JPH10183165A - Oil/fat for margarine and shortening and products thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil/fat for margarine and shortening with stable physical properties over an extended period of time and having overcome the defect of crystals becoming coarse encountered in palm based oil/fat, and products made of such oil/fat. SOLUTION: This oil/fat for margarine and shortening comprises 28 to 37wt.% of saturated fatty acid derived from palm-based oils/fats and liquid vegetable oils and 40 to 50wt.% of mono-unsaturated fatty acid, has the constitutional ratio for dipalmitoylmonooleyl glyceride: PPO/POP>=0.5 (wherein PPO represents those in which palmitic acid is bound to the sites 1, 2 (or the sites 2, 3) and oleic acid to the site 3 (or 1) among the three fatty acids constituting the triglyceride, and POP those in which palmitic acid is bound to the sites 1, 3 and oleic acid to the site 2) and is obtained by transesterification using lipase which is not specific to the sites 1, 3. The above lipase is derived from Alcaligenes sp.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to margarine shortening fats and oils and products made therefrom. More specifically, the present invention relates to a fat and oil for margarine and shortening using palm-based fats such as palm and palm stearin as raw materials, which have eliminated crystal coarsening and have stable physical properties over a long period of time, and products made therefrom. In the present invention, "margarine" refers to the Japanese Agricultural and Forestry Standards (JAS) for margarines, and "shortening" refers to the Japanese Agricultural and Forestry Standards for shortening (JAS).
S) is used in the meaning defined as each.

[0002]

2. Description of the Related Art Palm-based fats and oils are used as plastic fats and oils because they are semi-solid or solid at room temperature.
When they are used in margarine shortening feedstock fats, the appearance of coarse particle crystals during storage of the product may be observed. This undesirably deteriorates the physical properties of the product and gives a rough texture to the texture.

Japanese Unexamined Patent Publication No. 55-110195 discloses a method for producing a modified palm oil which transesterifies palm oil to produce a fat or oil having a symmetrical di-saturated monooleic glyceride content of 10% or less and a melting point of 25 to 45 ° C. It is shown. Furthermore, they found that the cause of the formation of coarse crystals of palm oil was symmetrical di-saturated monooleic triglyceride.
The purpose is to reduce the content to 0% or less.

JP-A-2-219581 discloses that a fat or oil containing at least 25% of palm is transesterified with a lipase and has a symmetrical 2-saturated monooleic triglyceride content of 10% or less and a solid fat content of 33.3 ° C. or more. It has been shown to produce less than 2% soft type margarine shortening fat. Japanese Patent Application Laid-Open No. 4-75590 discloses that lipase must have 1,3-position specificity. Furthermore, transesterification includes a method in which transesterification is performed at random using a chemical catalyst. However, this method requires a step of removing the catalyst, and has a problem of waste catalyst treatment. In addition, since the fats and oils are colored, they need to be decolorized.

[0005]

SUMMARY OF THE INVENTION In the present invention, when palm oils and fats are used as margarine and shortening oils and fats, the disadvantage of palm oils and fats is that crystal defects such as crystal coarsening are eliminated, and margarine which has stable physical properties for a long period of time. -To provide a shortening fat or oil. further,
An object of the present invention is to provide margarine or shortening made of the above-mentioned fat or oil for margarine shortening.

[0006]

Means for Solving the Problems The present inventors have made intensive studies to solve the property of palm fats and oils that POPs accumulate and form coarse crystals.
It has been discovered that when PPO / POP ≧ 0.5, the formation of coarse crystals can be prevented when palm fats and oils are used for margarine and shortening fats and oils.

[0007] Transesterification can be used to prevent the formation of coarse crystals when a palm-based fat is used as a raw material for margarine shortening. The lipase used for transesterification is usually the sn-1 (3) position of triglyceride and the sn
It was a so-called 1,3-position specificity that identifies the ester bond at the -2 position. However, this is PPO / POP
≧ 0.5, and therefore the effect of preventing the formation of coarse crystals is small. Random transesterification using chemical catalyst, P
Although there is a method of setting PO / POP ≧ 0.5, this method requires a catalyst removal step, and has a problem of treating a spent catalyst.
In addition, since the fats and oils are colored, they need to be decolorized.

