JPH0798957B2 - Method for producing fats and oils for emulsified foods - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing fats and oils for emulsified foods, and more specifically, it is stable when stored or stirred at low temperature using palm oil fractionated oil as a raw material. The present invention relates to a method for producing fats and oils suitable for preparing an emulsified food that maintains a stable emulsified state.

[Conventional technology]

Soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil, safflower oil, kapok oil, peanut oil, used as the main raw material for salad oil, etc.
Although liquid oils such as safflower oil and sunflower oil are cheaper than so-called plant butters such as cocoa butter, shea butter and sal butter, they are generally more expensive than palm oil and fractionated oils thereof. Therefore, many proposals have heretofore been made with the intention of using palm oil or a fractionated oil thereof as a part of a raw material for salad oil to reduce the cost of the raw material oil and fat.

These proposals include JP-A-49-107304 and JP-A-53-6340.
No. 3, JP-A-60-110246, JP-A-61-293389, JP-A-61-296096, etc., but JP-A-63-198992 describes various difficulties in many of the prior arts. That there is.

Further, the specification of Japanese Patent Laid-Open No. 63-198992 itself describes a mixture of a fixed oil such as "palm oil, palm stearin, palm olein" and a liquid oil such as "rapeseed oil, palm fractionated liquid oil".
A method for producing a liquid oil in which an enzymatic transesterification reaction is caused by using a lipase having 1,3 selectivity as a catalyst is proposed, and as a "key point" of the proposal, "a saturated fatty acid is converted into a saturated fatty acid by selective transesterification". Decrease in triglyceride containing two or more ", that is," triglyceride in combination of (S / S / S) and (S / S / U) should be reduced, and cold resistance should be improved. ""The sorting operation that was necessary in the past has become almost unnecessary," he said.

Thus, palm oil contains solid components even if it is a low melting point fraction called palm olein,
Although it was necessary to improve cold resistance in order to use it as a part of a raw material for liquid oil products, the inventors of the present invention have found that it is not possible to improve the cold resistance.
-Even with the method of 198992, "smudge" that occurs after low-temperature storage
The problem of has not been solved yet.

[Problems to be solved by the invention]

Regarding fats and oils in which palm olein was mixed with liquid oil and transesterification which selectively acts on the 1,3-position was carried out,
Although the present inventor has also made various studies from the past, the present inventor has found that a method of blending a liquid oil of palm oil and performing 1,3-position selective transesterification obtains a salad oil as a target product. We recognize that it is not a very suitable method. The reason is that the obtained transesterified oil will inevitably cause "turbidity" due to long-term low temperature storage,
If you dare to use this to prepare mayonnaise and store it in the refrigerator, emulsion depletion will occur and oil separation will occur.
When observed at a microscopic level for about a month, it was confirmed that the needle-shaped crystals were coarse crystals that grew like the pearls of "Kuri chestnut," and that was the interface. (S / S / U), where S and U are saturated fatty acid residues and Saturated fatty acid residue, SS in the table below
As in the case of abbreviated as U, an expression that does not specify the binding position of the residue. The same applies to S / S / S, S / U / U, U / U / U, etc.), but the (S / S / S) content increases after transesterification, etc. This is because we have obtained the knowledge of.

The present inventor is unavoidable unless there is a post-fractionation for the presence of a crystallization component that causes a turbidity, and abandoned removal of the crystallization component that causes a cost increase (that is, use as salad oil). , Even if a crystallization component is present, it can be used in an emulsion food such as mayonnaise if it can be kept in a fine state after low temperature storage, and emulsion destruction can be avoided even at low temperature storage. I thought that it might be, and conducted various studies based on this idea.
This invention has been reached as a result of the examination,
Even if the U ₁ component level is further reduced, the formation of coarse crystals is unavoidable, but in addition, increasing a small amount of (S / S / S) components rather increases the number of crystal nuclei, so that coarse crystals are formed. It was completed by obtaining the knowledge that it is effective in preventing aging.

This invention does not require a fractionation work for removing the crystallization component in the last step, and the oils and fats in which the crystals generated in refrigeration storage remain in a fine state, in other words, the emulsion destruction occurs even in refrigeration storage. It is intended to produce fats and oils suitable for producing non-emulsified foods.

[Means and Actions for Solving Problems]

This invention relates to an oil and fat for emulsified foods characterized by selectively transesterifying 1-, 3-positions of a mixed oil of a soft palm oil having an iodine value of 64-70 and a liquid oil having a higher iodine value. Is a manufacturing method of.

