 to 3% relative to 70 to 100% by weight of liquid palm fractionated oil in order to maintain the paleness and heat stability of palm oil.
A range of 0% by weight is preferred. The liquid edible animal and vegetable oil may be blended before or after fractionation. It is also possible to prepare the edible oil composition of the present invention by blending it before fractionation and after transesterification with palm oil and fat.

The method for producing the liquid palm fractionated oil used in the present invention is not particularly limited, but the following method is preferable as a method for efficiently fractionating high-melting point triglycerides and high-melting point diglycerides present in a large amount in palm oil at low cost. is there.

Crystallize the melted oil and fat in a water / oil type emulsion system in the presence of a wetting agent, transfer and suspend the precipitated crystals in the aqueous phase, which is the dispersed phase, and agglomerate and age the crystals in the aqueous phase. . At this time, crystallization is performed by crystallization from a glyceride having a high melting point in the fat and oil composition, whereby di-saturated and mono-saturated mono-unsaturated diglycerides, which are crystallization factors during low temperature storage, are preferentially crystallized and transferred to the aqueous phase. Next, water or a wetting agent aqueous solution is added to this emulsion to invert the system into an oil / water type emulsion system, and then the mixture is separated into an aqueous layer in which liquid oil and crystals are suspended by centrifugation or the like to obtain the target liquid. Get the oil.

Here, the wetting agent is a fatty acid monoglyceride, sorbitan fatty acid ester, or the like, and has an HLB (hydrophilic / lipophilic balance) value of 5 which can form a water-in-oil (W / O) emulsion.
-12 surfactants are preferred.

The edible oil composition of the present invention shows good low-temperature storage stability because the high-melting point diglyceride which is a crystallization factor is reduced by the above method, but further improves the low-temperature storage stability of the edible oil composition of the present invention. It is also possible to add a crystallization inhibitor. Although the crystallization inhibitor to be added is not particularly limited, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, sorbitol fatty acid ester and the like have an HLB value of 5 or less, preferably 1 to 3 of surfactants.
And a combination of two or more kinds. The addition amount of the crystallization inhibitor to the edible oil composition of the present invention is preferably 0.05 to 5% by weight.

〔Example〕

Hereinafter, the present invention will be specifically described by showing classification examples and examples, but the present invention is not limited to these examples.

In the examples,% and parts are based on weight unless otherwise specified.

Fractionation example 1 Soft palm oil {IV; 55.0, composition; trisaturated triglyceride (hereinafter abbreviated as S ₃ ) 1.2%, disaturated monounsaturated triglyceride (hereinafter abbreviated as S ₂ U) 43.9%, monosaturated diunsaturated triglyceride ( SU ₂ ) 39.3%, tri-unsaturated triglyceride (hereinafter U ₃ ) 6.6%, di-saturated diglyceride (hereinafter S ₂ ) 1.2%, monosaturated mono-unsaturated diglyceride (hereinafter SU) 4.6% , diunsaturated diglyceride (hereinafter U ₂ approximately) 2.7
%} 100 parts of glycerin monocaprylate 8 parts and water 75 parts are added, and the mixture is cooled with stirring in a water / oil type emulsification system from 50 ° C to 5 ° C over 15 hours, and then aged at 5 ° C for 5 hours. The high melting point component was crystallized. Next, 250 parts of water at 5 ° C. was added to the emulsion after crystallization under stirring, and the mixture was stirred at 5 ° C. for 10 minutes.
The emulsion system was inverted from the water / oil type emulsion system to the oil / water emulsion system by stirring for 1 minute. After the phase inversion, the emulsified dispersion was centrifuged to separate into a light layer composed of a liquid component and an aqueous layer in which the crystallized high melting point component was suspended, to obtain 46.8 parts of a target liquid component. The water layer in which the crystallized high melting point component was suspended was heated to 80 ° C. to melt the high melting point component and then centrifuged again to obtain 51.2 parts of the high melting point component.

Table 1 shows the yield, iodine value and composition of the obtained liquid component and solid (high melting point) component.

