JPS62295996A - Production of plastic oils and fats - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention 3. Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a method for producing plastic fats and oils, and particularly margarine that requires spreadability (IllI malleability), Show 1
The present invention relates to a method for producing plastic fats and oils suitable for use in coatings, edible processing fats and oils, and the like.

(Prior art) In general, stable spreadability is required for margarine, oils and fats when eating and cooking them, but oils and fats that require thick spreadability are
It is usually manufactured by blending, for example, safflower oil, soybean oil, rapeseed oil, their hydrogenated oils, etc. to have an appropriate consistency (plasticity).

(Problems to be Solved by the Invention) However, it has been pointed out that such oils and fats have relatively narrow temperature ranges in which the above-mentioned plasticity can be maintained appropriately, and that there are problems such as insufficient relatively constant shape retention. there were. In other words, shape retention is considered to be similar to heat resistance, and the products that require spreadability include pies, pastries, and household margarine, all of which have been used for a long time. It is strongly desired that the material has appropriate plasticity and other properties in the temperature range.

The inventors have previously developed an oil and fat 1 containing 60 to 90 wt% of liquid vegetable oil and 15% or more of the chain length of palmitic acid carbon atoms.
We proposed a method for producing plastic fats and oils by direct transesterification of a mixture of 0 to 40 wt% at 15 to 25°C to obtain an oil with a final melting point of 35 to 45°C, which significantly improved the above-mentioned problems and brought about significant improvements. achieved results.

However, this method has problems that still need to be resolved, such as the narrow range of one degree of transesterification and the range of selection of physical properties.

(Means for Solving the Problems) The present inventors have found that among the above-mentioned oil and fat properties, it has a wide usage temperature range, that is, it is heat resistant to temperature changes, and has stable spreadability, especially for pies and vestries. As a result of continued studies regarding the plastic fats and oils required for household table margarine, we have found that the 1 degree range of the above-mentioned directed transesterification can be expanded to the lower temperature side by selecting other specific second fats and oils. This has led to the completion of the present invention.

That is, the present invention provides liquid vegetable oils containing 75 to 95 wt% and 5 to 95 wt% of oils and fats having a chain length of 10% or more of the carbon atoms of phenic acid.
This is a method for producing plastic fats and oils in which a 25 wt% mixture is subjected to gilected transesterification at 10 to 25°C to obtain fats and oils whose final melting point is maintained at 35 to 45°C.

In the present invention, the liquid vegetable oil refers to one or more vegetable oils selected from, for example, safflower oil, sunflower oil, soybean oil, corn oil, rapeseed oil, cottonseed oil, rice oil, peanut oil, olive oil, etc. meaning, these are 75~95w
t% is preferred. Furthermore, in the present invention, the chain length of carbon atoms of phenic acid (20 carbon atoms, 0 double bonds) is 10
% or more means one type of hardened mustard oil, hardened rapeseed oil, or a mixture of two or more of these, and 5 to 25 wt% of the oil is mixed with the liquid oil. Here, rapeseed hydrogenated oil means hydrogenated oil of rapeseed oil before breeding, and is hydrogenated oil of rapeseed ribs rich in erucic acid (22 carbon atoms, 1 double bond) type. If the mixing ratio of these is less than the lower limit or exceeds the upper limit of the range of 75 to 95 wt% of the liquid vegetable oil and 5 to 25 wt% of the oil and fat having a carbon atom chain length of pehenic acid of 10% or more, the present invention The desired oils and fats cannot be obtained.

Direct transesterification of this mixed fat and oil is carried out at 10 to 25°C so that its final melting point is 35 to 45°C, which can be specifically achieved by adjusting the directed transesterification.

In the present invention, the directed transesterification reaction includes:
It usually takes about 20 hours, but 15 to 20 hours is sufficient. If the reaction temperature is outside the above temperature range, the above reaction will not be carried out properly, which is not preferable.

Next, in the present invention, the above-mentioned directed transesterification 1 is a reaction carried out with directionality during the exchange reaction,
Generally, it is customary to carry out the process at low temperatures. This is in contrast to random transesterification, i.e., generally at a temperature of 60 to 120°C;
The reaction lasted for ~60 minutes. In contrast, the present invention provides 10
The reaction is carried out in a 1 degree zone at ~25°C to give directionality to the reaction.

The melting point of the final oil and fat is adjusted to 35 to 45°C, and has the characteristic of a filter point.

(Function) As is clear from the above description and examples, the invention is based on the selection and blending composition of an appropriate second oil and fat, and furthermore, through the glycated transesterification reaction, the above-mentioned required oil and fat properties, such as plasticity, etc., can be achieved. An oil or fat containing the following can be obtained.

(Example〕 The present invention will be specifically explained below with reference to Examples.

