JPH084513B2 - Method of modifying fats and oils - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for reforming fats and oils rich in 2-oleodipalmitin.

[0002]

BACKGROUND OF THE INVENTION Natural products such as fats and oils are generally mixed triglycerides and have various compositions and uses. However, di-saturated monounsaturated glycerides (two bound fatty acids are saturated fatty acids and one is unsaturated). A glyceride which is a fatty acid: hereinafter referred to as "S ₂ U"), especially oleic acid at the 2-position is 1
And a group of fats and oils rich in glycerides with stearic acid or palmitic acid in the 3-position, so-called plant butter.

Cocoa butter is the most representative fat and oil belonging to this group, and S ₂ U accounts for about 3/4 or more in triglyceride, contains POSt, StOSt, and POP in order, and has unique physical properties ( P, O, and St represent a palmitic acid residue, an oleic acid residue, and a stearic acid residue, respectively, which bind to triglyceride.
Indicates that it is 2-oleo 1,3-palmitostearin). Cocoa butter is also a representative of the most expensive fats and oils and is considered the highest grade of so-called plant butter. For this reason, great efforts have hitherto been made in the production of oils and fats having physical properties similar to those of cocoa butter.

One such effort is directed towards the use of fractionation means, which is cheaper than cocoa butter,
In many cases, high melting point fractions such as trisaturated triglycerides (hereinafter referred to as “S ₃ ”) are removed from inexpensive plant butter, or monosaturated diunsaturated glycerides (hereinafter referred to as “SU ₂ ”). ) Or tri-unsaturated triglyceride, the low melting point fraction is removed to obtain a "S ₂ U" -rich fraction,
The technology to utilize this has become commonplace. As this technology becomes more sophisticated, the “StOSt” -rich fraction and the “POP” -rich fraction obtained by such a separation means are mixed, or the 1,3-position bound fatty acids of the mixed oil are further randomized. The means to do is added. However, this technique is less costly and has the benefit of further processing because the collection of "StOSt" -rich fats and oils is more expensive than in the case of the "POP" -rich fraction fats and oils. There is a drawback that it hardly brings. This is because most of the plants that can be relied upon as a source of "StOSt" are wild species, and are not cultivated by being protected by humans in plantations. They have a rare value and their production volume fluctuates greatly due to the weather and other factors. Because.

[0005]

SUMMARY OF THE INVENTION The present invention requires expensive St
SU, which does not depend on the OSt source, has been regarded as a fraction to be removed when producing cocoa butter fat substitute.
_{Using the} fraction rich in ₂ that is, the fraction rich in SU ₂ separated from the fraction rich in S ₂ U as a modifier, an inexpensive POP
Depending on the source, it seeks to modify it to a quality comparable to higher grade plant butters such as cocoa butter.

[0006]

That is, the present invention is
Oil and fat rich in OP ₂The main component of saturated saturated fatty acids
Along with the fats and oils whose content is stearic acid, the bound fats at the 1 and 3
To allow fatty acids to act on lipase with 1,3-specificity
Randomize more selectively, then S₂Fractions rich in U
This is a method for modifying fats and oils, which is characterized in that it is separated. Below
The invention will be described in more detail.

In the present invention, the object of modification is an oil and fat rich in POP, and the modifier is an oil and fat in which the main component of the SU ₂ rich bound saturated fatty acid separated from the S ₂ U rich fraction is stearic acid. is there.

As the oil and fat rich in POP, palm oil, preferably a mid-melting point fraction of palm oil containing 50% by weight or more of POP can be used. However, the medium melting point fraction of palm contains a small amount of POP isomers, such as PPO, and if such isomers remain in the product, it may impair the crystallinity of fats and oils. However, even if they are contained, there is almost no problem as long as 60% by weight or more of POP is contained in the palm oil medium melting point fraction. It has been found that it can be removed without any adverse effect.

The fats and oils rich in SU _{2 in} which the main component of the bound saturated fatty acid is stearic acid have 1 stearic acid residue.
Alternatively, it is usually at the 3-position, and an unsaturated fatty acid is usually bonded at the 2-position. If the bound unsaturated fatty acid is rich in oleic acid, it can contribute to improving the yield of the product. Specific examples of preferable fats and oils include low melting point fractions that are removed by so-called two-stage fractionation of fats and oils such as shea butter, monkey butter, mango butter and cokham fat. The proportion of the fats and oils rich in SU ₂ to the fats and oils rich in POP is usually 0.2% by weight or more, and optimally 0.6 to 9 times by weight. 0.2
If it is less than the weight times, the curing of the modification is poor, and the best modification effect is obtained in the range of 0.6 to 9 times by weight.

Steadic acid is the main component of the bound saturated fatty acid of SU ₂ -rich fats and oils for reforming, but fatty acid having 20 or more carbon atoms such as arachidic acid is included as a minor component. Does not prevent

In the present invention, SU ₂ is used as a modifier.
The use of type glycerides has several advantages over the use of free fatty acids, monoacyl derivatives. First, when using free fatty acids, etc., the final removal amount exceeds the processing amount of deodorization (distillation) equipment that is normally equipped in the oil and fat industry. However, according to the present invention, it is possible to process with a conventional sorting device. Secondly, if free fatty acids and the like are included in the subsequent fractionation process, there is a drawback that the removal accuracy of the S ₃ component is lowered, and therefore it is necessary to remove them before the subsequent fractionation process. Therefore, the solvent is usually removed in advance, and it is necessary to perform a double operation of removing the solvent after the subsequent fractionation step, but according to the method of the present invention, it becomes unnecessary after the random treatment. There is no such difficulty because the modifying agent in the other part is removed by the fractionation process itself.

