JPH0827B2 - 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.

JP-A-62-22547 discloses mixing and melting 4 to 24 (weight) parts of an extremely hardened oil whose stable crystal form is mainly β-prime and one or both of liquid oil and fat and slightly hydrogenated oil and fat. It is disclosed that the oil or fat composition (butter cream according to the example) contains 6 to 30% of margarine or shortening made from the above oil or fat.

However, blending a liquid oil and / or a slightly hydrogenated oil and a small amount of a hard oil and fat is a conventional technique in the margarine industry, and a crystalline form of a raw oil and fat is used for producing a margarine and shortening having good aeration. It is also known that is required to be β-prime (for example, Shoichi Yanagihara, Knowledge of edible processed fats and oils, Saishobo, pages 41, 49, etc.).

The inventors of the present invention have conducted earnest researches without the conventional technique for the purpose of simultaneously satisfying the two conditions that the plastic oil and fat have good shape retention even at high temperature and also have a good mouth feel. Is completed.

(Means for Solving the Problems) According to the present invention, the above problems can 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 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 powder fat, respectively, and its raw material and composition are the parts to be added with powder fat. Except for normal shortening and margarine, it is not particularly different.

There are roughly two types of powdered fats and oils, one of which is
It is made of 100% oil and fat (all-fat type) and melted by heating, then sprayed in cold air with a spray cooler to be powdered, or solidified into a thin film with a cooling drum and ground to powder. .

The other type is melted fats and proteins, sugars,
It is an O / W type emulsion emulsified in an aqueous solution in which gums and the like are dissolved, and is sprayed in hot air by a spray dryer to be powdered. The surface of fats and oils is wrapped with these aqueous film substances. 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, and each can exert its effect.

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, a monoglyceride, a diglyceride or the like may be mixed therewith and used.

Particles of powdered oil may be rough in the mouth, so 20
0 μm or less, finer if possible (eg 20-30 μm)
Is desirable. 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 amount added depends on the type and melting point of the hard fat. This type of powdered fats and oils are W / O emulsions such as margarine and spread,
It can be widely used for plastic fats and oils such as shortening.

Powdered oils and fats having a film are most suitable for anhydrous plastic oils and fats such as shortening rather than water-containing plastic oils and fats such as margarine. In this case, the melting point of the fat and oil of the powdered fat and oil may be lower than 40 ° C, and even if the particle size is a little large (200 μm or more), the mouthfeel does not deteriorate, and the addition amount is smaller than that of the full fat type powdered fat and oil. More can be done, and the more that is put in, the better the retention at elevated temperatures.

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

A batch mixer is used experimentally to mix the powdered fat and oil into the rapidly cooled fat and oil base. It is also possible to quantitatively and continuously drop the powdered fat and oil from the upper portion in accordance with this flow rate and continuously mix them with a 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%.

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

Take 50 parts of this freshly made margarine base in a batch mixer and mix with powdered fat (100% hardened beef tallow, average particle 25
μm) 1.5 parts was added and mixed. After aging for 24 hours at 27 ℃, 2
It was left for 2 days at room temperature of 2 ° C. 5 remaining margarine bases
The 0 part was treated in the same manner without adding the powdered fat and oil (this is referred to as Comparative Example 1).

Separately, to 82.5 parts of the above-mentioned blended base oil and fat, directly add 1.5 parts of the same hardened beef tallow as that made into powdered oil and fat, melt and add the same amount of the other raw materials, and mix them. It carried out like Example 1 (this is set to Comparative Example 2).

70 parts of sugar-tightness was mixed with 100 parts of each of these three kinds of margarines, and whipped to a specific gravity of 0.65 to prepare butter cream.

From the above results, comparing Example 1 with Comparative Example 1,
The effect of mixing the powdered fats and oils in Example 1 is remarkable in terms of shape retention, and even if the same amount of hard fat of the same quality is used in Example 1 and Comparative Example 2, as a powdered fat and oil in Example 1. In Comparative Example 2, when mixed and directly melted, the difference is remarkable in the mouth.

Example 2 Blending of shortening base fats and oils Cotton seed hydrogenated 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 oil 15 or above 70
After heating to ℃, while rapidly blowing nitrogen gas, it is rapidly cooled to 18 ℃ with a body maker, kneaded and put in a container at 30 ℃ 24
After aging for 2 hours, the mixture was allowed to stand at room temperature of 22 ° C for 2 days to prepare a shortening base.

Take 50 parts of this product in a batch type mixer, and add 8 parts of powdered oil (spray-dried, hardened soybean oil having a melting point of 35 ° C., oil content 79%, sugar 18%, protein 3%). , Mixed.

The remaining 50 parts of the shortening base was designated as Comparative Example 3 without adding the powdered fat and oil.

50 parts of these two types of shortenings were mixed with 5 parts of skimmed milk powder and 45 parts of powdered sugar by a batch mixer to prepare a cream for sanding, and the wafer was sanded.

From the above results, comparing Example 2 and Comparative Example 3,
The effect of mixing the powdered fats and oils in the examples on the shape retention is clear.

(Effects of the Invention) The present invention provides a plastic fat that does not lose its shape even at high temperatures (36 ° C.) and that has little oil off by mixing powdered fat with a fat base mainly composed of plastic fat such as shortening and margarine. Was obtained. This product had a good taste.

Using this plastic oil / fat, a good oil / fat composition such as butter cream or sand cream can be obtained.

Claims (4)

[Claims] 1. A plastic oil / fat in which a powder oil / fat is present in a powder state in an oil / fat base mainly composed of a plastic oil / fat such as shortening and margarine. 2. The plastic oil / fat according to claim 1, wherein the powdery oil / fat is mainly a hard oil having a melting point of 45 ° C. or higher, and the particles thereof are a full-fat type powdery oil / fat having a particle size of 200 μm or less. 3. A powdery fat and oil is a fat and a protein for forming a film,
The plastic fat or oil according to claim 1, which is powdered by spray drying using a saccharide or the like. 4. A method for producing a plastic oil / fat in which powdered oil / fat is added and mixed as a powder after a melted oil / fat base mainly composed of a plastic oil / fat such as shortening or margarine is rapidly cooled or kneaded by a conventional method.