JPS59166562A - Preparation of processed fat and oil consisting of palm oil as main raw material - Google Patents

Abstract

PURPOSE:To prepare shortening, margarine, etc. having extremely improved viscosity and configuration, etc., by blending edible fats and oils consisting of palm oil as a main raw material with a specific polyglycerol fatty acid ester as an emulsifying agent. CONSTITUTION:Processed fats and oils comprising raw material fats and oils containing >=30wt% palm oil, and 0.05-5wt% based on fats and oils of polyglycerol fatty acid ester as an emulsifying agent, consisting of a polyglycerol part having a composition of 0-89wt% di- pentaglycerol and >=11wt% hexaglycerol and a fatty acid residue of 14-20C fatty acid, having >=50% esterification degree. The ester or its acetate is used. When the acetate is used, the ester has 40-80wt% fatty acid residue of 14-20C fatty acid and the rest of acetic acid, having >=70% esterification degree. The fatty acid residue is preferably palmitic acid and/or stearic acid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing processed oils and fats using palm oil as the main raw material, and more specifically, to edible oils and fats containing 30% or more of palm oil, polyglycerol fatty acid ester is used as an emulsifier. Therefore, the present invention relates to a method for producing processed fats and oils such as skimming and margarine with good consistency and texture.

In general, ski toning and margarine are made by combining various edible oils and fats alone or in a mixture, rapidly cooling and kneading them in a votator or combinator, and then aging them.
The quality is greatly influenced by the type of raw material oil, blending ratio, manufacturing method, etc.

In recent years, many types of oils and fats have come into use due to improvements in various manufacturing methods, but most of the raw material oils are processed using complicated means such as curing, fractionation, or transesterification. It is used.

On the other hand, in the raw material oil and fat market, the supply of palm oil is increasing year by year, and how to make full use of this palm oil has become a major issue in the oil and fat industry.

However, it has not yet been possible to produce high-quality cornning and margarine by incorporating a high proportion of palm oil.

The reason for this is that during rapid cooling, hard crystals from high-melting point triglycerides are formed, which grow as nuclei to form hard agglomerates. These agglomerates roughen the structure of the skittening and margarine, resulting in hardness, appearance, and This is thought to have a negative impact on texture and stability.

While researching the effects of polyglycerol fatty acid esters and their acetates on cocoa butter, which is the raw material for thiocholate, the inventor discovered that these esters had a large effect on the crystal formation and growth of cocoa butter. Based on the idea that good results would also be obtained with palm oil, as a result of intensive research, we found that polyglycerol fatty acid esters and/or The acetate is 0.0 for oil and fat.
By using 5 to 5% of palm oil, it was possible to produce processed fats and oils such as ski toning and margarine with very good consistency and texture even when palm oil was used at a high content of 30% or more.

The polyglycerin fatty acid ester and its acetate that can be used in the present invention can be used according to the partial revision of the food additive standards in Official Gazette No. 16310 and Ministry of Health and Welfare Notification No. 116 (June 10, 1980). can be,
The degree of polymerization of polyglycerin is the average degree of polymerization calculated from the hydroxyl value, and is from tetra to decaglycerin, and FA
Analytical method for polyglycerin by the joint committee of O (Food and Agriculture Organization of the United Nations) and WHO (World Health Organization) (gas chromatography using trimethylsilyl ether derivative under specified conditions, area of all peaks excluding glycerin) The composition of each component is expressed as a percentage), 0 to 89%
It consists of a higher polymerization of pentaglycerol, more than 11% hexaglycerol. The fatty acid residue is a C14-C20 fatty acid, preferably palmitic acid and/or stearic acid. The degree of esterification is preferably such that 50% or more of the hydroxyl groups (for example, 8 on average in hexaglycerin) of polyglycerin are esterified.

In the case of acetate, 40-80% of fatty acid residues are C1
It is a 4-C20 fatty acid, with the remainder consisting of acetic acid, and the degree of esterification is 70% or more.

