JPS596843A - Lecithin-containing oil composition - Google Patents

Abstract

PURPOSE:Oil is combined with specific amounts of lecithin, polyglycerol ricinoleate polycondensate and/or diacetyltartaric unsaturated fatty acid monoglyceride to prevent the lecithin from precipitation for a long period of time. CONSTITUTION:2-30wt% of lecithin and 0.5-5wt% of glycerol rininoleate polycondensate and/or diacetyltartaric unsaturated fatty acid monoglyceride are dissolved in 97.5-65wt% of an oil such as rape oil. The resultant oil composition can keep its good condition without formation of lecithin precipitate even after long-term storage and facilitates the addition of lecithin to a variety of food products as well as oil and fat, because one can arbitrarily select either of water in oil or oil in water type emulsion, when using it.

Description

[Detailed description of the invention] The present invention relates to a lecithin-containing oil and fat composition that prevents separation.

Lecithin is a type of phospholipid and is an emulsifier that dissolves in fats and oils. The most commonly used lecithin is soybean phospholipid. Lecithin is used as an emulsifier when manufacturing margarine and synthetic whipped cream from fats and oils, and when used together with fats and oils, it has a modifying effect and anti-aging effect on breads, biscuits, etc. It has an oxidative rain-proofing effect. moreover,
It is also used as a mold release agent for baking oil (the oil applied to the griddle when baking cakes, etc.). Regarding these effects of soybean phospholipids, see [4th Edition Food Additives Official Manual J (
(1979, Kouyo Shoten B, p. 604).

In this way, lecithin is soluble in fat and oil, and the dissolved product is available as a product.

By the way, as described below, oil and fat compositions in which lecithin is dissolved have high water absorption and easily absorb water, and the absorbed water easily combines with lecithin to make lecithin insoluble in fats and oils, so that the fats and oils become cloudy. Eventually, a sticky, thick precipitate will form. As a result, not only the dissolved content of lecithin in fats and oils decreases, but also the inherent action of lecithin is impaired, and the production of unrestricted substances causes operational difficulties.

The present inventors have investigated the properties of oils and fats containing lecithin.
The following findings have been obtained through research.

[In general, refined fats and oils have a moisture content of less than 0.1" on a moisture meter, and even if you put these fats and oils in a beaker at a relative humidity of 75% and leave them there, there will be almost no increase in water absorption. The water content is (
1,] is maintained below the weight ratio. However, when refined fats and oils in which lecithin is heated and dissolved are left to stand under similar conditions, moisture increases and a sticky substance precipitates after 24 hours.

When this is specifically looked at for rapeseed oil with no lecithin added and rapeseed oil containing 10% of lecithin (soybean phospholipids), it is as shown in Araitate.

Ql) Leaving was carried out in a room at 25° C. and relative humidity of 75% under open conditions in which it came into contact with air.

In this way, oils and fats in which lecithin is dissolved easily absorb water from 1 to
However, if this product is stored in an airtight container, no precipitation will occur even after two weeks. However, since fats and oils are invariably kept in an airtight state during use, in practice, there is always a risk that the fats and oils in which lecithin has been dissolved will form precipitates.

The present inventors have investigated ways to prevent precipitation based on the above-mentioned findings, and have found that, in the co-dissolution of polyglycerol condensed ricinoleic acid esters of specific acids or diacetyl tartrate unsaturated fatty acid monoglycerides, despite water absorption, lecithin The present invention was completed based on the discovery that separation and precipitation do not occur and the properties of lecithin-dissolved fats and oils are maintained well.

That is, the present invention provides a lecithin obtained by dissolving 2 to 30 M% of lecithin, 05 to 5 parts of polyglycerol condensed ricinoleic acid ester or (and) 05 to 5 parts of diacetyl tartrate unsaturated fatty acid monoglyceride in 975 to 65 parts by weight of oil or fat. It is a containing oil and fat composition.

The lecithin-containing oil and fat composition of the present invention does not precipitate lecithin even after long-term storage and maintains good properties (・
Ru.

The fats and oils used in the present invention are usually liquid at room temperature, such as rapeseed oil, soybean oil, corn oil, and palm olein oil. Fats and oils may be solid at room temperature, and the composition of the present invention, in which components such as lecithin are dissolved by melting them, does not precipitate or separate lecithin when melted during use.

Lecithin is practically a soybean phospholipid, which is inexpensive and frequently used in the food field. Soybean phospholipids usually contain 02 to 05% water by weight, but it is preferable to choose one with a low water content. The amount of lecithin is 2~
It is 30% by weight, preferably 3 to 15% by weight.

If it is less than double economical, the emulsifying power is insufficient.
If the amount exceeds 1, the effect cannot be expected to increase commensurately with the increase in the amount, and the odor peculiar to lecithin becomes strong, making it unsuitable for practical use.

Polyglycerol condensed ricinoleic acid esters are lipophilic emulsifiers and form strong water-in-oil emulsions. This product is obtained by esterifying polyglycerol and condensed ricinoleic acid. Although diacetyltartaric unsaturated fatty acid monoglyceride is a hydrophilic emulsifier, it is soluble in fats and oils. This product is obtained by reacting diacetyltartaric acid with unsaturated fatty acid monoglyceride. In this case, any monoglyceride containing about 50% or more of unsaturated fatty acids can be used.

