JPH09241673A - Hard stock and production of hard stock-containing plastic oil and fat composition - Google Patents

Hard stock and production of hard stock-containing plastic oil and fat composition

Info

Publication number
JPH09241673A
JPH09241673A JP8046518A JP4651896A JPH09241673A JP H09241673 A JPH09241673 A JP H09241673A JP 8046518 A JP8046518 A JP 8046518A JP 4651896 A JP4651896 A JP 4651896A JP H09241673 A JPH09241673 A JP H09241673A
Authority
JP
Japan
Prior art keywords
oil
fatty acid
fat
hard stock
acid residue
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP8046518A
Other languages
Japanese (ja)
Inventor
Atsushi Nago
敦 名郷
Toshitaka Ookouchi
敏尊 大河内
Kazuyo Sumimoto
和代 住本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP8046518A priority Critical patent/JPH09241673A/en
Publication of JPH09241673A publication Critical patent/JPH09241673A/en
Pending legal-status Critical Current

Links

Abstract

PROBLEM TO BE SOLVED: To obtain a hard stock capable of providing a margarine not causing the oozing of a liquid even at a high temperature, suppressing the occurrence of graining, excellent in melt in the mouth and spread at a low temperature by a specific method. SOLUTION: A mixed oil of (A) 5-15wt.% of a liquid oil (e.g. a colza oil or a soybean oil having a high content of a polyfunctional unsaturated fatty acid residue), (B) behenic acid, its ester or oils and fats containing behenic acid, etc.,(C) oils and fats derived from a palm oil (preferably ones containing 40-70wt.% of a palmitic acid residue) and (D) laurin-based oils and fats (preferably ones containing 35-55wt.% of a lauric acid residue) is treated with a lipase having specificity at the 1, 3 positions (e.g. a lipase derived from a fungus belonging to the genus Rhizopus and selectively transesterified. The amount of the component C blended is preferably 45-60wt.% and that of the component D is preferably 20-40wt.%. The preferable fatty acid composition of the hard stock is 45-55wt.% of a 16-20C saturated fatty acid residue, 10-22wt.% of a 12C saturated fatty acid residue, 6-10wt.% of a polyfunctional unsaturated fatty acid residue and 0.5-5wt.% of a 22C saturated fatty acid residue.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【発明の属する技術分野】本発明は、ハードストック及
びハードストック含有可塑性油脂組成物の製造法に関す
る。
TECHNICAL FIELD The present invention relates to a hard stock and a method for producing a hard stock-containing plastic oil / fat composition.

【0002】[0002]

【従来の技術】一般に、家庭用テーブルマーガリンやフ
ァットスプレッドを製造するには、その油脂配合とし
て、高融点部(融点40〜45℃)、中融点部(融点30〜37
℃)、低融点部(常温で液体の油脂)の3種類の硬さの
油脂が配合使用される。これら3種類の油脂のうち高融
点部は、特にハードストックと呼ばれ、マーガリンやフ
ァットスプレッドの物性として重要な低温でのスプレッ
ド性、高温での液体油のシミ出し性、口溶け性、グレー
ニング性に大きく関与する。
2. Description of the Related Art Generally, in order to produce table margarine for household use and fat spread, as a fat and oil mixture thereof, a high melting point portion (melting point 40 to 45 ° C.) and an intermediate melting point portion (melting point 30 to 37 ° C.) are used.
C.) and a low melting point portion (oil and fat that is liquid at room temperature), and three types of hardness and fat are mixed and used. Of these three types of fats and oils, the high-melting point part is called the hard stock, which is important for the physical properties of margarine and fat spreads, such as low-temperature spreadability, high-temperature liquid oil stainability, melting in the mouth, and graining properties. Be greatly involved in.

【0003】このハードストックとしての油脂は、ほと
んどが液体油を水素添加して得られる硬化油が使用され
るが、四季の気候変化の大きい地域において年間を通じ
ての物性が全て満足されるマーガリンやスプレッドを製
造することのできるハードストックは開発されていな
い。
Hardened oil obtained as a result of hydrogenating liquid oil is mostly used as the oil and fat as the hard stock, but margarine and spread that satisfy all the physical properties throughout the year in regions where climate changes greatly in four seasons are used. No hard stock has been developed that can be manufactured.

【0004】最近、1,3 位特異性リパーゼを用いて選択
的にエステル交換した油脂が提案されているが(特開昭
61-95098号)、かかる選択的エステル交換油脂では、パ
ーム系油脂の持つ基本的な対称型構造、即ちβ結晶化し
やすい性質が温存されてしまい、マーガリンやファット
スプレッドに使用した場合速やかにグレーニングが発生
するという欠点を有する。
Recently, oils and fats which have been subjected to selective transesterification using a 1,3-specific lipase have been proposed (Japanese Patent Laid-Open No. Sho 61-242)
61-95098), such a selective transesterified oil / fat preserves the basic symmetric structure of palm-based oils / fats, that is, the property of being easily β-crystallized, and when used for margarine or fat spread, it is quickly grained. Has the drawback that

【0005】[0005]

【発明が解決すべき課題】このように、従来の技術で
は、室温の高い場所での放置による液体油のシミ出耐性
と冷蔵庫から取り出した直後の良好なスプレッド性や口
溶け性、及び高温と低温のサイクルによるグレーニング
耐性を兼ね備えたマーガリンやファットスプレッドを製
造することのできるハードストックは存在しておらず、
今日ではこのようなマーガリンやファットスプレッドの
物性に好影響を与えるハードストックが求められてい
る。
As described above, according to the prior art, the stain resistance of the liquid oil by leaving it in a place where the room temperature is high, the good spreadability and the meltability in the mouth immediately after taking out from the refrigerator, and the high temperature and the low temperature. There is no hard stock that can produce margarine or fat spread that has resistance to graining due to the cycle of
Today, there is a demand for hard stock that positively affects the physical properties of such margarines and fat spreads.

