KR100423523B1 - A manufacturing method of edible oil and fat in suspension with fluidity - Google Patents

Abstract

The present invention relates to a process for producing a fluid suspension edible oil and fat, which is obtained by processing or maintaining a single fat or oil mixture having a suitable solid fat content by crystallization and homogenization, after controlling the crystal size, fine solid paper particles in liquid oil By dispersing, the solid paper maintains a fluidized bed suspended evenly in the liquid oil within the range of 5 ~ 35 ℃ temperature without using an emulsifier or other additives, and the liquid oil and solid paper is not separated according to the temperature change, It has a fluidity and is convenient to use, and when used for frying, the present invention relates to a manufacturing method of a fluid suspension edible oil and fat to maintain the crispy texture even after a long time after frying the food ingredients.

Description

A manufacturing method of edible oil and fat in suspension with fluidity

The present invention relates to a process for preparing a fluid suspension edible oil, and in particular, crystallization and homogenization of a fat or oil composition having an appropriate solid fat content obtained by processing or fattening of a single fat or oil to control the crystal size and stirring it in a liquid oil. By uniformly dispersing the solid paper particles, the solid paper is suspended suspended in the liquid oil in the temperature fluctuation within the temperature range of 5 ~ 35 ℃, without losing the fluidized bed and the liquid oil and the solid paper is not separated by the temperature change, room temperature The present invention relates to a manufacturing method of a fluid suspension edible oil and fat, which is convenient to use and has a liquidity during distribution, and maintains a crispy texture even after a long time after frying food raw materials when used for frying.

In general, fats and oils, along with proteins and carbohydrates, are the major components of organisms, which are neutral lipids with esters of glycerin and fatty acids, which are saturated fatty acids such as stearic acid and palmitic acid. It contains a lot of solid fat at room temperature (solid), and a lot of unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid and liquid oil (oil) is a liquid at room temperature.

These fats and oils vary greatly in oxidation stability and physical properties depending on the type of fatty acid.

Solid paper has a high saturated fatty acid content and low iodine value, so it is very stable and does not oxidize easily. However, it has a disadvantage that it must be dissolved when used because of its high melting point. Liquid oil can be used immediately without melting because it has a low melting point. It is composed of fatty acids and has a disadvantage of high iodine value and easy oxidation.

In order to solve the drawbacks of these liquid oils, fats and oils are processed and used. Hydrogenation (curing) of liquid oils converts unsaturated fatty acids with low stability into saturated fatty acids or iso-acids with high stability. On the other hand, stability, such as storage stability for the increase is increased, the fluidity at room temperature due to the rise of the melting point has a disadvantage in that it is inconvenient to use. In addition, remarkable differences in physical properties also appear depending on the degree of curing.

On the other hand, in recent years franchise, chicken shops, and general restaurants, such as children and young people, the cooking oil commonly used in homes, or cooking oil commonly used in the liquid oil or hardened oil such as soybean oil, cottonseed oil, canola oil.

These liquid oils are rancid, or have an unpleasant odor and taste when left in the air for a long time. Thus, these low-melting liquid oils are processed into a high-melting solid paper through a hydrogenation process, but they are solidified at room temperature. As it is distributed, it is inconvenient to go through the step of dissolving it separately when it is used for food cooking, and energy consumption is required. Actually, it is rarely used except in some businesses that currently have melting facilities.

In addition, when the fat or oil is used as a frying oil, the frying oil has a role as a heating medium for heating the food, and is absorbed by the food to give a nutritional value and a unique taste. In addition to the use of fats and oils, the oxidation and flavor stability is good, and the fats and oils must be properly contained in the fats and oils. If the amount of solid paper in the fat or oil is too high, the finished product after frying is too hard, and the texture is poor. On the other hand, if it is too low, oil does not leak out. Therefore, it is necessary to properly mix the ratio of the solid paper and the liquid oil.

In order to overcome this problem, the liquid shortening composition of Japanese Patent Laid-Open No. 3-76527. The flow shortening composition of Unexamined-Japanese-Patent No. 60-168340, the liquid shortening composition of Unexamined-Japanese-Patent No. 62-190045, etc. are disclosed.