Fractionation example 2 Soft palm liquid oil (IU; 65.0, composition: S ₃ 0.5%, S ₂ U30.2
%, SU ₂ 49.9%, U ₃ 9.5%, S ₂ 0.9%, SU 5.5%, U ₂ 3.5
%) 5 parts of glycerin monocaprylate and 50 parts of water were added to 100 parts of the mixture, and the mixture was cooled to 3 ° C. over 10 hours under stirring from 30 ° C., and then aged for 5 hours at 3 ° C. Was made. Next, the crystallization-completed emulsion is heated to 3 ° C.
150 parts of water was added under stirring, and the mixture was further stirred at 3 ° C. for 10 minutes to invert the emulsion system from the water / oil type emulsion system to the oil / water type emulsion system. After the phase inversion, the emulsified dispersion was centrifuged to separate it into a light layer composed of a liquid component and an aqueous layer in which the crystallized high melting point component was suspended to obtain 68.8 parts of a target liquid component. The aqueous phase in which the crystallized high-melting point component was suspended was heated to 80 ° C to melt the high-melting point component and then centrifuged again to obtain 29.7 parts of the high-melting point component.

Table 1 shows the yield, iodine value and composition of the obtained liquid component and solid (high melting point) component.

Comparative Fractional Example 1 100 parts of soft palm liquid oil and Acetone 2 used in Fractional Example 2
After 00 parts were uniformly dissolved, the mixture was cooled from 30 ° C. to −5 ° C. with stirring and further aged at −5 ° C. for 5 hours with stirring to crystallize the high melting point component. Then, this crystal suspension was filtered under reduced pressure to separate into a filtrate part and a high melting point crystal part. High melting point crystal part is -5
After washing twice with 20 parts of fresh acetone at ℃, the acetone was removed to obtain 29.2 parts of a solid (high melting point) component. The filtrate part was combined with the washing part to distill off acetone to obtain 69.8 parts of a liquid component.

Table 1 shows the yield, iodine value and composition of the obtained liquid component and solid (high melting point) component.

i) Sample preparation 50 mg to 100 mg of the measuring fats and oils were precisely weighed, 2 ml of 2% 3,5-dinitrobenzoyl chloride DMF solution and 100 ml of triethylamine were added thereto, and the mixture was heated at 70 ° C for 30 minutes to prepare a measurement sample.

ii) Liquid chromatography measurement conditions Column size; 4.0 mm φ × 250 mm Packing agent; Reversed phase partition system (Hitachi gel) Dissolution solution: CH ₃ CN / H ₂ O = 96/4 Flow rate; 1.5 ml / min Color Temperature: 40 ° C. Detector: UV 254 nm Sample solution injection amount: 10 μl In Table 1, it can be seen that the fractionation examples 1 and 2 of the present invention have the same separation efficiency as the solvent fractionation (comparative fractionation example 1). Further, in Fraction Examples 1 and 2 of the present invention, it can be seen that in the oil and fat composition of the liquid component, the triglyceride composition is the same as that in the solvent fractionation, but the amount of high-melting di-saturated and mono-saturated mono-unsaturated diglycerides is small.

Thus, in Fraction Examples 1 and 2 of the present invention, the separation efficiency is good and the high melting point diglyceride can be reduced.

Example 1 The liquid component obtained in Separation Example 1 was decolorized and deodorized by a conventional method to obtain a liquid oil 1-1 of the present invention. Further, the liquid oil 1-1 of the present invention and the deodorized rapeseed oil were blended at a ratio of 8: 2 (weight ratio) to obtain a liquid oil 1-2.

Next, polyglycerin (average degree of polymerization 1
0) Beef tallow fatty acid ester (Sakamoto Yakuhin Co., Ltd., trade name SY
Glister THL-3) 0.2% by weight with respect to liquid oil 1-1
After the addition, the mixture was heated and stirred at 80 ° C. for 10 minutes to uniformly dissolve it to obtain liquid oil 1-3. Further, as a crystallization inhibitor, sucrose oleate (manufactured by Mitsubishi Kasei Foods Co., Ltd., trade name Ryoto Sugar Ester 0-170, degree of esterification 70%) was added at 0.5% by weight to liquid oil 1-1, It was heated and stirred at 80 ° C. for 10 minutes to uniformly dissolve it to obtain liquid oil 1-4.

The liquid oil 1-1 to 1-of the present invention obtained as described above
The low temperature storability of No. 4 at 0 ° C. and 5 ° C. was evaluated by the following cooling test. The results are shown in Table-2.

