JPH08242765A - Oil and fat for producing plastic oil and fat composition and plastic oil and fat composition - Google Patents

Abstract

PURPOSE: To obtain an oil and fat for giving plastic oil and fat composition which is produced by transesterification of a formulated oil containing a specific amount of a liquid oil, an oil and fat originating from palm oil and a laurin- based oil and fat and is compatible with hardened fish oil and can give margarine, shortening or the like by admixing to other oil and fat. CONSTITUTION: A formulated oil containing 10-15wt.% of a liquid oil, an oil and fat originating from palm oil, preferably in an amount of 35-60wt.%, and a laurin-based oil and fat, preferably in an amount of 30-50wt.%, is transesterified to give the objective oil and fat, preferably having a fatty acid composition of 12-40wt.% palmitic acid residue, 10-20wt.% lauric acid residue and 10-15% of polyunsaturated fatty acid residues.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil and fat for producing a plastic oil and fat composition and a plastic oil and fat composition, and more specifically, an oil and fat for producing a plastic oil and fat composition having compatibility with a fish oil hydrogenated oil and a fish oil hydrogenated oil. The present invention relates to a plastic oil / fat composition such as margarine and shortening used by mixing.

[0002]

2. Description of the Related Art Conventionally, fish oil and hydrogenated oil have been compounded and used in many plastic oil and fat compositions such as margarine and shortening used for confectionery and bread making. One of the reasons is that hydrogenated fish oil is inexpensive, but in particular, hydrogenated fish oil is excellent in plasticity and confectionery characteristics. However, in recent years, the catch of small fish, which is a raw material for hydrogenated oil of fish oil, has been drastically reduced, and the production amount of fish oil tends to be insufficient. Therefore, the fish oil hydrogenated oil blended and used in the plastic fat composition has its effect. The smallest possible amount is used within the range. Then, a plastic oil / fat composition of an animal / plant type, which is a mixture of hardened fish oil and hardened vegetable oil or palm oil / fat, is produced. These animal and vegetable type plastic fats and oils compositions utilize the good confectionery characteristics of hydrogenated fish oil and are intended to have the superiority (heat resistance etc.) of vegetable fats and oils. In the margarine and shortening using, the wide range of plasticity of the fish oil hardened oil and the whipping ability (foaming power)
And the physical properties of vegetable fats and oils were only slightly improved. Under such circumstances, oils and fats having characteristics compatible with hydrogenated fish oil are required, but no oils and fats having such characteristics exist, and only a small portion is replaced with lard or palm oil. Is the current situation. Recently, an oil and fat obtained by transesterifying a mixed oil of palm oil and fat, lauric oil and liquid oil has been proposed (JP-A-60-2).
No. 7337), such a transesterified oil / fat has poor compatibility with hydrogenated fish oil, which impairs the confectionery properties in mixed use with hydrogenated fish oil.

[0003]

As described above, according to the present technology, there is no oil or fat having better confectionery properties due to the compatibility with the hydrogenated oil of fish and the interaction effect. The oil and fat to have is demanded.

[0004]

Means for Solving the Problems As a result of intensive studies in view of such circumstances, the present inventor has found that by transesterifying a blended oil of a specific proportion of liquid oil and fats and oils derived from palm oil and lauric fats and oils. In particular, it was found that the above-mentioned drawbacks can be solved by dispersing the fatty acid residue of the blended oil in triglyceride, and the present invention has been completed.

The present invention provides an oil and fat for producing a plastic oil and fat composition, which comprises 10 to 15% by weight of a liquid oil and transesterifies a compounded oil containing an oil and fat derived from palm oil and a lauric oil and fat. is there.

The present invention also provides a plastic oil / fat composition comprising 20 to 80% by weight of hydrogenated fish oil, 0 to 40% by weight of liquid oil, and 80 to 20% by weight of the oil or fat for producing the plastic oil or fat composition. . In the following description, "%" and "parts" mean% by weight and parts by weight, unless otherwise specified.