In the present invention, the polyglycerol condensed ricinoleic acid ester or (and) diacetyl tartrate unsaturated fatty acid monoglyceride is made to weigh 0.5 to 5, preferably 2 to 3, by weight. If the amount is less than 0.05% by weight, precipitation and separation of lecithin due to moisture absorption cannot be sufficiently prevented, and even if used beyond the 5th economic period, no strong effect can be expected. When used together, the compatibility of both components can be determined as appropriate.

The lecithin-containing oil and fat composition of the present invention, which contains polyglycerol condensed ricinoleic acid ester, has the ability to form a good water-in-oil emulsion in the presence of water, and has the ability to easily form a diacetyl tartrate unsaturated fatty acid monoglyceride. It forms a good oil-in-water emulsion in the presence of water and contains 5
have the ability to

Other substances can be added to the composition of the present invention as long as they do not contradict the purpose of the present invention.

The lecithin-containing oil and fat composition of the present invention can maintain good properties without precipitation of lecithin even when stored for a long period of time, and when used, the emulsification state of water-in-oil type or oil-in-water type can be adjusted arbitrarily. It is also possible to easily add and mix oils, fats, and lecithin to various foods.

One example of the use of the composition of the present invention is as a baking oil. Baking oil is used to coat iron or other baking sheets or molds used to bake dough in the oven when making cakes and breads, and is used to prevent the product from sticking to the baking sheet after baking and to prevent it from peeling off easily. Lecithin is usually added to baking oil as a mold release agent. It is desirable that lecithin is dissolved in the baking oil, but due to the water absorption properties of lecithin, if the moisture content of the baking oil exceeds 0.1 weight, turbidity or precipitation will occur, reducing the mold release performance of lecithin, and It does not cause any defects, and when used as a baking sheet oil, an excellent mold release effect can be obtained.

The present invention will be explained below using examples.

Example 1 Refined rapeseed oil (water content 0.03% by weight) 857 at 90°C
To this, soybean phospholipid (water content 03% by weight, manufactured by Showa Sangyo Co., Ltd.) 102 and polyglycerol condensed ricinoleic acid ester (Sansof) 818A, manufactured by Taiyo Kagaku Kogyo Co., Ltd. 51 are added and thoroughly mixed and dissolved. When the mixture was cooled to 25° C., 100 g of a transparent soybean phospholipid-dissolved oil and fat composition was obtained.

As shown in the batter below, this product did not become cloudy or precipitate even after 14 days of storage, and exhibited an excellent mold release effect when used as a baking oil.

Example 2 In Example 1, diacetyl tartaric acid unsaturated fatty acid monoglyceride (Poem W-1, 4, manufactured by Riken Vitamin Co., Ltd.) was used instead of polyglycerol condensed ricinoleic acid ester.
A soybean phospholipid-dissolved oil and fat composition was obtained in the same manner as in Example 1 except that 5fI was used. The properties of this product after storage were excellent as shown in the coating below.

Example 3 An oil and fat composition was obtained in the same manner as in Example 1 except that the purified rapeseed oil was changed to 887 and the polyglycerol condensed ricinoleic acid ester was changed to 27. The properties of this product after storage were as shown in the table below.

Example 4 In Example 2, 882 liters of refined rapeseed oil and 2 L of diacetyl tartrate unsaturated fatty acid monoglyceride were added. An oil and fat composition was obtained in the same manner as in Example 2 except for binding. The properties of this product after storage were as shown in the section below.

Table 2 (Product storage test) (Note 1) Test conditions: 25°C, relative humidity 75 parts, in a 200 square beaker (Note 2) Comparative example A: Comparative example of a composition consisting of 907% purified rapeseed oil and 102% soybean phospholipid B: Composition consisting of 88 g of refined rapeseed oil, 102 g of soybean phospholipid, and 22 g of sorbitan unsaturated acid ester (Note 3) Mold release properties: 100 parts of wheat flour, 100 parts of eggs, 100 parts of sugar, 5 parts of a foaming agent for confectionery, A sponge cake batter was prepared by whisking 30 parts of water and 15 parts of baking powder using a cake mixer in a conventional manner, and the mixture was placed in a lemon cake mold and baked at 180°C. The state of the lemon cake being separated from the mold was observed.

According to the result of 1i, each implementation of non-invention? In the case of this product, even if the moisture content is high after storage for 14 days, it remains as transparent as it was at the time of preparation, without forming any precipitate, and when used as a baking oil, it exhibits good mold release properties. Recognize. On the other hand, in the case of Comparative Example A, which does not use polyglycerol condensed ricinoleic acid ester or diacetyl tartrate unsaturated fatty acid monoglyceride, and in the case of Comparative Example B, which does not use these and uses sorbitan unsaturated acid ester instead, It can be seen that all of them caused precipitation and had poor mold releasability.

Patent applicant: Taiyo Yushi Co., Ltd.

Claims (1)

[Claims] Fats and oils 975-65% by weight, 2-30% by weight of oils and fats,
Polyglycerol condensed ricinoleic acid ester or (and) diacetyl tartrate unsaturated fatty acid monoglyceride 05
A lecithin-containing oil and fat composition in which ~5% by weight is dissolved.