JPH1118677A - Plastic oil-and-fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject plastic oil-and-fat composition that has nonconventional smoothness and sharp melting in mouth and is particularly useful for margarine and shortening by formulating a specific amount of the medium melting point fraction of palm oil or the hardened oil of the medium melting point fraction of palm oil to the cotton seed hardened oil. SOLUTION: The objective oil-and-fat composition is obtained by admixing 0.5-1.5 pt.wt. of the medium melting point fraction of palm oil or its hardened oil to 1.0 pt.wt of cotton seed hardened oil. The cotton seed hardened oil is adjusted to its hardening degree to increase its melting point by 25-45 deg.C and can be suitably used for this purpose. The medium melting point fraction of palm oil is prepared by removing the lower-melting fraction and the higher- melting fraction by the solvent fractionation or the dry fractionation process and the hardened oil of the medium melting point fraction with an iodine value of 30-60 or with the melting point increase of 25-35 deg.C can be used for this purpose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a plastic oil composition suitable for filling creams and sand creams, particularly a plastic oil composition for margarine or shortening, which is characterized by a smooth and sharp mouth melting.

[0002]

[Prior art]

Conventionally, fats and oils used for shortening have a wide plasticity range, for example, a solid fat content index (SF).
So-called "horizontal" fats and oils with a so-called SFI curve having a low I) at a low temperature and a certain height at a high temperature have been regarded as good and have been exclusively used. Therefore, the fats and oils of a very high melting point were naturally mixed into the fats and oils, resulting in poor melting in the mouth. Under these circumstances,
Attempts have also been made to improve the dissolution in the mouth by using "vertical" fats and oils having a large amount of symmetric triglyceride components, such as palm oil middle melting point fractions, which have not been generally used as fats and oils for shortening. JP-A-60-
19448).

However, although the use of the palm oil medium melting point fraction has the effect of improving melting in the mouth, on the other hand, problems due to the crystallization of the symmetrical triglyceride over time tend to occur. Many have not been used. For example, when about 30% or more is blended, graining occurs when stored at a low temperature in a shortening state, and the commercial value is lost.

[0005] Randomization of the distribution of fatty acids bound to triglycerides by transesterification and reduction of symmetric triglycerides are effective for avoiding the above-mentioned problem of graining. Will not result. That is,
It was difficult to achieve both the sharpness of melting in the mouth and the suppression of the occurrence of graining due to the "vertical" fats and oils.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide a plastic fat composition having unprecedented smoothness and sharp dissolution in the mouth, particularly a margarine or shortening plastic fat composition.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventor has found that by blending a hardened cottonseed oil and a palm oil medium melting point fraction, a large amount of a palm oil middle melting point compound can be blended. It has been found that a plastic oil / fat composition having a very smooth and sharp mouth melting can be obtained, and the present invention has been completed.

[0008] That is, the present invention relates to blending 0.5 to 1.5 parts by weight of a hardened oil of a palm oil middle melting point fraction or a palm oil middle melting point fraction with 1.0 part by weight of cottonseed hardened oil. It is a plastic oil / fat composition for margarine or shortening, which is used as a skeleton.

The oil / fat composition of the present invention uses a medium melting point fraction of palm oil. However, when used in combination with hardened cottonseed oil, the crystal coarsening phenomenon characteristic of palm oil over time hardly occurs. Although the reason for this is not yet clear, it is speculated that unsaponifiable substances contained in the blended cottonseed hardened oil in a small amount may contribute to suppressing crystal coarsening. Therefore, the effect of the present invention is not exerted even if another oil or fat having the same property as the hardened cottonseed oil is used.

As the hardened cottonseed oil, those having an increased melting point of 25 to 45 ° C., preferably 30 to 40 ° C., more preferably 33 to 37 ° C. by adjusting the degree of hardening can be suitably used. . When the rising melting point is lower than 25 ° C., the heat resistance of the oil and fat composition of the present invention becomes poor. Palm oil medium melting point fraction can be obtained by removing the low melting point fraction and high melting point fraction of palm oil by a method such as solvent or dry fractionation,
Iodine value 30 to 60, more preferably 35 to 50
Or a hardened oil of the medium melting point fraction of palm oil adjusted to an increased melting point of 25 to 35 ° C.