Lipases not having 1,3-position specificity such that PPO / POP ≧ 0.5, especially Alcaligenes
sp. Derived lipase, more preferably Alcali
genes sp. The lipase derived is transesterified using an enzyme agent immobilized on diatomaceous earth. When this enzyme is used, 0.2% or more of tripalmitin is produced as compared with transesterification using a chemical catalyst or 1,3-position specific lipase. Tripalmitin has a high melting point of 44 to 65 ° C., and serves as a nucleus during crystal formation. Since the crystal grows around this crystal nucleus, it is considered that the more the crystal nucleus, the more the crystal is dispersed and becomes finer.

Therefore, Alcaligenes sp.
Fats and oils transesterified using an enzyme agent in which a derived lipase is immobilized on diatomaceous earth have better crystallinity than those obtained by lipase having 1,3-position specificity or chemical transesterification. The effect of improving the crystallinity seen in oils and fats transesterified using an enzyme agent in which a lipase that is not 1,3-position specific, particularly a lipase derived from the genus Alcaligenes, is immobilized on diatomaceous earth, has a tripalmitin content of 1,3-position specific. It is observed when the amount obtained by transesterification with lipase or chemical transesterification is 0.2% or more.

[0010] The present invention relates to 1,3,3,3,4,5,5,5,5,5,6,9,10,13,15 or 15 or more palmipin or vegetable liquid oils whose tripalmitin content is 0.2% or more larger than that produced by transesterification with a 1,3-regiospecific lipase or a chemical catalyst. Lipases that are not regiospecific, especially Alcaligenes sp. Lipase, more preferably Alcaligenes s
p. A fat / oil composition comprising 28-37% by weight of saturated fatty acid and 40-50% by weight of monounsaturated fatty acid, obtained by subjecting a lipase of interest to transesterification using an enzyme agent immobilized on diatomaceous earth, comprising dipalmitoyl. Monooleoyl glyceride is composed of PPO / POP ≧ 0.5
[However, PPO is a fatty acid in which palmitic acid is bonded to the 1,3-position (or 2,3-position) and oleic acid is bonded to the 3-position (or 1-position) among the three fatty acids constituting the triglyceride. "Means that palmitic acid is bonded to the 1,3-position and oleic acid is bonded to the 2-position. ] It is a fat for margarine shortening characterized by the following.

The above PPO / POP defines a palmitic acid residue and an oleic acid residue. Palm oil is palmitic acid 32-59%, oleic acid 27-52
% Is the major fatty acid and triglyceride is POP25
~ 35%, POO 15 ~ 25% are main. In addition, when vegetable oil is blended, POO, POP, and OOO become main triglycerides. Since POO and OOO are less involved in the problem of crystal coarsening, triglycerides having two palmitic acids and one oleic acid are specified as described above in the present invention.

The palm-based fat used in the present invention contains palm stearin in addition to palm oil, and is used alone or in combination with a vegetable liquid oil. The vegetable liquid oil used by mixing with palm oil, when mixed with palm oil, has a fatty acid composition specified by the present invention of 28 to 37% by weight of a saturated fatty acid composition.
There is no particular limitation as long as the monounsaturated fatty acid can achieve 40 to 50% by weight. For example, rapeseed oil, soybean oil, corn oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil are exemplified.

The present invention relates to an oil / fat composition comprising 28 to 37% by weight of a saturated fatty acid and 40 to 50% by weight of a monounsaturated fatty acid derived from palm oil or vegetable liquid oil, wherein dipalmitoyl monooleoyl glyceride is constituted. Is PPO /
A margarine shortening fat or oil, wherein POP ≧ 0.5.

The fatty acid composition specified in the present invention is 28 to 37% by weight of a saturated fatty acid and 40 to 50% by weight of a monounsaturated fatty acid. To 28% by weight of saturated fatty acids
If the amount is less than 50% by weight or monounsaturated fatty acid, it is difficult to achieve PPO / POP ≧ 0.5. More than 37% by weight of saturated fatty acids and 40 monounsaturated fatty acids
If the amount is less than% by weight, the solid fat content of the margarine shortening fat is too high, and there is a problem in mouthfeel and workability.