Typical polyglycerin fatty acid esters or their acetates include tetraglycerin tetrapalmitate, pentaglycerin tetrapalmitate, pentaglycerin pentastearate, hexaglycerin tripalmitate, hexaglycerin tristearyl acetate,
Preferred examples include hexaglycerin pentapalmitate, hexaglycerin pentastearyl triacetate, decaglycerin pentapalmityl tetraacetate, and decaglycerin decastearate.

The palm oil used in the present invention can be hardened and fractionated, refined as it is, alone, or mixed in a high proportion with commonly used animal and vegetable oils and/or raw processed oils, and can be quenched with a conventional emulsifier. By kneading, fine crystals are formed, and even by kneading, shortening and margarine with good viscoelasticity can be obtained.

Examples of the present invention will be given below to explain the effects thereof in detail, but these are merely illustrative and do not mean a limitation on the scope of the invention.

Example 1 70 parts of refined palm oil (acid value 0.04, iodine value 52.5, elevated melting point 36.5°C) and hydrogenated soybean oil (acid value 0.0
5, iodine value 65.5, elevated melting point 38.5°C) 30 parts of glycerin monooleate as an emulsifier to fats and oils.
3% of lecithin, 0.1% of hexaglycerin pentapalmitate, and 0.3% of hexaglycerin pentapalmitate were added, sufficiently dissolved and mixed, and kneaded in a conventional manner using a votator to produce shotoning.

Immediately after production, the thus obtained shotoning had a smooth structure, and after aging for 3 days, it had even better consistency, viscoelasticity, and structure, and was glossy. The product aged for 3 days was whipped with a mixer at 150 rpm for 3 minutes, and the creaming value (previous oil/fat specific gravity/later oil/fat specific gravity x 100) was determined from the specific gravity before and after whipping, and it was found to be 150.

Comparative Example 1 The same oil and fat formulation as in Example 1 was used, but no hexaglycerol pentapalmitate was added and 0.0% glycerol monooleate was added.
525% lecithin and 0.175% lecithin were added, but the sample shot toning was dry and of inferior quality.

Example 2 In the same oil and fat formulation as in Example 1, 0.3% of sorbitan monooleate and 0.3% of lecithin were added to the oil and fat as emulsifiers.
1%, decaglycerin octapalmitate 0.4%, hexaglycerin pentastearyl triacetate 0.1
%, the structure was good and the creaming value was 145, resulting in a good product.

Example 3 In the same oil and fat formulation as in Example 1, 0.3% glycerin monooleate, 0.2% sucrose stearate (HLB2), and 0.4% decaglycerin decapalmitate were added to the oil as emulsifiers. As a result, the structure was good and the creaming value was 130.

Comparative Example 2 The same oil and fat formulation as in Example 1, but without adding decaglycerin decapalmitate, glycerin monooleate 0.54
% and 0.36% of sucrose stearate (HLB2), the product after 3 days of ripening had coarse crystals and was defective in whipping.

Example 4 80 containing oil and fat and emulsifier in Example 1
20 parts of 10% saline solution was added to the mixture to produce margarine. The margarine thus obtained had good viscoelasticity and structure both immediately and after aging for 3 days, and remained in good condition even after storage for 1 month.

Comparative Example 3 A trial margarine was prepared by adding 20 parts of 10% saline to 80 parts of the oil blend in Example 1 and the emulsifier blend in Comparative Example 1, but the margarine had a rough structure immediately after production.

patent applicant Kazuo Matsushita

Claims (2)

[Claims] (1) Contains 30% or more of palm oil as raw material oil,
The emulsifier contains a polyglycerin fatty acid ester, the composition of the polyglycerin part is 0 to 89% of di-pentaglycerol, and 11% or more of hexaglycerol, and the fatty acid residue is a C14 to C20 fatty acid. A method for producing processed oils and fats using palm oil as a main raw material, characterized in that a composition comprising: (2) 40-80% of the fatty acid residues are C14-C20 fatty acids, the rest consists of acetic acid, and the degree of esterification is 7.
A manufacturing method according to claim (1) using polyglycerol fatty acid ester of 0% or more.