The liquid oil used in the present invention is any of vegetable liquid oils such as soybean oil, rapeseed oil, corn oil, rice bran oil, cottonseed oil and the like, or polyhydrogenated oils thereof, which have many polyunsaturated fatty acid residues. May be used. The content of liquid oil in the fats and oils for producing the plastic oily composition of the present invention is 10 to 15%.
When the amount of the liquid oil is too small, the range showing the plasticity becomes narrow, and when it is too large, the heat resistance and the whipping property tend to be deteriorated.

As the oil and fat derived from palm, any oil or fat containing 35% or more of palmitic acid residues, and either palm oil itself or a fractionated oil obtained by fractionating the palm oil may be used. In addition, lauric oils and fats contain 35% lauric acid residues.
As described above, the fat or oil preferably contains 35 to 50%,
Any of coconut oil, palm kernel oil itself or a fractionated oil obtained by fractionating the same, or a hydrogenated oil thereof may be used. These are generally 35 to 60% of fats and oils derived from palm oil,
Laurin-based fats and oils are mixed at a ratio of 30 to 50% to prepare a blended oil. If the amount of oil and fat derived from palm oil is too small, the range of plasticity becomes narrow, and if it is too large, the whipping speed becomes slow. In addition, since palm oil-derived fats and oils and lauric fats and oils may be obtained as fractionated oils having different fatty acid compositions depending on the fractionation method and fractionation conditions, it is ultimately necessary to judge by the composition of fatty acid residues. preferable.

The transesterification in the fats and oils for producing the plastic fat and oil composition of the present invention can be carried out by subjecting the liquid oil to a mixture of blended oils by a method known per se. For example, it can be carried out by either a method using a metal catalyst such as sodium methylate or a method using a lipase as a catalyst. The lipase may be any enzyme as long as it has a transesterification activity for fats and oils, and known ones include, for example, Rhizopus lipase, Aspergillus lipase, Mucor lipase, Pancreatic lipase, Rice bran lipase. Etc.

The transesterified oil obtained in the present invention has palmitic acid residues of 12 to 40%, lauric acid residues of 10 to 20%, and polyunsaturated fatty acid residues of 10 to 15%.
It is preferred to have a fatty acid composition of When the fatty acid composition is out of this range, the range showing plasticity becomes narrow,
Whipping speed becomes slow. The transesterified oil can be used as it is as a fat or oil for producing a plastic fat or oil composition, and additives such as glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin and the like may be appropriately added.

The fats and oils for producing the plastic fat and oil composition of the present invention are:
80 to 20 relative to the total amount of the composition by a method known per se
%, Preferably 70 to 30%, can be mixed with hydrogenated fish oil to produce a good quality plastic oil composition such as margarine or shortening. The amount of hydrogenated fish oil in the composition is 20-80%, and if desired, the liquid oil as described above may be added in a ratio of up to 40%. If the proportion of the fat / oil for producing a plastic fat / oil composition of the present invention in the composition is too small, the characteristics in the whipping speed will be small, and if it is too large, the range showing plasticity will tend to be narrowed slightly. If desired, additives such as glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and lecithin which are usually used in this type of composition may be appropriately added to the composition.

[0012]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. Example 1 and Comparative Example 1 50 parts of palm stearin (iodine value 33), palm kernel oil 4
After mixing 0 parts and 10 parts of soybean oil, random transesterification was carried out using sodium methylate as a catalyst, followed by washing with water, dehydration and purification to obtain a transesterified oil having a melting point of 36 ° C. This transesterified oil has a melting point and SFC set so as to approximate to hydrogenated fish oil (melting point 36 ° C.). The thus obtained transesterified oil, that is, the fat or oil for producing a plastic fat or oil composition according to the present invention, was used in a conventional manner to produce shortenings with the formulations shown in Table 1. Further, as a fat and oil for comparison, similarly, a soybean hydrogenated oil (melting point 36 ° C.) whose SFC and SFC were prepared so as to be similar to hydrogenated fish oil (melting point 36 ° C.) was used. The emulsifier was manufactured by adding 0.4% each of oleic acid type monoglyceride and sucrose fatty acid ester.

