JPS6322141A - Edible oil composition - Google Patents

Abstract

PURPOSE:To prepare the titled composition, which is clear even at low temperatures without depositing crystals, obtained by blending a mixed oil consisting of salad oil and butter fat fraction having a specific solid fat index with an emulsifying agent and has the original butter aroma and tastiness of butter fat. CONSTITUTION:An edible oil composition obtained by blending a mixed oil consisting of 40-99wt% salad oil and with 1-60wt% butter fat fraction having <=25 solid fat index at 5 deg.C with 0.01-5.0wt% emulsifying agent. The emulsifying agent is selected from the group consisting of polyglycerol esters of fatty acids, acetylated sucrose esters of fatty acids and sorbitan esters of fatty acids. As a result, the aimed edible oil composition, which is clear even at a low temperature of 5 deg.C without depositing crystals, has the original butter aroma and tastiness of butter fat and contains the salad oil as a base oil can be produced.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an edible oil composition that imparts the flavor and aroma of butter fat to salad oil.

Conventional technology Since salad oil originally has a flat flavor, it is often used with the addition of various flavoring ingredients.
In order to impart butter fat aroma to salad oil, butter flavor prepared using microorganisms, enzymes, etc. is added.

However, when artificially prepared butter flavor is added to salad oil, there are disadvantages in that the flavor dissipates over time during storage, and it lacks the aroma and flavor inherent in butter.

The present invention is based on an edible oil composition that uses salad oil as a base oil, which has the aroma and flavor inherent to butter that butter fat has, and which is clear and free of crystal precipitation even at a low temperature of 5°C. The challenge is to provide things.

The present invention will be explained in detail below.

The structural feature of the present invention is a mixed oil consisting of 40-99% by weight of salad oil and 1-60% by weight of a butter fat fraction having a solid fat index (SFI) of 25 or less at 5°C. The reason is that 0.01 to 5.0% by weight of an emulsifier is added and mixed.

The "butterfat fraction" used herein is a low melting point fat fraction obtained by fractionating butter by a known method, and has an SFI of 25 or less, preferably 20 or less at 5°C.

As mentioned above, in the present invention, a putter fat fraction having an SFI of 25 or less at 5° C. is blended into salad oil in a specific proportion, but in general, salad oil does not crystallize at low temperatures. Since this oil is winterized during the manufacturing process to remove crystallized fat to prevent precipitation (this satisfies the specification of being clear in a 0°C cooling test), this salad oil contains the putter fat fraction mentioned above. It can be said that adding so as to prevent the precipitation of crystals goes against conventional technical common sense. However, in the present invention, by specifying the blending ratio of putter fat fraction to salad oil,
Even at ℃, there is no precipitation of crystals and it can be made clear.

The salad oils used in the present invention include soybean oil, rapeseed oil,
Examples include corn oil, cottonseed oil, safflower oil, sunflower oil, sesame oil, rice bran oil, and peanut oil. On the other hand, as mentioned above, the putter fat fraction needs to have an SFI of 25 or less at 5°C; if the SFI is higher than 25, the content of medium to high melting point triglycerides increases, and solid fat If the amount is too large, crystals will precipitate and the oil will not become clear, making it impossible to obtain the desired edible oil composition.

In the present invention, it is important to blend 40 to 99% by weight of salad oil and 1 to 60% by weight of the butter fat fraction,
If the blending ratio of the bak-fat fraction is less than 1% by weight, the resulting edible oil will have a weak buttery aroma and poor taste;
If the amount exceeds 60% by weight, crystals will precipitate or the product will not become clear when left standing at 5° C. for 24 hours.

Next, 0.01 to 5.0% by weight, preferably 0.05 to 3.0% by weight, of an emulsifier is added to the mixed oil containing salad oil and putter fat fraction in the above proportions, and the mixture is mixed. - So enhances the inhibiting effect of crystal precipitation and haze formation at low temperatures in oil. In this case, the amount of emulsifier added is 0.01
If it is less than 5.0% by weight, the above effect will not be seen.
Exceeding this percentage by weight is undesirable because it forms a hard gel and becomes an edible oil with no fluidity.

As the emulsifier, polyglycerin fatty acid ester,
The acetylated sucrose fatty acid ester) has an ILB of 2 or less, and the sorbitan fatty acid ester has an HLB of 5 or less. In particular, the polyglycerol fatty acid ester contains 10 to 20% lauric acid and palmitin flI25 in the constituent fatty acids. ~35%, stearin #22~32%,
Contains 22-32% oleic acid, hydroxyl value (OHV)
has a value of 25 to 35, and polyglycerin containing tetra as a main component is preferable. The desired edible oil composition is obtained by adding an emulsifier to the mixed oil at the above ratio, mixing and heating to dissolve.

Day 1 and t fruit The effects of the present invention will be specifically explained below using Examples.

Example 1 Butter was melted and slowly cooled to 15°C to obtain a putter fat fraction with a low melting point. This putter fat fraction has an SFI of 1 at 5°C.
It was 9.5. Next, 70 kg of commercially available corn salad oil, 30 kg of the putter fat fraction, and 0.1 kg of polyglycerin fatty acid ester were mixed and heated to dissolve at 40° C. to obtain an edible oil.

Example 2 20 kg of the same putter fat fraction used in Example 1, 80 kg of soybean salad oil and 0.5 kg of sucrose fatty acid ester @II (HLB, 2) were mixed with 60 kg of the same putter fat fraction used in Example 1.
The mixture was mixed and heated at ℃ to obtain an edible oil.

Example 3 2.5 kg of acid ester (HLB, 2.'l) at 65°C
The mixture was mixed, heated and dissolved to obtain an edible oil.

Next, as a comparison, an edible oil having a composition different from that of the present invention was prepared as shown below.

Comparative Example 1 An edible oil was obtained by mixing and heating and melting 3 kg of the same butterfat fraction as used in Example 1 and 7 kg of salad oil at 40° C. without adding an emulsifier.

Comparative Example 2 Same salad oil as Example 2: 9.5 kg, emulsifier: 0.05
kg and regular unfractionated butterfat 0.5
kg were mixed and heated at 60° C. to obtain an edible oil.

Comparative Example 3 5 kg of salad oil and 5 butterfat fractions as in Example 3
An edible oil was obtained by mixing and heating and dissolving 600 kg of emulsifier (6% by weight based on oil and fat) at 65°C.

The edible oils obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were stored at 5° C. for 3 weeks and tested for crystal precipitation and clarification. The results are shown in Table 1.

So, 41. As seen in Table 1, the edible oil composition according to the present invention has the following properties:
Even when stored at 5°C for a long period of time, there is no precipitation of crystals or formation of cloudiness, and the product remains clear.On the other hand, in the comparative example, precipitation of crystals and formation of gel are observed after storage for one week.

Claims (2)

[Claims] (1) 40-99% by weight of salad oil and 1-60% by weight of butter fat fraction with a solid fat index of 25 or less at 5°C
An edible oil composition obtained by mixing 0.01 to 5.0% by weight of an emulsifier to a mixed oil consisting of. (2) The edible oil composition according to claim (1), wherein the emulsifier is selected from the group consisting of polyglycerin fatty acid esters, acetylated sugar fatty acid esters, and sorbitan fatty acid esters.