The technique is to maintain the shortening of the solid paper in the fluidized or liquid phase, in order to maintain the fluidized bed using an emulsifier such as propylene glycol fatty acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, the cooling method is one step cooling, It uses a complicated method of temperature rising and recooling, and has a drawback in that it is limited to confectionery baking only in use.

In addition, when the fat or oil prepared by the above method is used for frying oil or cooking, the smoke point is lowered by the emulsifier added in the manufacturing process, resulting in a lot of smoke and rapid foaming, which is not suitable for use.

Meanwhile, Bailey's Industrial Oil Fat Products Fifth Edition Volume 2 states that mixing 15-20 wt% cottonseed oil with partially soybean cured oil improves the flavor of fried oil. Iodine value (IV) is hardened to 65 ~ 70 is an example used for fried chicken.

According to this, the flavor of the fried product may be improved when using 15-20 wt% of cottonseed oil in partially hardened oils for frying cooking, but may cause inconvenience in use as solid paper precipitates or solidifies during distribution. In addition, since the soybean oil cured iodine number 65 ~ 70 shows a melting point of about 35 ℃ temperature has a fluid has to be used after dissolving using a separate dissolving device at a temperature below 25 ℃.

The present invention was developed to solve the above problems, by adjusting the composition ratio of the solid paper and liquid oil in the oil and fat prepared during the cooking of the fried liquid edible oil so that the crispy texture of the fried food last longer than conventional cooking oil To provide a way.

Another object of the present invention is to crystallize, homogenize, and disperse a fat composition having an appropriate solid fat content, thereby preventing oil separation and precipitation of solid fat without using an emulsifier, and maintaining the fluidized bed at a temperature of 5 to 35 ° C. It is to provide a way to make it convenient.

In order to achieve the above object, the method for preparing a fluid suspension edible oil according to the present invention, by using one of the liquid oil selected from cottonseed oil, soybean oil, canola oil, jade oil, using a metal catalyst 0.05 ~ 0.3wt% compared to the liquid oil Hardening reaction at temperature 150 ~ 180 ℃, hydrogen pressure 0.5 ~ 4㎏ / ㎠, stirring speed 50 ~ 800rpm, solid paper content 20wt%, liquid content 80wt% at 5 ℃, solid paper at 35 ℃ A first step of preparing a holding composition having a content of 3 wt% and a liquid content of 97 wt%; A second step of dissolving the oil composition at a temperature of 60 ° C. to 70 ° C., followed by cooling to a temperature of 10 ° C. to 25 ° C. to produce a partially crystallized fat or oil; A third step of homogenizing the solid paper and the liquid oil while finely crushing the crystallized oil with a homogenizer with a primary pressure of 100 to 300 bar and a secondary pressure of 10 to 30 bar; And stabilizing the homogenized fat and oil in a tank having a temperature of 15 to 30 ° C. to disperse the solid paper crystal in the liquid oil. Further, in the present invention, the fat and oil composition of the first process is laurin. 1-6 wt% of crystallized fats and oils, which have a solid fat content of 90-99 wt% at 35 ° C, obtained by curing oil or fat containing solely or mixed palm oil, palm olein, soybean oil, cottonseed oil, canola oil, jade oil, etc. And, using a liquid oil which is alone or mixed with cottonseed oil, soybean oil, canola oil, jade oil, etc. using a nickel catalyst 0.05 ~ 0.3wt% compared to the liquid oil reaction temperature 150 ~ 180 ℃, hydrogen pressure 0.5 ~ 4kg / ㎠, stirring speed It is obtained by mix | blending 94-99 wt% of un hydrogenated oil obtained by hardening on 50-800 rpm conditions.

In addition, the manufacturing method of the fluid suspension edible oil according to the present invention is characterized in that the size of the solid paper crystals refined in the third step is 80% or more of the total crystal is 1 ~ 30㎛.

Hereinafter, the manufacturing method of the fluid suspension edible oil of the present invention will be described in detail according to the process as follows.

First step: manufacturing process of oil and fat composition

First, a single fat is processed to produce an oil-fat composition having a solid fat content of 20 wt% and a liquid fat content of 80 wt% at a temperature of 5 ° C., a solid fat content of 3 wt% and a liquid content of 97 wt% at a temperature of 35 ° C. Or two or more oils and fats are blended.