【0006】本発明者は、このような事情に鑑み鋭意研
究した結果、特定割合の液体油とべヘン酸又はそのエス
テルとパーム油起源の油脂及びラウリン系油脂との配合
油を1,3 位特異性リパーゼを用いて選択的にエステル交
換することにより、上記する物性に好影響を与えるハー
ドストックが得られるという知見を得、本発明を完成す
るに至った。
The present inventor, as a result of diligent research in view of such circumstances, found that a specific proportion of a liquid oil and behenic acid or its ester, a fat and oil derived from palm oil, and a lauric fat and oil in a 1,3-position is unique. The present invention has been completed based on the finding that a hard stock having a favorable influence on the above-mentioned physical properties can be obtained by selectively transesterifying with a sex lipase.

【0007】[0007]

【課題を解決するための手段】すなわち本発明は、液体
油を5〜15重量% とベヘン酸又はそのエステルあるいは
それらを含む油脂とパーム油起源の油脂及びラウリン系
油脂との配合油を1,3位特異性リパーゼを作用させて選
択的にエステル交換することを特徴とするハードストッ
クの製造法、及び当該ハードストックと融点30〜37℃の
中融点部油脂及び液体油とをブレンドすることを特徴と
する可塑性油脂組成物の製造法、を骨子とするものであ
る。以下の説明において、「%」および「部」は特に断
らない限り重量% および重量部を意味する。
Means for Solving the Problems That is, the present invention provides a blended oil of 5 to 15% by weight of liquid oil, behenic acid or its ester or fats and oils containing them and palm oil-derived fats and oils and lauric fats and oils. A method for producing a hard stock, which comprises selectively transesterifying by acting a 3-position specific lipase, and blending the hard stock with a fat and a liquid oil having a melting point of 30 to 37 ° C. A method for producing a plastic oil / fat composition characterized by the above. In the following description, "%" and "parts" mean% by weight and parts by weight, unless otherwise specified.

【0008】[0008]

【発明の実施の形態】本発明においてハードストックの
製造に用いる液体油としては、多価不飽和脂肪酸残基を
多く持つ、ナタネ油、大豆油、ヒマワリ種子油、綿実
油、落花生油、米糠油、コーン油、サフラワー油、カポ
ック油、胡麻油、月見草等の単独または混合油が例示で
き、これらの何れを用いてもよい。
BEST MODE FOR CARRYING OUT THE INVENTION The liquid oil used in the production of the hard stock in the present invention has many polyunsaturated fatty acid residues, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, Examples thereof include corn oil, safflower oil, kapok oil, sesame oil, evening primrose, and the like, alone or in combination, and any of these may be used.

【0009】液体油の使用量はハードストックとしての
配合油全量に対し5〜15% で、液体油が少なすぎると低
温でのスプレッド性が悪くなり、多すぎると高温での液
体油の分離、グレーニング耐性が悪くなる。
The amount of the liquid oil used is 5 to 15% of the total amount of the blended oil as a hard stock. If the amount of the liquid oil is too small, the spreadability at low temperature becomes poor, and if it is too large, the separation of the liquid oil at high temperature, Grain resistance is poor.

【0010】ベヘン酸またはそのエステルとは、遊離脂
肪酸として存在するベヘン酸、及び1価または2価以上
の多価アルコールのエステル、例えばエチルアルコー
ル、メチルアルコール、エチレングリコール、グリセリ
ンなどの脂肪酸エステルの何れの形態であっても使用で
きる。
Behenic acid or its ester means any of behenic acid existing as a free fatty acid and an ester of a monohydric or dihydric or higher polyhydric alcohol, for example, a fatty acid ester such as ethyl alcohol, methyl alcohol, ethylene glycol or glycerin. It can be used even in the form of.

【0011】また、パーム油起源の油脂としてはパルミ
チン酸残基を35% 以上、好ましくは40〜70% 含有する油
脂であって、パーム油自体またはそれを分画して得られ
る分画油、またはそれらの硬化油の何れを用いてもよ
い。さらに、ラウリン系油脂はラウリン酸残基を35% 以
上、好ましくは35〜55% 含有する油脂であって、ヤシ
油、パーム核油自体またはそれを分画して得られる分画
油、あるいはそれらの硬化油の何れを用いてもよい。
Further, the oil and fat derived from palm oil is an oil and fat containing 35% or more of palmitic acid residues, preferably 40 to 70%, and palm oil itself or a fractionated oil obtained by fractionating the palm oil, Alternatively, any of those hardened oils may be used. Furthermore, lauric oils and fats are oils and fats containing 35% or more, preferably 35 to 55% of lauric acid residues, and palm oil, palm kernel oil itself or a fractionated oil obtained by fractionating the same, or those Any of the above hardened oils may be used.