The POP-rich fats and oils together with the modifier selectively randomize the bound fatty acids at the 1- and 3-positions.
This randomizing treatment can be carried out by allowing a lipase having 1,3-position specificity to act, but in the present invention, this is preferably carried out in a non-hydrolyzed system. When it is added to the system for performing randomization treatment and consequently contains 0.2% or more in fats and oils, hydrolysis occurs during the randomization treatment, and the production amount of diglyceride that is difficult to remove industrially is large. However, even after the subsequent fractionation step, there are problems that the properties measured by the cooling curve are not good, and therefore it is difficult to sufficiently fulfill the purpose of reforming.

Lipases with specificity at the 1,3-position have some differences in their specificity (selectivity at the 1,3-position), but are genus Rhizopus (Rhizopus nibeus, Rhizopus japonicas), genus Mucor ( In addition to those of microbial origin such as Mucor jivanicas, Mucor derema) Aspergillus genus (Aspergillus niger), there are pancreatic lipase, rice bran lipase and the like, and among these, those having higher 1,3 selectivity are preferable. The temperature of the randomization treatment may be any range as long as it exhibits a lipase activity, and a temperature range of about 20 to 75 ° C. is usually adopted. At the processing temperature, when a fat or oil that does not become a molten state remains, a solvent inert to the above enzyme, preferably,
A solvent that can also be used for the subsequent fractionation treatment is used to keep the fat and oil in a liquid state. The processing time is usually 1 to 72 hours.

After the above randomization treatment, the lipase is removed, and the S ₂ U-rich fraction is collected to obtain a product. Such a fractionation means is well known to those skilled in the art. Means such as ring or solvent fractionation and drug fractionation can be adopted. The fraction to be removed here is the low melting point fraction after randomization, but it is also possible to carry out two-stage fractionation to remove both the high melting point portion and the low melting point portion, if necessary.

The modified product obtained by the present invention is originally P
The problems with OP-rich fats and oils, such as the heat resistance of chocolate when used in large amounts as hard butter and the tempering property, have been improved, either alone or with cocoa butter, depending on the case, rich in POP. When used in combination with the fats and oils themselves, the quality is such that good chocolate can be produced.

[0016]

EXAMPLES The present invention will be described below with reference to examples. Example 1 Melting point fraction in palm oil (IV34, PO in triglyceride
77 parts of P content 64%) and shea butter low melting point fraction (IV7
5, SU ₂ content 52%, stearic acid content in bound saturated fatty acids 84%, oleic acid content in bound unsaturated fatty acids 8
Randomization treatment was carried out by adding 10 parts of enzyme agent (originating Rhizopus japonicas) to 23 parts of 7%) and stirring at 40 ° C. for 7 days.

To the oil and fat after separation of the enzyme agent, 500 parts of hexane was added, and a two-stage fractionation treatment was carried out by a conventional method to obtain a medium melting point part 2.
I got two copies.

The fats and oils had an S ₂ U content of 76.2% and the fatty acid composition was as shown in the table below. Fatty _{│C 14 │C 16 │C 16-18 │ C} 18 │C 18: 1 │C 18: 2 │C 18: 3 │ C 20 Composition% │0.2 │23.1│ 0.1 │ 36.2 │35.2 │3.3 │0.2 │ 1.6

INDUSTRIAL APPLICABILITY The present invention does not rely on an expensive StOSt source, but rather on a SU ₂ -rich fraction which has hitherto been regarded as a fraction to be removed in the production of cocoa butter fat substitute.
That is, the SU ₂ -rich fraction separated from the S ₂ U-rich fraction is used as a modifier, and depending on the cheap POP source, this is modified to a quality comparable to that of high-grade plant butter such as cocoa butter. Can be quality.

Claims (4)

[Claims] 1. A mono-saturated di-unsaturated glyceride-rich bound saturated fatty acid main component is stearic acid, which is obtained by separating a fat or oil rich in 2-oleodipalmitin from a fraction rich in di-saturated mono-unsaturated glyceride. Characterized by the fact that bound fatty acids at the 1- and 3-positions are selectively randomized together with fats and oils by the action of lipase with specificity at the 1- and 3-position, and then a fraction rich in di-saturated mono-unsaturated glyceride is collected The method of reforming fats and oils. 2. The oleic acid is the main component of the bound unsaturated fatty acid of fats and oils rich in monosaturated diunsaturated glycerides.
Modification method described. 3. A weight ratio of a fat or oil rich in mono-saturated diunsaturated glyceride to a fat or fat rich in 2-oleodipalmitin.
The reforming method according to claim 1, which is 0.2 or more. 4. The randomized treatment is performed in a non-hydrolyzed system.
Modification method described.