The above fatty acid composition is specifically exemplified as follows:
When palm oil and rapeseed oil are mixed, the compounding ratio is 7:
When palm stearin and rapeseed oil are mixed at a ratio of 3 to 10: 0 (weight ratio), the mixing ratio is achieved at a ratio of 5: 5 to 6: 4 (weight ratio).

The present invention relates to lipases derived from palm oils and vegetable liquid oils which are not 1,3-position specific, especially 1,3
Non- specific lipases are found in Alcaligenes
p. Derived lipase, more preferably Alcalig
ene sp. A composition obtained by transesterifying a lipase derived from a diatomaceous earth using an enzyme agent immobilized on diatomaceous earth, wherein the composition ratio of dipalmitoyl monooleoyl glyceride is PPO / POP ≧ 0.5. For margarine and shortening.

The fats and oils for margarine shortening of the present invention are obtained by mixing palm-based fats and vegetable liquid oils and having a fatty acid composition of 28 to 37% by weight of saturated fatty acids and 40 of monounsaturated fatty acids.
５０50% by weight, and then transesterifying the oil / fat composition to make the composition ratio of dipalmitoyl monooleoyl glyceride in the composition PPO / POP ≧ 0.5. . At this time, the content of tripalmitin is 0.2% or more larger than the amount of 1,3-regiospecific lipase produced by transesterification with a chemical catalyst.

The transesterification reaction used in the present invention may be of a batch type or a continuous type. However, in the batch method, the amount of free fatty acids generated by hydrolysis occurring as a side reaction increases, so that a continuous method using a column filled with an immobilized lipase agent is preferable.

The present invention is a margarine or shortening produced by a known production method using the above-mentioned fat or oil for margarine shortening.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Example 1 Alcaligenes s without 1,3-position specificity
p. Lipase agent immobilized from diatomaceous earth [Meito Sangyo Co., Ltd. "L
ipase QLC ”] in a column maintained at 45 ° C., and using palm oil and rapeseed oil as substrates in a ratio of 3: 1 (weight ratio).
The oils and fats mixed in the above were supplied at an SV of 1.0 to carry out a transesterification reaction. The transesterified oil was purified by deodorization.

Comparative Example 1 Immobilized lipase from Rhizopus delemar with 1,3-position specificity [Lipase, Amano Pharmaceutical Co., Ltd.
D "] was packed in a column maintained at 45 ° C, transesterified and deodorized in the same manner as in Example 1.

Comparative Example 2 Palm oil and rapeseed oil were mixed at a ratio of 3: 1 (weight ratio) and purified by deodorization.

COMPARATIVE EXAMPLE 3 Random transesterification was carried out by reacting palm oil and rapeseed oil at a mixing ratio of 3: 1 (weight ratio) at 80 ° C. for 30 minutes in the presence of 0.25% sodium methoxide as a catalyst. The transesterified oil was washed with water to remove the catalyst, decolorized and deodorized, and purified.

The fatty acid compositions of the fats and oils obtained in Example 1 and Comparative Examples 1 to 3 are shown in Table 1, PPO / POP is shown in Table 2, and tripalmitin content is shown in Table 3.

[0026]

[Table 1] C16 C18 C18: 1 C18: 2 C18: 3 Others ────────────────────────────────── 32.7 4.5 44.9 12.6 2.9 2.2 (%) ───────────────────────────── ─────

[0027]

Table 2 Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 ────────────────────────────── PPO (%) 9.3 5.8 2.9 9.6 POP (%) 15.3 14.9 23.8 4.8 ────────────────────── ──────── PPO / POP 0.60 0.39 0.12 2.00 ─────────────────────────── ───

[0028]

[Table 3] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 ─ Tripalmitin content (%) 3.8 3.1 4.2 3.5 ────────────────────────────── ─────

Example 2 Alcaligenes s without 1,3-position specificity
p. Lipase agent immobilized from diatomaceous earth [Meito Sangyo Co., Ltd. "L
ipase PLC "] was packed in a column maintained at 45 ° C., and an oil obtained by mixing palm oil and high oleic safflower oil at a ratio of 3: 1 (weight ratio) as a substrate was supplied at an SV of 1.0 to perform a transesterification reaction. . The transesterified oil was purified by deodorization.