【0012】本発明においては、以上のベヘン酸残基が
0.5 〜5% となる量のベヘン酸またはそのエステルとパ
ーム油起源の油脂を45〜60% 、ラウリン系油脂を20〜40
% の割合で混合してハードストックとしての配合油とす
るのが好ましい。ベヘン酸残基の量が少なすぎると、高
温でのシミ出し耐性が悪くなり、多すぎると口溶けが悪
化する傾向を示す。また、パーム油起源の油脂が少なす
ぎると、低温でのスプレッド性、グレーニングの発生が
悪くなる傾向にあり、多すぎると口溶けが悪くなる傾向
を示す。さらに、ラウリン系油脂が上記の割合より少な
すぎると、口溶けが悪くなる傾向があり、多すぎると低
温でのスプレッド性、グレーニング耐性が悪化する傾向
を示す。なお、パーム油起源の油脂およびラウリン系油
脂は、分別方法や分別条件により異なった脂肪酸組成を
持つ分画油が得られる場合があるので、最終的には脂肪
酸残基の組成により判断するのが好ましい。
In the present invention, the above behenic acid residues are
Behenic acid or its ester in an amount of 0.5 to 5% and oils and fats derived from palm oil are 45 to 60%, and lauric oils and oils are 20 to 40%.
It is preferable to mix at a ratio of 10% to obtain a compounded oil as a hard stock. If the amount of behenic acid residue is too small, the resistance to spot formation at high temperatures deteriorates, and if it is too large, melting in the mouth tends to deteriorate. If the amount of palm oil-derived fats and oils is too small, spreadability at low temperatures and the occurrence of graining tend to be poor, and if it is too large, melting in the mouth tends to be poor. Further, if the amount of lauric oil and fat is less than the above range, melting in the mouth tends to be poor, and if it is too large, spreadability at low temperatures and graining resistance tend to deteriorate. 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.

【0013】ハードストックの好ましい脂肪酸組成は、
炭素原子数16〜20個の飽和脂肪酸残基を45〜55% 、その
うち特にパルミチン酸残基が30〜50% 好ましくは30〜40
% 含まれるのが好適であり、また炭素原子数12個の飽和
脂肪酸残基が10〜22% 、多価不飽和脂肪酸残基が6〜10
% 、炭素原子数22個の飽和脂肪酸(ベヘン酸)残基が0.
5 〜5% である。脂肪酸組成が上記の各々の範囲を外れ
ると、当該ハードストックを使用して製造するマーガリ
ンやファットスプレッドの目的とする物性が得られなく
なる傾向を示す。
The preferred fatty acid composition of hardstock is
45 to 55% of saturated fatty acid residues having 16 to 20 carbon atoms, of which palmitic acid residues are particularly 30 to 50%, preferably 30 to 40%
%, Saturated fatty acid residues having 12 carbon atoms are 10 to 22%, and polyunsaturated fatty acid residues are 6 to 10%.
%, The saturated fatty acid (behenic acid) residue having 22 carbon atoms is 0.
It is 5 to 5%. If the fatty acid composition deviates from the above ranges, the desired physical properties of margarine or fat spread produced using the hard stock tend to be unobtainable.

【0014】ハードストックは、トリグリセリドの1,3
位に対して特異性を有するリパーゼを用いる公知の酵素
エステル交換法によって得ることができる。リパーゼと
して、例えばリゾプス属由来のリパーゼ、ムコール属由
来のリパーゼ、パンクレアチックリパーゼ、米ぬかリパ
ーゼ等があげられる。これらの酵素単独で使用して選択
的エステル交換反応を行わせることも可能であるが、通
常はケイソウ土、アルミナ、活性炭等の支持体に吸着さ
せて用いる。また、特開昭56-127087 号、特開昭62-134
090 号のように良好に調整された乾燥酵素は、特に水を
加えることなく活性を有し、反応中ジグリセリドなどの
副反応生成物の生成を低く抑制できる。反応はバッチ式
または連続式、溶剤の存在下または不存在下、20〜70℃
の温度範囲で行わしめる。
Hard stock is triglyceride 1,3
It can be obtained by a known enzyme transesterification method using a lipase having specificity for the position. Examples of the lipase include lipases derived from Rhizopus, lipases derived from Mucor, pancreatic lipase, rice bran lipase and the like. Although it is possible to use these enzymes alone to carry out a selective transesterification reaction, they are usually used after being adsorbed on a support such as diatomaceous earth, alumina or activated carbon. Further, JP-A-56-127087 and JP-A-62-134
A well-adjusted dry enzyme such as No. 090 has activity without addition of water, and can suppress the production of side reaction products such as diglyceride during the reaction to a low level. The reaction is batch type or continuous type, in the presence or absence of solvent, at 20 to 70 ° C.
The temperature range.

【0015】得られた選択的エステル交換油は、そのま
まハードストックとして用いることができるが、グリセ
リン脂肪酸エステル、蔗糖脂肪酸エステル、プロピレン
グリコール脂肪酸エステル、ポリグリセリン脂肪酸エス
テル及びレシチンなどの乳化剤を適宜添加しておいても
よい。
The obtained selective transesterified oil can be used as it is as a hard stock, but by appropriately adding an emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester and lecithin. You can leave it.