In order to cure a single holding,

Liquid oil as metal catalyst, preferably nickel catalyst (nickel content 22 ~ 25wt%), reaction temperature 150 ~ 180 ℃, catalytic amount 0.05 ~ 0.3wt% to liquid oil weight, hydrogen pressure 0.5 ~ 4kg / ㎠, stirring speed Curing is carried out under the reaction conditions of 50 to 800 rpm, to obtain a fat or oil composition having a solid fat content in the fat or oil at a temperature of 5 ° C., 12 to 22 wt%, preferably 20 wt%, and 2 to 7 wt%, preferably 3 wt%, at 35 ° C. To blend the above fats and oils,

A mixture of single or plural fats and oils is used to make a fat (90% to 99wt%) of the solid fat content at 35 ° C (hereinafter referred to as "nucleus fats and oils"). , Cured under the reaction conditions of 0.05 ~ 0.3wt% catalyst weight, hydrogen pressure 0.5 ~ 4kg / ㎠, agitation speed 50 ~ 800rpm relative to the weight of the liquid oil, solid content is 5 ~ 20wt% at temperature 5 ℃, 0.01 at 35 ℃ Make an oil that is ~ 4wt% (hereinafter referred to as "non-lubricated").

Subsequently, 1 to 6 wt% of the seed crystal oil and 94 to 99 wt% of non-lubricated oil are blended, so that the solid fat content is 12 to 22 wt%, preferably 20 wt%, and 2 to 7 wt%, preferably 3 wt. Obtain a fat and oil composition of%.

At this time, the crystal oil is a fat or oil to control the solid fat content and to promote the production of crystal nuclei in the subsequent crystallization step, palm oil, palm oil except palm oil, palm oil, oil containing a lot of lauric acid, such as palm kernel oil Preference is given to using oleine, soybean oil, cottonseed oil, canola oil, jade oil and mixed oils thereof.

The non-hydrogenated oil is a fat or oil hydrogenated (cured) liquid oil to control the solid fat content, preferably cottonseed oil, soybean oil, canola oil, jade oil, or a mixture thereof, but is not limited thereto.

On the other hand, by adding a part of the raw liquid oil to the processed single fat or unoiled oil within the range capable of maintaining the solid fat content required by the present invention, the oil-based composition having the solid fat content may be made, and the present invention The amount of the liquid oil added to the oil is preferably 1 to 50 wt% based on the weight of the single fat or oil.

The crude liquid oil is preferably cottonseed oil, soybean oil, canola oil, jade oil, or a mixed oil thereof, similarly to the non-hydrogenated oil, but is not limited thereto.

In addition, as long as it is possible to produce a fat or oil composition having a solid fat content required by the present invention, any method other than the above method may be used.

Second Step: Crystallization Process

Next, a part of the oil or fat composition prepared in step 1 is crystallized.

As a method of crystallization of fats and oils, the oil-fat composition is introduced into a tank capable of temperature control and stirring at a temperature of 70 ° C. to 5 ° C., heated to a temperature of 60-70 ° C., and completely dissolved, and then the oil-fat composition is subjected to temperature 10. Cooling to ˜25 ° C. yields crystallized oils in which a portion of the solid paper is crystallized.

Third Step: Homogenization Process

Subsequently, the crystallization oil and fat obtained in step 2 are homogenized using a homogenizer or a colloid mill.

That is, the homogenizer is to change the crystallized fat mixed with some crystallized solid paper and liquid oil into a uniform emulsion state, and the crystallized fat which passed through the high pressure inside the homogenizer is physically finely ground and completely uniform. Will exist.

Homogenization method in the present invention, by using a homogenizer to the primary pressure 100 ~ 300bar, the secondary pressure 10 ~ 30bar finely crush the solid paper and at the same time homogenize the solid paper and liquid oil to improve the stability, at this time The particles of paper are micronized to 1 to 30 µm, preferably 10 to 20 µm.

Fourth Step: Dispersion Process

Next, in the homogenized fat and oil obtained in the above three steps, the solid paper is finely dispersed and stabilized in the liquid oil.