[0013]

[Table 1] Comparison of shortening oil and fat blending Example 1 Comparative Example 1 Transesterified oil -40%-hydrogenated soybean oil (melting point 36 ° C) -20% fish hydrogenated oil fish oil (melting point 36 ° C) 80% 40 60 soybean oil 20 20 20 Rheometer value * 10 ℃ 1040 1100 1860 15 ℃ 510 530 800 20 ℃ 190 220 385 * Fudo Kogyo Co., Ltd., unit: g / 0.785cm ²

As shown in Table 1, the shortening using the control fish oil hydrogenated oil has a wide plasticity range that is soft even at a constant temperature. In Example 1, 50% of the fish oil hydrogenated oil was transesterified oil, that is, the present invention. Even if it is replaced with the oil / fat for producing the plastic oil / fat composition in 1), its characteristics are not impaired. On the other hand, when the soybean hydrogenated oil of Comparative Example 1 is substituted, the hardness changes greatly even if only 25% by weight of the fish oil hydrogenated oil is replaced, and the characteristics of the fish oil hydrogenated oil in shortening are impaired. Table 2 below shows the rate of overrun rise due to the shortening whip. The number is 1
It shows the change with time of overrun (%, v / v) of each shortening when stirred at 20 rpm.

[0015]

[Table 2] Overrun (%) 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes 30 minutes Reference 81 137 182 227 245 265 Example 1 94 158 214 251 271 270 Comparative Example 1 44 91 140 181 213 241

In the results of Table 2, the shortening of the control using the hydrogenated fish oil also shows good whipping property, but the transesterified oil of Example 1, that is, the fat for producing the plastic fat composition according to the present invention. It was further improved by the substituting compound of (1) and exhibited extremely good physical properties. On the other hand, the substitution and blending with the soybean hydrogenated oil of Comparative Example 1 markedly impairs the physical properties of the fish oil hydrogenated oil, similar to the result of the plasticity range measured by the rheometer.

Example 2 and Comparative Examples 2 to 4 Transesterified oils were prepared according to the formulations shown in Table 3 and, as in Example 1, 50% of hydrogenated hydrogenated fish oil (melting point 36 ° C.) was replaced to achieve shortening. The physical properties were examined. The melting points and SFCs of these transesterified oils were produced by approximating to hydrogenated fish oil (melting point 36 ° C.) as in Example 1.

[0018]

[Table 3] Transesterified oil blending Example 2 Comparative example 2 Comparative example 3 Comparative example 4 Palm stearin 50% -40% 50% Palm oil-60% -Palm kernel oil 40 40-10 Hardened palm oil-50 50 Soybean oil 10-10 20 Palmitic acid content 33% 35% 29% 34% Lauric acid content 17% 17% 24% 14% Polyunsaturated acid content 10% 6% 9% 16%

Table 4 shows the values measured by a rheometer of the hardness of these shortenings at each temperature.

[Table 4] Rheometer measurement value * 10 ° C 15 ° C 20 ° C Example 2 1100 530 220 Comparative Example 2 1550 570 360 Comparative Example 3 1760 930 400 Comparative Example 4 920 410 105 * Fudo Kogyo Co., Ltd., Unit: g / 0.785 cm ²

As shown in Tables 3 and 4, the effect of polyunsaturated fatty acids is, as can be seen from the results of Comparative Examples 2, 3 and 4, when the content is less than 10%, the hardness of shortening becomes hard, and conversely 15%. If it exceeds, softening occurs and heat resistance tends to deteriorate. Table 5 shows the rate of overrun (%) rise during whipping at each temperature of these shortenings.

[0021]

[Table 5] Overrun (%) 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes 30 minutes Example 2 94 158 214 251 271 273 Comparative Example 2 65 97 155 203 216 236 Comparative Example 3 89 151 210 249 268 270 Comparative Example 4 88 140 178 231 247 263

As is apparent from Table 5, even in the whipping property, when the content of the polyunsaturated fatty acid residue is low (Comparative Examples 2 and 3), the increasing rate of overrun (%) tends to be slow. Further, as can be seen from Comparative Example 3, the content of the lauric acid residue is too large, the whipping property is good, but the shortening itself becomes very hard.

Examples 3 to 5 and Comparative Examples 5 and 6 Transesterified oils were produced according to the formulations shown in Table 6. These transesterified oils are hydrogenated fish oil (melting point 28 ° C), melting point,
The SFC is set so as to approximate it.