【0016】このようにして得られるハードストック
は、これと融点30〜37℃の中融点部油脂及び液体油とを
ブレンドすることによって家庭用マーガリン、ファット
スプレッドのような可塑性油脂組成物を製造することが
できる。融点30〜37℃の中融点部油脂としては一般的に
使用されている液体硬化脂や選択的又は非選択的エステ
ル交換油またはそれらの分別油が使用できるが、特にパ
ーム油またはその分別油を併用するのが好ましい。
The hard stock thus obtained is blended with a fat and a liquid oil having a melting point of 30 to 37 ° C. to produce a plastic fat composition such as household margarine and fat spread. be able to. As the fats and oils having a melting point of 30 to 37 ° C., liquid hardened fats which are generally used, selective or non-selective transesterified oils or fractionated oils thereof can be used, but palm oil or a fractionated oil thereof is particularly preferable. It is preferable to use them in combination.

【0017】また液体油としては、先にハードストック
の製造に用いる液体油として例示したナタネ油、大豆
油、ヒマワリ種子油、綿実油、落花生油、米糠油、コー
ン油、サフラワー油、カポック油、胡麻油、月見草等の
単独または混合油が例示でき、これらの何れを用いても
よい。
Further, as the liquid oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, kapok oil, which are exemplified as the liquid oil used in the production of hard stock, Examples thereof include sesame oil, evening primrose and the like, alone or in combination, and any of these may be used.

【0018】可塑性油脂組成物を製造するには、以上の
ハードストックを10〜30% と融点30〜37℃の中融点部油
脂20〜40% 及び液体油40〜70% とを混合した混合油を常
法に従い急冷混捏することによって製造することができ
る。ハードストックの混合割合が上記の範囲より少なす
ぎると、高温での液体油のシミ出し耐性が悪くなり、多
すぎると低温でのスプレッド性および口溶け性が悪くな
る傾向を示す。また、融点30〜37℃の中融点部油脂が少
なすぎると、低温でのスプレッド性および口溶け性が悪
くなり、多すぎると高温での液体油のシミ出し耐性が悪
くなる傾向を示す。さらに、液体油が少なすぎると、低
温でのスプレッド性が悪くなり、多すぎると高温での液
体油のシミ出しが悪くなる傾向を示す。
To produce a plastic oil / fat composition, the above hard stock is mixed with 10 to 30% of oil and fat in the middle melting point of 20 to 40% and liquid oil of 40 to 70%. Can be manufactured by kneading and kneading according to a conventional method. If the mixing ratio of the hard stock is less than the above range, the resistance to spot formation of the liquid oil at high temperature tends to be poor, and if it is too large, the spreadability and meltability at low temperature tend to be poor. Further, if the amount of the fats and oils in the mid-melting point of the melting point of 30 to 37 ° C is too small, the spreadability and the meltability in the mouth at low temperatures become poor, and if it is too large, the stain resistance of the liquid oil at high temperatures tends to become poor. Furthermore, if the amount of liquid oil is too small, the spreadability at low temperatures tends to be poor, and if it is too large, stains of liquid oil at high temperatures tend to deteriorate.

【0019】本発明におけるハードストックを使用して
製造した可塑性油脂組成物は、高温での液体油のシミだ
しがなく、グレーニングの発生が抑制された、また口溶
け、低温でのスプレッド性において良好な物性を示す
が、就中、低温でのスプレッド性及びグレーニング耐性
に優れる。
The plastic oil / fat composition produced by using the hard stock according to the present invention has no stain of liquid oil at high temperature, suppresses the generation of graining, melts in the mouth, and has good spreadability at low temperature. It has excellent physical properties, but especially excellent in spreadability at low temperatures and graining resistance.

【0020】[0020]

【実施例】以下、実施例により本発明をさらに詳しく説
明するが、本発明はこれらの実施例に限定されるもので
はない。なお、例中、部及び%は何れも重量基準を意味
する。
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. In the examples, parts and% mean weight basis.

【0021】実施例1および比較例1 ○ハードストックの調製 パームステアリン(沃素価33)55部、極度硬化パーム核
油38部、大豆油5部、ハイエルシン菜種油の極度硬化油
2部の割合で混合し、これを1,3 位特異性を有する酵素
剤を用いて選択的エステル交換を行った後、精製して融
点42℃のハードストックを得た。
Example 1 and Comparative Example 1 Preparation of Hard Stock 55 parts of palm stearin (iodine value 33), 38 parts of extremely hardened palm kernel oil, 5 parts of soybean oil, and 2 parts of extremely hardened oil of haiersin rapeseed oil were mixed. Then, this was subjected to selective transesterification using an enzymatic agent having 1,3-position specificity and then purified to obtain a hard stock having a melting point of 42 ° C.

【0022】以上のハードストックは炭素原子数16〜20
個の飽和脂肪酸残基が48% 、炭素原子数12個の飽和脂肪
酸残基が18% 、炭素原子数18個以上の多価不飽和脂肪酸
残基が6%、ベヘン酸残基が1%であった。
The above hard stock has 16 to 20 carbon atoms.
48% saturated fatty acid residues, 18% saturated fatty acid residues with 12 carbon atoms, 6% polyunsaturated fatty acid residues with 18 or more carbon atoms, and 1% behenic acid residues. there were.