[0011] The palm oil medium melting point fraction is 0.5 to 1.5 parts by weight, more preferably 0.7 to 1.5 parts by weight based on the cottonseed hardened oil.
To 1.2 parts by weight to obtain the plastic fat of the present invention. If the palm oil medium melting point fraction is less than 0.5 part by weight, the sharpness of melting in the mouth when shortening or margarine is prepared becomes poor, and if it exceeds 1.5 parts by weight, it is hard in a low-temperature region, and it is said that it has been distorted. On the other hand, high temperature range (3
(0 ° C. or higher)). still,
40 parts by weight, preferably 60 parts by weight of the blended oil,
Up to 20 parts by weight for 80 parts by weight of the blended oil,
Other hardened oils can be blended for the purpose of enhancing the shape retention at high temperatures.

[0012]

[Effect] The plastic fat obtained as described above has unprecedented smoothness and sharp dissolution in the mouth, and has appropriate plasticity and shape retention properties, and is suitable as a margarine or fat for shortening. It can be used, and if a shortening using the plastic fat of the present invention is used, a filling cream or a sand cream having a smooth and sharp mouth melting can be easily obtained.

[0013]

The present invention will be described below with reference to Examples and Comparative Examples, in which "parts" and "%" are on a weight basis. [Example 1] 50 parts of hardened cottonseed oil having a rising melting point of 35 ° C, and
50 parts of a palm oil melting point fraction having a melting point of 25 ° C. and an iodine value of 45 were mixed and heated, and 0.4% of glycerin fatty acid ester and 0.4% of sorbitan fatty acid ester were added and mixed as emulsifiers, and quenched by a combinator. 12. knead and gas.
A plastic fat composition containing 5% was obtained. The POP component contained in the used palm oil middle melting point fraction was 48%. The melting point of the plastic fat composition was 32 ° C., and the SFI was as follows.

[0014]

[Table 1]

[0015] 50 parts of the above-mentioned plastic fat composition, 20 parts of chocolate heated to about 30 ° C and 30 parts of a sugar-mixed isomerized liquid sugar were mixed, and the specific gravity was 0.8 g / cm3 in a mixer.
Whipped until chocolate cream was obtained. Despite having a vertical SFI, this chocolate cream has a smooth tissue and good dissolution in the mouth, has excellent shape retention at room temperature, and can be suitably used for a center cream or a sand cream.

Example 2 Mixed oil 90 used in Example 1
Parts and 10 parts of hardened palm oil having a rising melting point of 48 ° C. were mixed, an emulsifier was added and mixed in the same manner as in Example 1, and a plastic fat composition was obtained by the same production method. Melting point 35 ° C, SFI
Was as follows.

[0017]

[Table 2]

Example 1 was prepared using this plastic fat composition.
The chocolate cream having a specific gravity of 0.8 g / cm3 prepared by the same formulation as the above has a smooth tissue and a good melting in the mouth similarly to the chocolate cream obtained in Example 1,
Furthermore, it was excellent in shape retention in a high temperature range.

Comparative Example 1 Melting point: 35.4 ° C. Fish oil-hardened oil 3
5 parts and 25 parts of fish oil hydrogenated oil having a melting point of 28.1 ° C, 30 parts of lard and 10 parts of soybean oil were mixed to obtain a mixed oil. The melting point was 32 ° C. and the SFI was as follows.

[0020]

[Table 3]

[Comparative Example 2] Instead of the hardened cottonseed oil, the melting point was 3
A plastic fat composition was obtained by the same blending and production method as in Example 1 except that 50 parts of rapeseed hardened oil at 5 ° C. was used. The melting point was 34 ° C. and the SFI was as follows.

[0022]

[Table 4]

Using the plastic fat composition obtained in each of the above examples, the chocolate cream obtained in the same manner as in Example 1 was evaluated for the smoothness of the tissue, melting in the mouth, and the shape retention properties. Shown in For the shape retention, chocolate cream was put in a squeezing bag, artificial flowers were formed, and the state at each temperature was observed.

[0024]

[Table 5] ：: excellent △: slightly poor ×: poor

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yoshio Yamawaki 4-3 Kinudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref. Fuji Oil Co., Ltd. Tsukuba R & D Center

Claims (1)

[Claims] A hardened oil of palm oil middle melting point fraction or palm oil middle melting point fraction is added to 1.0 part by weight of hardened cottonseed oil.
A plastic oil / fat composition, characterized in that the composition comprises up to 1.5 parts by weight.