That is, as the palm oil, palm fractionated oil having an iodine value of 64 or more can be used, and soft palm oil of 67 or more is preferably used. If the iodine value is too low, the U ₁ component cannot be suppressed to a small amount, and if it is too high, the U ₁ component such as PP ₀ which becomes a U ₀ component in the subsequent transesterification is too small, which is not preferable. As a commercially available product, double fracionation palm olein or what is called super olein can be used, and the iodine value is 60 to 62.
There are various types on the market, ranging from those around 67. Generally, the high melting point portion of palm oil is fractionally removed to obtain a low melting point fraction (perm olein is obtained, which can be further fractionated to remove the high melting point fraction, and the fractionation method is a solvent fractionation method,
Either a fractionation method using a surfactant or a dry (solventless) fractionation method may be used. The soft palm oil may be obtained through more stages of fractionation than the above, but generally 2
It suffices to go through the steps of fractionation, and the use of a solvent makes it possible to easily obtain one having a lower iodine value.

As the liquid oil fat having a higher iodine value than the soft palm oil, the above-mentioned soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil, safflower oil, kapok oil, which is used as a main raw material for salad oil and the like,
Liquid oils such as peanut oil, safflower oil and sunflower oil are exemplified.

The blending ratio of the soft palm oil and the liquid oil is preferably in the range of 1: 1 to 1: 5. If the former ratio is too low, the substitution rate of liquid oil is low and there is almost no economic effect, and if it is too high, the U ₁ component cannot be suppressed to a small extent, and coarse crystals are formed even after long-term storage at low temperature and stirring. Is hard to prevent.

The above-mentioned soft palm oil and liquid oil are subjected to transesterification treatment with 1-, 3-position selectivity after mixing, but lipase or lipase preparation itself which selectively acts at 1-, 3-position, or using them A method for transesterification is disclosed in
52-104506, JP-A-55-71797, JP-A-55-84397
JP-A-56-127094, JP-A-56-163196, JP-A-SHO
57-78496, JP-A-59-500649, JP-A-60-19495 and the like, which are publicly known, and it is a side reaction product that water in a special reaction system is reduced as much as possible. Is preferable for suppressing the generation of

Since the fats and oils obtained according to the present invention are not intended for use as salad oil, no separation is necessary after the transesterification reaction. Oils and fats obtained by this invention can be used for emulsion foods that are refrigerated and stored and food materials that are not easily destroyed by emulsification even when stirred, and in particular, dressings such as mayonnaise and acidic oil-in-water creams such as cream cheese-like foods. It is used as a main raw material of oils and fats for preparation, and has a remarkable effect of preventing emulsion destruction due to long-term low temperature storage, stirring, and the like.

[Examples, etc.]

 The present invention will be described below with reference to examples, comparative examples, application examples, and the like.

Example 1 Commercially available palm super olein ("Palm Ace" sold by Fuji Oil Co., Ltd .; iodine value 67.8) was blended with rapeseed oil to prepare 1-, 3
A fat and oil in which the -position was selectively transesterified was obtained. Table 1 shows the triglyceride composition of the raw material blended oil and the transesterified oil.
The results of cold test at 0 ° C (according to AOCS method Cc11-53) are shown in Table-2, the amount of crystals formed by long-term storage at 5 ° C (visual inspection) is shown in Table-3, and after storage at 5 ° C for 30 days. The micrograph is a drawing (however, a and b in FIG. 1 are transesterified oils, a and b in FIG. 2 are raw material blended oils, and a and b have a palm fractionated oil / rapeseed oil ratio of 40 / 60 and 30/70). The selective transesterification process itself increased the U ₀ component (Table-1) and decreased the Cold Test evaluation (increased turbidity) (Table-2). On the contrary, the conspicuous crystal size after storage at low temperature for a long time is one fourth (when the mixing ratio is 40/60) to one tenth (compared to the case of simply storing the blended oil). The compounding ratio was 20/80), and it had the effect of keeping it to a fine size (see the drawing), and the degree of increase in the amount of crystal formation corresponding to the increase in low temperature storage time was also suppressed (Table-3).

In addition, the crystal size that was noticeable by microscopic observation after storage at 5 ° C for 30 days was about 50μ or less at the compounding ratio of 40/60 in the case of transesterified oil, while it was 20/80 in the case of the raw material blended oil. The compounding ratio was about 100 μ or more.