<Cooling test> 70 g of the evaluation liquid oil is placed in a sample bottle having a capacity of 100 ml (inner diameter 50 mm), heated to 120 ° C for 5 minutes, and then allowed to stand at 20 ° C for 1 hour to cool. Next, the sample bottle is sealed and transferred to a constant temperature water bath adjusted to the test temperature. Using this time as the storage start time, the clarity of the liquid oil was observed over time, and the time for turbidity or crystal precipitation was measured.

Example 2 The liquid component obtained in Fraction Example 2 was decolorized and deodorized by a conventional method to obtain a liquid oil 2-1 of the present invention. Further, the liquid oil 2-1 of the present invention and the deodorized rapeseed oil were mixed at a ratio of 8: 2 (weight ratio) to obtain a liquid oil 2-2.

Next, polyglycerin (average degree of polymerization 1
0) Beef tallow fatty acid ester (Sakamoto Yakuhin Co., Ltd., trade name SY
Glister THL-3) was added to the liquid oil 2-1 in an amount of 0.2% by weight, and then uniformly dissolved by heating and stirring at 80 ° C. for 10 minutes to obtain liquid oil 2-3. Also, sucrose oleate (Mitsubishi Kasei Foods Co., Ltd., trade name Ryoto Sugar Ester 0-170) was added as a crystallization inhibitor in an amount of 0.5% by weight to liquid oil 2-1, and then heated at 80 ° C for 10 minutes. -By stirring, it melt | dissolved uniformly and the liquid oil 2-4 was obtained.

The liquid oil 2-1 to 2- which is the product of the present invention obtained as described above
Example 4 regarding low-temperature storability of 4 at 0 ° C and 5 ° C
The same cooling test as in 1 was used for evaluation. The results are shown in Table-3.

Comparative Example 1 The liquid component obtained in Comparative Fractionation Example 1 was decolorized by a conventional method.
It was deodorized to obtain comparative liquid oil 3-1. Also comparison liquid oil 3-
1 and deodorized rapeseed oil were mixed at a ratio of 8: 2 (weight ratio) to obtain a comparative liquid oil 3-2.

Next, polyglycerin (average degree of polymerization 1
0) Beef tallow fatty acid ester (Sakamoto Yakuhin Co., Ltd., trade name SY
Glister THL-3) was added to each of comparative liquid oils 3-1 and 3-2 in an amount of 0.2% by weight, and then uniformly dissolved by heating and stirring at 80 ° C for 10 minutes to obtain comparative liquid oils 3-3 and 3-5. It was Also, as a crystallization inhibitor, sucrose oleic acid ester (manufactured by Mitsubishi Kasei Foods Co., Ltd., trade name Ryoto sugar ester 0-17
0) was added to each of the comparative liquid oils 3-1 and 3-2 at 0.5% by weight, and then uniformly dissolved by heating and stirring at 80 ° C. for 10 minutes to obtain comparative liquid oils 3-4 and 3-6.

The low temperature storage properties of the comparative liquid oils 3-1 to 3-6 obtained above at 0 ° C. and 5 ° C. were evaluated by the same cooling test as in Example-1. The results are shown in Table-4.

In Table 4, the liquid oil obtained by the solvent fractionation method of Comparative Fractionation Example 1 has extremely poor low-temperature storage stability at 0 ° C and 5 ° C, and the effect of the crystallization inhibitor is extremely small, while Table-2 to Table As shown in -3, it can be seen that the liquid oil of the present invention has improved storage stability at 0 ° C and 5 ° C, and the effect of the crystallization inhibitor is remarkable.

Claims (2)

[Claims] 1. An edible oil composition comprising as a main component a liquid palm fractionated oil having a disaturated diglyceride content of 0.5% by weight or less and a monosaturated monounsaturated diglyceride content of 6% by weight or less. 2. The content of (A) di-saturated diglyceride is 0.5.
Claims containing 70 to 100% by weight of liquid palm fractionated oil having a content of not more than 6% by weight of monosaturated monounsaturated diglyceride, and (B) 0 to 30% by weight of liquid edible oil excluding palm oil. The edible oil composition according to claim 1.