That is, in order to give oiliness to oils and fats, the homogenized oils and fats are put in a tank maintained at a temperature of 15 to 30 ° C., and mechanically agitated at a stirring speed of 10 to 60 rpm for 2 to 15 hours to give solid paper in the liquid oil. By finely and evenly dispersed to maintain a stable state of the solid paper.

As a result, the manufacturing method of the fluid suspension edible oils and fats of this invention is made at the temperature of 5 degreeC by hardening a single fat, mix | blending crystallized fat and oil, or adding a part of liquid oil to the said hardened single fat or mixed fat. The solid fat content is 12 to 22 wt%, preferably 20 wt%, the liquid fat content is 78 to 88 wt%, preferably 80 wt%, and the solid fat content is 2 to 7 wt%, preferably 3 wt%, and the liquid content at 35 ° C. The 93-98 wt%, preferably 97 wt%, oil-fat composition is prepared, and the oil-fat composition is cooled to crystallize a part of the oil-fat composition, and then, while homogenizing or colloid mill, the solid paper is finely crushed to a size of 1 to 30 μm and simultaneously maintained. Homogenized to make the mixed fat and solid oil evenly mixed at the temperature of 15 ~ 30 ℃, and then mechanically stirred to wrap the solid paper with uncrystallized liquid oil to finely disperse the solid paper in the liquid oil (sol id fat particle in liquid oil) It manufactures edible oils in suspended state. Therefore, solid oil and liquid oil are not separated (hereinafter referred to as "oil separation") and liquid oil even at low temperature of 5 ℃ and fluidity at low temperature of 5 ℃. The fine solid paper particles having a thickness of 1 to 30 µm, preferably 10 to 20 µm, are continuously maintained in the suspended suspended state.

On the other hand, in the present invention, the fat or oil content in the fat or oil used in the fat or oil composition is 12 to 22 wt%, preferably 20 wt% at a temperature of 5 ° C, and 2 to 7 wt% preferably 3 wt% at a temperature of 35 ° C. If the solid fat content exceeds 22 wt% at a temperature of 5 ° C., for example, 24 wt% or more, that is, the liquid content is 76 wt% or less and the size of the solid paper crystal is 30 μm or more, the time elapses due to the specific gravity of the solid paper crystal. As a result, the crystal is separated from the liquid oil and sinks to the bottom. On the contrary, when 80% or more of the size of the solid paper crystal is 1 µm or less, the surface area becomes wide enough to cover the liquid paper crystal. Not only is it a sufficient amount, but some of the crystals dissolve, resulting in poor fluidity, an increase in viscosity, and hardening over time.

In addition, when the solid fat content of the oil-fat composition is less than 12wt%, preferably less than 7wt% at a temperature of 5 ℃, oil separation and precipitation occurs when the temperature fluctuates severely, and when used as a frying oil, Not only does it make a great difference from the use of liquid oils such as soybean oil, but also the use time does not extend significantly compared to conventional liquid oils.

When the solid fat content of the oil or fat composition is 8 wt% or more (greater than 7 wt%) at a temperature of 35 ° C., the fried water hardens easily and a lot of taste remains in the texture, thereby degrading the quality of the product. When the solid fat content of the composition reaches 1wt% or less (less than 2wt%) at a temperature of 35 ° C., oil separation easily occurs even at a small temperature change, and the solid paper sinks to the bottom, making it unsuitable for use as well as the texture of the fried food. It quickly loses its crunchy texture, making no difference compared to conventional edible oils.

Hereinafter, the production method of the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples are only examples to help understanding of the present invention, and the present invention is not limited thereto.

Example 1

The soybean oil was cured with a high pressure reactor under reaction conditions of 150 ℃, 0.05wt% nickel catalyst (22wt% nickel), hydrogen pressure 3kg / cm2 and stirring speed 600rpm, so that the solid fat content was 5 ℃. A fat or oil composition having a weight ratio of 20 wt% to 3 wt% at 35 ° C. was prepared.

Subsequently, after completely dissolving the holding composition at a temperature of 60 ° C., the mixture was cooled slowly to 10 ° C. over 5 hours to form a crystallized oil and fat, and then solidified using a homogenizer at 100 bar at a first pressure of 20 bar. The liquid oil was homogenized.