Examples 1-5 900g of safflower oil and extremely hardened rapeseed oil (MP62°C)
After mixing with 100g and dehydrating under reduced pressure at 100-120℃ for 1 hour, 0.3% of sodium methylate catalyst was added.
(For oil) Mix with stirring, cool and maintain the temperature at 20℃ to perform directed ester exchange for 20 hours. After the reaction is complete, we deactivate the catalyst with excess water from our company and sufficiently deactivate it. After heating to 90-100℃, 2wt
Decolorization was carried out in the usual manner using % activated clay, and further 24%
Deodorization was carried out with 4.0 (%) steam blown in for 1 hour at 0°C to obtain transesterified oil with a melting point of 43.0°C.

To 824 g of the obtained transesterified oil were added 160 g of water, 12 g of salt, 2 g of soybean lecithin, 2 g of glycerin monoglyceride and a small amount of coloring matter, and after emulsification, margarine for spread was produced using a small margarine making machine.

Example 2 The above gilected transesterification reaction was carried out at 10°C.
Examples 3 to 5 were carried out in the same manner as in Example 11 above, except that the types and compositions of the oils and fats were as shown in the following table. Furthermore, margarine for spread was obtained in the same manner as in Example 1. The characteristics of the obtained margarine were evaluated and the results are shown in the table.

Comparative Examples 1 to 6 Among the comparative examples, especially in Comparative Examples 3 and 4, the reaction was stopped when the indicated melting point was reached, and in Comparative Examples 5 and 6, the reaction was produced using a conventional oil/fat blend. The procedure was carried out in exactly the same manner as in Example (1) except that no exchange was performed.

According to the results in the table above, Examples (1) to (5) all satisfied the above-mentioned fat and oil property evaluation, and especially margarine 5.
℃ and 30 ℃, that is, the appropriate heat resistance against temperature changes is good, whereas Comparative Examples +11 to (6) generally have a narrow usage temperature range. Most of them lacked practicality.

In particular, Example 2 is a direct transesterification of 95 wt% safflower oil and 5 wt% extremely hardened rapeseed oil as shown in the table, but since the safflower oil has a high polyunsaturated fatty acid content and a low saturated fatty acid content, it is difficult to obtain a spread. Margarine is preferable because it is rich in polyunsaturated fatty acids, that is, margarine has a higher content of linoleic acid.

Even if the above-mentioned vegetable oil is sunflower oil instead of safflower oil, and the second oil and fat combined in the kneading is a hydrogenated oil such as rapeseed oil or mustard oil, similar favorable results can be obtained.

Reference Example The formulation of Example 4, ie 90 wt% of safflower oil,
The diester transesterification reaction of 10 wt% of extremely hardened rapeseed oil (MP63°C) was carried out in the same manner except that it was carried out in the high temperature range of 30°C and 40°C, but the melting point was 3.
The hardness was extremely low at 2.6°C and 22.5°C, making it impossible to obtain an appropriate hardness for the directed transesterified oil and oil, which easily caused oil separation, making it impractical. When the reaction was carried out at a temperature of 5° C., the melting point was as high as 51.6, which is not practical. The above can be summarized as follows.

Next, spread margarine was produced using the directed transesterified oil of Example (4). Namely, 319 g of gilected transesterified oil, 49 g of extremely hardened palm kernel oil.
, 450 g of safflower oil, 170 g of water, 10 g of salt, 1.0 g of soybean lecithin, and a small amount of color were mixed and emulsified, and then margarine for spread was produced using a small margarine making machine. The melting point of the resulting margarine was 33.5℃
, 5°C and 30'°C, and melting in the mouth were practically satisfactory.

(Effects of the Invention) As described above, the present invention makes it possible to widen the temperature range of the gilected transesterification reaction by selecting an appropriate oil and fat, and as a result, the required oil and fat properties, that is, physical properties such as plasticity, can be selected from a wide range. obtain.

Furthermore, the oil and fat according to the present invention has a very wide temperature range in which it maintains its plasticity appropriately, and melts well in the mouth despite its high melting point.
Even if it is used as part of a blended oil, it can improve the plasticity of margarine, toning, or edible processed fats and oils.

Claims (2)

[Claims] (1) A mixture of 75 to 95 wt% of liquid vegetable oil and 5 to 25 wt% of oils and fats having a chain length of pehenic acid carbon atoms of 10% or more is subjected to direct transesterification at 10 to 25°C to achieve a final melting point of 35 to 45°C. A method for producing plastic fats and oils that obtains fats and oils that are retained. (2) the liquid vegetable oil is a group of safflower oil and sunflower oil;
The method according to item (1), wherein the second fat and oil mixed therein is selected from the group of rapeseed oil and mustard oil.