【0023】○可塑性油脂組成物(ファットスプレッ
ド)の調製 パーム油65部、大豆油32部、ハイエルシン菜種油極度硬
化油3部の割合で混合してナトリウムメチラートを触媒
として非選択的エステル交換した中融点部(融点34℃)
と、上で調製したハードストック、パーム油及び大豆油
とを以下に示す割合で配合し、コンビネーターを用いて
常法によりファットスプレッドを製造した。また比較の
ための油脂として、融点、SFCをハードストックに近
似するように調整した大豆硬化油(融点42℃)を使用し
て同様に実施した。乳化剤は、ステアリン酸系モノグリ
セリドとレシチンを各0.3%添加した。
Preparation of Plastic Oil / Fat Composition (Fat Spread) In a ratio of 65 parts of palm oil, 32 parts of soybean oil, 3 parts of hyacinth rapeseed oil and an extremely hydrogenated oil, sodium methylate was used as a catalyst for non-selective transesterification. Melting point (melting point 34 ° C)
And the above-prepared hard stock, palm oil, and soybean oil were blended in the ratios shown below, and a fat spread was produced by a conventional method using a combinator. Further, as a fat and oil for comparison, soybean hydrogenated oil (melting point 42 ° C.) whose melting point and SFC were adjusted so as to approximate to hard stock was similarly used. As the emulsifier, 0.3% of each of stearic acid monoglyceride and lecithin was added.

【0024】 ファットスプレッド(油脂含量70%)油脂配合 実施例1 比較例1 ────────────────────────────────── ハードストック(融点42℃) 25 ── 硬化大豆油(融点42℃) ── 25 中融点部エステル交換油(融点34℃) 15 15 パーム油(融点37℃) 10 10 大豆油 50 50 ────────────────────────────────── Fat spread (oil and fat content 70%) Oil and fat blending Example 1 Comparative Example 1 ──────────────────────────────── ─── Hard stock (melting point 42 ℃) 25 ── Hardened soybean oil (melting point 42 ℃) ── 25 Mid melting point transesterified oil (melting point 34 ℃) 15 15 Palm oil (melting point 37 ℃) 10 10 Soybean oil 50 50 ───────────────────────────────────

【0025】以下に、ファットスプレッドの30℃におけ
る液体油のシミ出しテスト結果を示す。数字はファット
スプレッドを40mm×40mm×40mmにカットして、プラスチ
ックの容器に入れ、30℃一晩放置後シミ出した液体油の
高さを示す。
The results of a stain spread test of liquid oil at 30 ° C. of fat spread are shown below. The numbers indicate the height of the liquid oil that was cut out after cutting the fat spread into 40 mm x 40 mm x 40 mm, put it in a plastic container, and left it at 30 ° C overnight.

【0026】 30℃における液体油のシミ出しテスト 液体油のシミ出し量 保形性 ────────────────────────────────── 実施例1 2mm 変化無し 比較例1 22mm 下部が崩れる ──────────────────────────────────Liquid oil stain test at 30 ° C. Liquid oil stain amount Shape retention ────────────────────────────── ───── Example 1 2 mm No change Comparative Example 1 22 mm Lower part collapsed ──────────────────────────────── ──

【0027】以上の結果において、実施例1のハードス
トックを用いたファットスプレッドは良好な耐熱性を示
した。これに対し、融点、SFCを近似させた硬化大豆
油を用いたファットスプレッドは、30℃の耐熱性が著し
く劣っていた。
From the above results, the fat spread using the hard stock of Example 1 showed good heat resistance. On the other hand, the fat spread using the hardened soybean oil having a melting point and an SFC similar to each other was remarkably inferior in heat resistance at 30 ° C.

【0028】これらのファットスプレッドの各温度にお
けるレオメーターによる硬さを以下に示す。 レオメーター測定値* 5℃ 10℃ 20℃ ────────────────────────── 実施例1 560 420 140 比較例1 900 500 100 ────────────────────────── *不動工業(株)製、単位:g/0.785cm2
The hardness of these fat spreads at each temperature by a rheometer is shown below. Rheometer measurement value * 5 ° C. 10 ° C. 20 ° C. ────────────────────────── Example 1 560 420 140 Comparative Example 1 900 500 500 100 ─ ───────────────────────── * Fudo Kogyo Co., Ltd., unit: g / 0.785cm2

【0029】以上の結果に示されるように、実施例1の
ファットスプレッドは、低温での硬さが硬化大豆油42℃
と比較して非常に柔らかく、かつ高温では良好な保形性
を示し、このファットスプレッドは冷蔵庫から出した直
後でもスプレッド性が良好で、かつ室温に放置しても保
形性を保っていた。
As can be seen from the above results, the fat spread of Example 1 has a hardness at low temperature which is soybean oil 42 ° C.
It was very soft and showed good shape-retaining property at high temperature, and this fat spread had good spreadability immediately after it was taken out from the refrigerator, and maintained its shape-retaining property even when left at room temperature.

【0030】次に、口溶けのパネラーテスト結果を示
す。20人のパネラーにより、3点比較法によりテストを
行った。その結果、実施例1と比較例1の判別がついた
ものが4人で、他の16人は判別がつかなかった。また判
別がついた4人は、実施例1の方を良好とする人が3
人、比較例1の方を良好とする人が1人で、両者におけ
る口溶けの差は見られなかった。
Next, the results of the panel test of melting in the mouth will be shown. The test was carried out by 20 panelists by the three-point comparison method. As a result, 4 were discriminated between Example 1 and Comparative Example 1, and the other 16 were indistinguishable. In addition, among the 4 persons who are discriminated, the number of persons who consider the example 1 to be better is 3
There was one person who gave the result of Comparative Example 1 as good, and no difference in melting in the mouth was observed between them.