Comparative Example 4 An immobilized lipase agent derived from Mucor miehei having 1,3-position specificity [Novo Nordisk "Lipozyme"
IM60 "] was packed in a column kept at 45 ° C, transesterified and deodorized in the same manner as in Example 2.

Comparative Example 5 Palm oil and high oleic safflower oil were mixed at a ratio of 3: 1 (weight ratio) and purified by deodorization.

Table 4 shows the fatty acid composition of the fats and oils obtained in Example 2, Comparative Examples 4 and 5, Table 5 shows PPO / POP, and Table 6 shows the tripalmitin content.

[0033]

[Table 4] C16 C18 C18: 1 C18: 2 C18: 3 Others ────────────────────────────────── 32.4 4.3 49.4 10.8 0.5 2.6 (%) ───────────────────────────── ─────

[0034]

Table 5 Example 2 Comparative Example 4 Comparative Example 5 @ PPO (%) 11.6 3.2 3.0 POP (%) 12.5 20.8 24.3 PPO / POP 0.93 0.15 0.12 ────────────────────

[0035]

Table 6 Example 2 Comparative Example 4 Comparative Example 5 ト リ Tripalmitin content ( %) 3.3 2.6 3.5 ────────────────────────────────

Test Example 1 After melting Example 1 and Comparative Examples 1, 2, and 3, quenching and kneading were performed by using a quenching kneader while adding nitrogen gas to prepare a shortening. This was kept at 10 ° C. and 20 ° C., and the presence or absence of formation of coarse crystals was applied on a slide glass to a thickness of 30 μm and observed with a polarizing microscope. Table 7 shows the results.

[0037]

[Table 7] 〇: 80% or more of crystals having a diameter of 5 μm or less, and almost no large crystals having a diameter of 50 μm or more. Δ: Coarse crystals having a diameter of 50 μm or more are slightly observed. ×: 50% or more of coarse crystals having a diameter of 50 μm or more are observed.

Test Example 2 Monoglyceride and lecithin were added to Example 2, Comparative Examples 4 and 5, and after melting, water, salt, and skim milk were added to carry out preliminary emulsification. This was quenched and kneaded by a quenching kneader, and then tempered to prepare margarine. 5 ℃, 10 ℃
, And the formation of coarse crystals was observed in the same manner as in Test Example 1. Table 8 shows the results.

[0039]

[Table 8] 〇: 80% or more of crystals having a diameter of 5 μm or less, and almost no large crystals having a diameter of 50 μm or more. Δ: Coarse crystals having a diameter of 50 μm or more are slightly observed. ×: 50% or more of coarse crystals having a diameter of 50 μm or more are observed.

[0040]

As described above, palm oils and fats are used as plastic oils and fats because they are semi-solid or solid at room temperature.
When they are used in margarine shortening feedstock fats, the appearance of coarse particle crystals during storage of the product may be observed. However, when these palm oils are used as a raw oil for margarine shortening, crystals of coarse particles may be observed during storage of the product. This undesirably deteriorates the physical properties of the product and gives a rough texture to the texture. According to the present invention, it is possible to provide a margarine and shortening fat or oil in which the crystal coarsening which is a drawback of the palm-based fat or oil is eliminated and physical properties are stable for a long period of time. The present invention can provide margarine or shortening made of the above margarine shortening fat.

Claims (3)

[Claims] 1. Saturated fatty acids 28 to 37% by weight derived from palm oil and vegetable liquid oil, monounsaturated fatty acids 40 to 5
In a fat composition of 0% by weight, the composition ratio of dipalmitoyl monooleoyl glyceride is PPO / POP ≧ 0.5 [provided that PPO is the first, second or third fatty acid among the three fatty acids constituting the triglyceride. Palmitic acid is bonded at the 3rd position (position 3) with oleic acid at the 3rd position (or 1st position), and POP is a compound having palmitic acid bonded at the 1st and 3rd positions and oleic acid bonded at the 2nd position. ] The oil and fat for margarine shortening obtained by transesterification using a lipase having no specificity at the 1,3-position. 2. A lipase which is not 1,3-position specific is Alc
aligenes sp. 2. A lipase of origin.
Oil for margarine shortening. 3. A margarine or shortening made of the margarine shortening fat or oil according to claim 1.