Comparative Example Palm olein (iodine value 56.8), which is a one-stage fractionated oil, was used in place of the commercial palm super olein of Example 1.
A comparative example was also prepared in which this was mixed with rapeseed oil to obtain fats and oils in which the 1- and 3-positions were selectively transesterified (compounding ratio was 20
/ 80-40 / 60).

In this case, both raw material blended oil and transesterified oil are 5 ° C
The crystals were coarse when observed under a microscope after 30 days of storage (the outstanding crystal sizes were about 80μ at a compounding ratio of 20/80, about 120μ at a compounding ratio of 30/70, and about 200μ at a compounding ratio of 40/60). The triglyceride composition is shown in Table-4.

Example 2 Palm super olein having an iodine value of 64.5 was prepared, and this was mixed with soybean oil in a ratio of 30/70 to obtain a fat or oil in which the 1-, 3-position was selectively transesterified. This oil / fat remained in a finer crystalline state than that of the transesterified oil of 20/80 blended in the previous Comparative Example, when observed under a microscope after storage at 5 ° C. for 30 days.

Application Example 1 Using a raw material blended oil and a transesterified oil having a blending ratio of "30/70" of Example 1 and Comparative Example, 70% of the fat and oil, 15% of yolk liquid
Vinegar (acidity 5%), salt 3%, sodium glutamate 1
% And mustard powder 1% were mixed and then passed through an emulsifying machine to produce mayonnaise. This was sealed in a 200 ml glass bottle and then stored in a room at -5 ° C for 1 week to determine the separation of oil. The results shown in the following table were obtained.

Application Example 2 12 parts of the oil / fat obtained in Example 2, 8 parts of skimmed milk powder, 80 parts of water
Part, and a mixture of 0.015 parts of lecithin with a homomixer 70
℃ 30 minutes after emulsification and homogenization under the conditions of 100kg / cm ² , lactic acid fermentation at a product temperature of 22 ℃ and when the pH becomes 4.6 or less, heat and stir to stop the fermentation, centrifuge to remove water 56%
The curd was obtained, 3% lactalbumin, an appropriate amount of salt and a stabilizer were added to the curd, and the mixture was heated and stirred at 70 ° C. and homogenized at 100 kg / cm ² to obtain a cream cheese-like emulsified food. .

After refrigerating this emulsified food overnight in the refrigerator, at 18 ℃, it is supplied as an internal to "Leon wrapping machine type N207DD", and at the same time, kneaded pie dough is supplied as the outer skin and cut into guillotine, then at 200 ℃ for 14 hours Baked. In the operation in the stuffing machine, no oil oozes out even after stirring for 2 hours, there is no spilling of the inner material from the outer material after firing on the cut surface of the guillotine cut, and no oil separation was observed even after firing. However, except that the soft palm oil having an iodine value of 56.8 was used in Example 2, and the oil / fat obtained by transesterification similarly with soybean oil was used as the raw material oil / fat of this application example,
With the operation in the gluing machine, oil oozes out within 1 hour, and the cut surface of the guillotine cut has spilled of the inner material from the outer material after firing, and some separation of the oil was observed after firing.

〔effect〕

As described above, the fats and oils obtained by the method of the present invention are fats and oils that do not require fractionation work in the last step, and that the crystals produced by refrigeration storage or low temperature stirring remain in a fine state, and refrigeration storage or not so high. It is suitable for producing emulsified foods that do not undergo emulsion destruction by stirring in the temperature range.

[Brief description of drawings]

FIG. 1 (a, b) are micrographs (200 times) showing the crystalline state of the transesterified oil and the raw material blended oil thereof in Example 1 of the present application after storage at 5 ° C. for 30 days, respectively, and soft palm oil and rapeseed oil. The case where the compounding ratio is 40/60 is shown. 2 (a, b) are micrographs (200 times) showing the crystalline state of the transesterified oil and the raw material blended oil thereof in Example 1 and Comparative Example of the present invention after storage at 5 ° C. for 30 days, respectively. The case where the mixing ratio of oil and rapeseed oil is 30/70 is shown.

Claims (1)

[Claims] 1. A mixed oil comprising a soft palm oil having an iodine value of 64-70 and a liquid oil having a higher iodine value than 1: 1 in a ratio of 1: 1 to 1: 5.
A method for producing an oil or fat for emulsified foods, which comprises selectively transesterifying the 3- and 3-positions.