【0031】以上の結果より、実施例1で得たファット
スプレッドは物性として重要である低温でのスプレッド
性が良好であって大きな特長を有し、また口溶けが良好
で、高温での耐熱性も良好であり、従来のマーガリンや
ファットプレッドにない良好な品質を有していた。
From the above results, the fat spread obtained in Example 1 has a great feature that it has good spreadability at low temperature, which is important as physical properties, has good melting property in the mouth, and has heat resistance at high temperature. It was good and had a good quality not found in conventional margarine or fatpread.

【0032】また、グレーニングの発生は、比較例1が
5℃4ヵ月保存で明確な発生がみられるのに対し、実施
例1では6ヵ月保存においても発生は見られなかった。
The occurrence of graining was clearly observed in Comparative Example 1 after storage at 5 ° C. for 4 months, whereas it was not observed in Example 1 even after storage for 6 months.

【0033】実施例2〜3および比較例2〜5 ○ハードストックの調製 以下に示す配合によりハードストックを調製した。 配 合 実2 実3 比2 比3 比4 比5 ──────────────────────────────────── パームステアリン 55 47 57 58 60 50 極度硬化パーム核油 38 35 38 40 40 20 大豆油 5 10 5 ── ── 20 ハイエルシン菜種油極度硬化油 2 8 ── 2 ── 10 ──────────────────────────────────── C16〜C20の飽和脂肪酸残基 48 50 48 50 50 51 C12の飽和脂肪酸残基 18 17 18 19 19 10 C18以上の不飽和脂肪酸残基 6 9 6 3 3 16 C22の飽和脂肪酸残基 1 4 ── 1 ── 5 ────────────────────────────────────Examples 2 to 3 and Comparative Examples 2 to 5 Preparation of Hard Stock Hard stock was prepared by the following formulation. Combination 2 Actual 3 Ratio 2 Ratio 3 Ratio 4 Ratio 5 ───────────────────────────────────── Palm stearin 55 47 57 58 60 50 Extremely hardened palm kernel oil 38 35 38 40 40 20 Soybean oil 5 10 5 ── ── 20 Hyersine rapeseed oil Extremely hardened oil 2 8 ── 2 ── 10 ────────── ──────────────────────────── C16-C20 saturated fatty acid residues 48 50 48 50 50 51 C12 saturated fatty acid residues 18 17 18 19 19 10 C18 or higher unsaturated fatty acid residue 6 9 6 3 3 16 C22 saturated fatty acid residue 1 4 ── 1 ── 5 ─────────────────── ──────────────────

【0034】○可塑性油脂組成物(ファットスプレッ
ド)の調製 前例と同様に以下に示す配合割合でファットスプレッド
を製造した。 ファットスプレッド(油脂含量70%)油脂配合 ────────────────────────────────── ハードストック 25 中融点部エステル交換油(融点34℃) 15 パーム油(融点37℃) 10 大豆油 50 ──────────────────────────────────
Preparation of Plastic Oil / Fat Composition (Fat Spread) A fat spread was produced in the following blending ratio in the same manner as in the previous example. Fat spread (oil and fat content 70%) Oil and fat mixture ─────────────────────────────────── Hard stock 25 Medium melting point Transesterified oil (melting point 34 ° C) 15 Palm oil (melting point 37 ° C) 10 Soybean oil 50 ─────────────────────────────── ────

【0035】これらのファットスプレッドの各温度にお
けるレオメーターによる硬さを以下に示す。 レオメーター測定値* 5℃ 10℃ 20℃ ────────────────────────────────── 実施例2 560 420 140 実施例3 500 410 180 比較例2 550 410 120 比較例3 1110 810 310 比較例4 1020 760 250 比較例5 520 400 130 ────────────────────────────────── *不動工業(株)製、単位:g/0.785cm2
The hardness of these fat spreads at each temperature by a rheometer is shown below. Rheometer measurement value * 5 ° C 10 ° C 20 ° C ────────────────────────────────── Example 2 560 420 140 Example 3 500 410 180 Comparative Example 2 550 410 120 Comparative Example 3 1110 810 310 Comparative Example 4 1020 760 250 Comparative Example 5 520 400 130 130 ─────────────────── ─────────────── * Fudo Kogyo Co., Ltd., unit: g / 0.785cm2

【0036】以上のように、多価不飽和脂肪酸残基の影
響は、比較例3及び4の結果から判るように、5%未満で
はファットスプレッドの硬さが硬くなる傾向を示す。ま
た15% を越えても硬さのみについては大きな影響はな
い。
As described above, the effect of the polyunsaturated fatty acid residue, as can be seen from the results of Comparative Examples 3 and 4, shows that the fat spread tends to be harder when the content is less than 5%. Moreover, even if it exceeds 15%, there is no significant effect on hardness alone.