[0024]

[Table 6] Transesterified oil containing transesterified oil No. Palm olein 55% -60% Palm oil-50% -Palm oil 35- Palm oil olein-40 40 Soybean oil 10 10- Palmitic acid content 26% 26% 27% Lauric acid content 17 17 17 Polyunsaturated acid content 12 13 8 Transesterification method Metal catalysts Enzyme catalysts Metal catalysts

Using the transesterified oil produced by the formulation of Table 6 and hydrogenated fish oil having a melting point of 28 ° C., the shortening was produced in the same manner as in Example 1 by the formulation of Table 7.
The physical properties were compared.

[0026]

[Table 7] Shortening fat blending Example 3 Example 4 Example 5 Comparative Example 5 Comparative Example 6 Transesterified oil 50 80 --- Transesterified oil --50 --- Transesterified oil --- 50 Fish oil hydrogenated oil 50 20 50 100 50

Table 8 shows the values of hardness of these shortenings measured by a rheometer at various temperatures.

[Table 8] Rheometer measurement value * 10 ° C 15 ° C 20 ° C Example 3 500 190 56 Example 4 560 210 61 Example 5 550 200 60 Comparative Example 5 500 190 56 Comparative Example 6 1000 370 125 * Fudo Kogyo ), Unit: g / 0.785cm ²

As is clear from Tables 6-8, Example 3,
By comparing 4 and 5 with the hydrogenated fish oil of Comparative Example 5 (melting point 28 ° C.), the transesterified oil, that is, the fat or oil for producing the plastic fat or oil composition of the present invention, does not change in consistency due to mixing, and is hardened fish oil. On the other hand, the substitution of 80% by weight does not impair the physical properties. Further, it can be said that the oil / fat for producing a plastic oil / fat composition of the present invention is effective for hydrogenated fish oils having different melting points. From Example 5, good quality can be obtained even if the transesterification method used is the enzymatic method. On the other hand, the transesterified oil having a polyunsaturated fatty acid content deviating from the range of the present invention as shown in Comparative Example 6 markedly impairs the consistency of hydrogenated fish oil even if it is replaced by 50%.

Table 9 shows the rising speed of overrun by whipping at each temperature of these shortenings.

[Table 9] Overrun (%) 5 minutes 10 minutes 15 minutes 20 minutes 25 minutes 30 minutes Example 3 85 155 198 236 257 260 Example 4 80 141 190 220 241 270 Example 5 86 157 203 238 259 259 Comparative Example 5 77 136 182 213 234 253 Comparative Example 6 70 125 169 201 226 236

As shown in Table 9, the shortening of the fats and oils for producing a plastic composition of the present invention in Examples 3, 4 and 5 was also conducted at the rising rate of overrun in the hardened fish oil of Comparative Example 5 (melting point 28 ° C.). However, the transesterified oil having a polyunsaturated acid content deviating from the range of the present invention shown in Comparative Example 6 was inferior to hydrogenated fish oil (melting point 28 ° C.).

[0032]

EFFECTS OF THE INVENTION The transesterified oil according to the present invention, that is, the fat for producing a plastic oil / fat composition, when used in combination with hydrogenated fish oil, has good whipping property without impairing the consistency of hydrogenated fish oil, and fish oil. It shows good quality when mixed with hardened oil.

Claims (4)

[Claims] 1. An oil and fat for producing a plastic oil and fat composition, which comprises 10 to 15% by weight of a liquid oil and is transesterified with a compounded oil containing an oil and fat derived from palm oil and a lauric oil and fat. 2. A blended oil having a palm oil-derived fat content of 35 to 60% by weight and a lauric fat content of 30 to 50.
The fat or oil for producing a plastic fat or oil composition according to claim 1, wherein the fat or oil is the weight percent. 3. A palmitic acid residue is 12 to 40% by weight,
The fatty acid composition having a lauric acid residue content of 10 to 20% by weight and a polyunsaturated fatty acid residue content of 10 to 15% by weight.
Or the oil / fat for producing a plastic oil / fat composition according to 2. 4. Hardened fish oil 20 to 80% by weight, liquid oil 0
A plastic oil / fat composition comprising 40 to 40% by weight and 80 to 20% by weight of the oil / fat for producing a plastic oil / fat composition according to any one of claims 1 to 3.