【0037】 保存によるグレーニングの発生 1ヵ月 3ヵ月 6ヵ月 ──────────────────────────── 実施例2 無し 無し 無し 実施例3 無し 無し 無し 比較例2 有り 有り 有り 比較例3 無し 無し 無し 比較例4 有り 有り 有り 比較例5 無し やや有り 有り ────────────────────────────Generation of graining due to storage 1 month 3 months 6 months ──────────────────────────── Example 2 None None None None Implementation Example 3 No No No No Comparative Example 2 Yes Yes Yes Yes Comparative Example 3 No No No No Comparative Example 4 Yes Yes Yes Yes Comparative Example 5 No Some Yes Yes Yes ───────────────────── ────────

【0038】以上の結果、グレーニングの発生における
ベヘン酸の影響は、比較例2及び比較例4から判るよう
に、液体油の配合の有無にかかわらず、ベヘン酸を含有
していないとグレーニングが発生する。これは1,3 位特
異性リパーゼによる選択的エステル交換では対称型のト
リグリセリドが温存され、このことがグレーニングの原
因になっていると考えられるが、ベヘン酸の含有によ
り、微細な結晶が維持されると推定される。多価不飽和
酸の含有量の影響は、実施例3及び比較例5から判るよ
うに、ベヘン酸の含有量が多くても、多価不飽和酸の含
量が10% を越えるとグレーニングの発生する傾向があ
る。
As can be seen from Comparative Example 2 and Comparative Example 4, the effect of behenic acid on the occurrence of graining is that graining does not include behenic acid regardless of whether or not liquid oil is blended. Occurs. This is because symmetric triglyceride is preserved in the selective transesterification by 1,3-specific lipase, which is considered to be the cause of graining, but the inclusion of behenic acid maintains fine crystals. Presumed to be done. As can be seen from Example 3 and Comparative Example 5, the effect of the content of polyunsaturated acid shows that even if the content of behenic acid is high, the content of polyunsaturated acid exceeds 10%. Tends to occur.

【0039】 30℃における液体油のシミ出しテスト 液体油のシミ出し量 保形性 ──────────────────────────────── 実施例2 1mm 変化無し 実施例3 2mm 変化無し 比較例2 6mm 僅かに崩れる 比較例3 2mm 変化無し 比較例4 2mm 変化無し 比較例5 21mm 下部が崩れる ────────────────────────────────Liquid oil stain test at 30 ° C. Liquid oil stain amount Shape retention ────────────────────────────── Example 2 1 mm No change Example 3 2 mm No change Comparative Example 2 6 mm Slightly collapsed Comparative Example 3 2 mm No change Comparative Example 4 2 mm No change Comparative Example 5 21 mm Lower part collapsed ───────── ───────────────────────

【0040】以上の結果、液体油のシミ出しにおける多
価不飽和酸とベヘン酸の影響は、実施例2及び3から判
るように、多価不飽和酸の含有量が請求範囲内であれば
ベヘン酸によりその影響はないが、比較例2及び5のよ
うにベヘン酸を含有しない場合、また多価不飽和酸の含
有量が10% を越える場合はベヘン酸を含有していても、
シミ出しは悪くなる傾向を示す。
As a result of the above, the influence of polyunsaturated acid and behenic acid on the spotting of liquid oil is as shown in Examples 2 and 3 if the content of polyunsaturated acid is within the claimed range. Although it is not affected by behenic acid, when behenic acid is not contained as in Comparative Examples 2 and 5, and when the content of polyunsaturated acid exceeds 10%, even if behenic acid is contained,
Blemishing tends to be worse.

【0041】口溶けの評価 Evaluation of melting in the mouth

【0042】以上の結果、口溶けへの各脂肪酸残基の影
響は、実施例2、3、比較例2、3及び4から判るよう
に、液体油による多価不飽和酸残基を含むものは良好な
口溶けを持つが、含まないものは悪くなる傾向を示す。
また比較例5から判るように、液体油による多価不飽和
酸残基を含んでいても、ベヘン酸を多く含むものは口溶
けが悪くなる傾向を示しており、この結果からベヘン酸
の含有量は5%が上限と判断される。
As can be seen from Examples 2 and 3 and Comparative Examples 2, 3 and 4, the effect of each fatty acid residue on the dissolution in the mouth was found to be as follows. It has a good melting in the mouth, but those that do not contain it tend to worsen.
Further, as can be seen from Comparative Example 5, even if the liquid oil contains a polyunsaturated acid residue, those containing a large amount of behenic acid tend to have poor melting in the mouth. Is determined to be 5%.

【0043】[0043]

【発明の効果】以上、本発明におけるハードストック
は、それを使用して製造した可塑性油脂組成物が、気温
が高いにもかかわらず液体油のシミだしがなくグレーニ
ングの発生が抑制され、また口溶け、低温でのスプレッ
ド性において良好な物性を示すという効果を有し、特に
低温でのスプレッド性及びグレーニング耐性に優れる。
INDUSTRIAL APPLICABILITY As described above, in the hard stock according to the present invention, the plastic oil / fat composition produced by using the hard stock has no stains of the liquid oil even though the temperature is high, and the occurrence of graining is suppressed. It has the effect of melting in the mouth and exhibiting good physical properties in spreadability at low temperatures, and is particularly excellent in spreadability at low temperatures and graining resistance.

Claims (4)

【特許請求の範囲】[Claims] 【請求項1】液体油を5〜15重量% とベヘン酸又はその
エステルあるいはそれらを含む油脂とパーム油起源の油
脂及びラウリン系油脂との配合油を1,3 位特異性リパー
ゼを作用させて選択的にエステル交換することを特徴と
する、ハードストックの製造法。
1. A mixed oil of 5 to 15% by weight of liquid oil, behenic acid or an ester thereof, or an oil or fat containing them, and an oil or fat derived from palm oil or a lauric oil or fat is allowed to act with a 1,3-position specific lipase. A method for producing a hard stock, which comprises selectively transesterifying.
【請求項2】パーム油起源の油脂を45〜60重量% 、ラウ
リン系油脂含量を20〜40重量% 配合する、請求項1記載
の製造法。
2. The method according to claim 1, wherein 45 to 60% by weight of oil and fat derived from palm oil and 20 to 40% by weight of lauric oil and fat are blended.
【請求項3】ハードストックの脂肪酸組成が、炭素原子
数16〜20個の飽和脂肪酸残基を45〜55重量% 、炭素原子
数12個の飽和脂肪酸残基を10〜22重量% 、多価不飽和脂
肪酸残基を6〜10重量% 、炭素原子数22個の飽和脂肪酸
残基を0.5 〜5重量% となるように配合する請求項1又
は2記載の製造法。
3. The fatty acid composition of the hard stock is 45 to 55% by weight of saturated fatty acid residues having 16 to 20 carbon atoms, 10 to 22% by weight of saturated fatty acid residues having 12 carbon atoms, and polyvalent. 3. The method according to claim 1, wherein the unsaturated fatty acid residue is mixed in an amount of 6 to 10% by weight and the saturated fatty acid residue having 22 carbon atoms is added in an amount of 0.5 to 5% by weight.
【請求項4】請求項1ないし請求項3の何れかに記載の
ハードストックと融点30〜37℃の中融点部油脂及び液体
油とをブレンドすることを特徴とする可塑性油脂組成物
の製造法。
4. A method for producing a plastic oil / fat composition, which comprises blending the hard stock according to any one of claims 1 to 3 with an oil / fat having a melting point of 30 to 37 ° C. and a liquid oil. .
JP8046518A 1996-03-05 1996-03-05 Hard stock and production of hard stock-containing plastic oil and fat composition Pending JPH09241673A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP8046518A JPH09241673A (en) 1996-03-05 1996-03-05 Hard stock and production of hard stock-containing plastic oil and fat composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP8046518A JPH09241673A (en) 1996-03-05 1996-03-05 Hard stock and production of hard stock-containing plastic oil and fat composition

Publications (1)

Publication Number Publication Date
JPH09241673A true JPH09241673A (en) 1997-09-16

Family

ID=12749501

Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (1)

Country Link
JP (1) JPH09241673A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001139983A (en) * 1999-11-17 2001-05-22 Kanegafuchi Chem Ind Co Ltd Oil and fat composition
WO2002004581A1 (en) * 2000-07-06 2002-01-17 Fuji Oil Company, Limited Cold-resistant fat composition and process for producing the same
JP2005113153A (en) * 2004-12-06 2005-04-28 Kaneka Corp Oil and fat composition
JP2005120386A (en) * 2004-12-06 2005-05-12 Kaneka Corp Oil and fat composition
KR100822040B1 (en) * 2006-11-29 2008-04-15 씨제이제일제당 (주) Trans fatty acid free fat for preparing a margarine oil produced by enzymatic interesterification and method for production of the same
WO2008096720A1 (en) * 2007-02-05 2008-08-14 Kirin Kyowa Foods Company, Limited. Dough improver
JP2013223466A (en) * 2012-04-23 2013-10-31 Adeka Corp Oil-and-fat composition
JP2016208973A (en) * 2015-05-01 2016-12-15 太陽油脂株式会社 Fat composition for producing household margarine
JP2018088863A (en) * 2016-12-02 2018-06-14 雪印メグミルク株式会社 Oil-and-fat composition, and plastic oil-and-fat composition containing said oil-and-fat composition
US10548334B2 (en) 2012-03-09 2020-02-04 Team Foods Colombia S.A. Cocoa butter substitute

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001139983A (en) * 1999-11-17 2001-05-22 Kanegafuchi Chem Ind Co Ltd Oil and fat composition
WO2002004581A1 (en) * 2000-07-06 2002-01-17 Fuji Oil Company, Limited Cold-resistant fat composition and process for producing the same
US6710196B2 (en) 2000-07-06 2004-03-23 Fuji Oil Company Cold-resistant fat composition and process for producing the same
JP2005113153A (en) * 2004-12-06 2005-04-28 Kaneka Corp Oil and fat composition
JP2005120386A (en) * 2004-12-06 2005-05-12 Kaneka Corp Oil and fat composition
KR100822040B1 (en) * 2006-11-29 2008-04-15 씨제이제일제당 (주) Trans fatty acid free fat for preparing a margarine oil produced by enzymatic interesterification and method for production of the same
WO2008066333A1 (en) * 2006-11-29 2008-06-05 Cj Cheiljedang Corp. Trans fatty acid free fat for margarine produced by enzymatic interesterification and method for preparing the same
WO2008096720A1 (en) * 2007-02-05 2008-08-14 Kirin Kyowa Foods Company, Limited. Dough improver
US10548334B2 (en) 2012-03-09 2020-02-04 Team Foods Colombia S.A. Cocoa butter substitute
JP2013223466A (en) * 2012-04-23 2013-10-31 Adeka Corp Oil-and-fat composition
JP2016208973A (en) * 2015-05-01 2016-12-15 太陽油脂株式会社 Fat composition for producing household margarine
JP2018088863A (en) * 2016-12-02 2018-06-14 雪印メグミルク株式会社 Oil-and-fat composition, and plastic oil-and-fat composition containing said oil-and-fat composition

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