Next, the homogenized fats and oils were put in a tank maintained at a temperature of 20 ° C., stirred for 5 hours while stirring at a stirring speed of 40 rpm, and then samples were taken, respectively, at temperatures of 5 ° C., 10 ° C., 20 ° C., After maintaining for 1 hour under the temperature condition of 30 ° C and 35 ° C, the viscosity and fluidity of each sample were measured, and the cycle test was repeated for 5 hours at 5 ° C, 14 hours at 20 ° C and 5 hours at 35 ° C. The change of viscosity and fluidity at each temperature was observed.

Example 2

In the same manner as in Example 1, but in the step of homogenizing the crystallization maintenance was carried out by replacing the pressure of the homogenizer with the first 300bar, the second 20bar.

Comparative Example 1

The same method as in Example 1, but was carried out by replacing the pressure of the homogenizer with the first 50bar, the second 20bar.

Comparative Example 2

The same method as in Example 1, but was carried out by replacing the pressure of the homogenizer to the first 400bar, the second 20bar.

As described above, Table 1 shows the results of the measurement of the solid fat content according to the temperature of the holding composition obtained in the Examples and Comparative Examples.

The crystal sizes of the homogenized fats and oils prepared from the examples and the comparative examples are shown in Table 2, and the data in Table 2 are expressed as the ratio of the size of each crystal to the size of the entire crystal.

Next, Table 3 and Table 4 show the results of measuring fluidity and viscosity using the edible oils prepared from the examples and the comparative examples.

When explaining the evaluation results for each of the above-described Examples and Comparative Examples based on the table as follows.

In the case of Example 1, when the oil-based composition having a solid content within the range according to the present invention was homogenized under a pressure suitable for the present invention by using a homogenizer after primary cooling, the crystal size was 80 to 30 µm or more. As a result, five cycle tests did not cause oil separation, precipitation of crystals, or solidification.

In the case of Example 2, as a result of the homogenization under a pressure suitable for the present invention as in Example 1, the crystal size was 10 to 20㎛ occupy 80% or more, and obtains good results as in Example 1 Could.

In the case of Comparative Example 1, using the same fat as in Example 1, but homogenized by lowering the first pressure condition of the homogenizer to 50 bar, the solid paper is not finely refined, the crystal size is 30 ~ 50㎛ 70 In excess of%, three cycle tests resulted in an oil separation in which the solid paper and the liquid oil were separated.

In Comparative Example 2, the same fats and oils as in Example 1 were used, but the homogenizer was homogenized by increasing the first pressure condition to 400 bar. As a result, the solid paper became excessively fine and the crystal size was 1 μm or less, accounting for 50%. As a result, there was no oil separation until three cycle tests, but the viscosity increased significantly. After five cycle tests, fluidity was lost in all temperature ranges except 35 ° C.

That is, when the crystals and homogenized crystals are too large in the examples and comparative examples, precipitation of the crystals occurs due to their specific gravity. On the contrary, when the crystals are too small, some of the solid paper is melted at a high temperature, and thus the temperature is reduced to a low temperature. It can be seen that not only the fluidity is lost but also the suspension state of the oil is destroyed even at a high temperature of 35 ° C.

Accordingly, it is determined that the size of the crystals and homogenized crystals have a great influence on the fluidity and oil separation of oils and fats. In the present invention, the crystallization oil is maintained as a homogenizer with a primary pressure of 100 to 300 bar and a secondary pressure of 10 to 30 bar. The size of the crystals should be adjusted to 1 to 30 µm, preferably 10 to 20 µm, and the ratio of crystals falling within this range should be maintained at 80% or more of the total solid crystals.

As described above, according to the manufacturing method of the fluid suspension edible oil and fat of the present invention, crystallization and homogenization of the oil or fat composition obtained by processing or blending two or more oils and fats, and then stirred to disperse the finely divided solid paper in liquid oil In addition, by stabilizing at the same time, the solid paper can be present in a suspended state evenly dispersed in the liquid oil without oil separation and precipitation of the solid paper, and the need to dissolve the oil in a separate dissolution apparatus by maintaining the fluidized bed at a temperature of 5 ~ 35 ℃ It is not only convenient to remove and use as it is, but also to reduce the effort and cost of melting and to save energy.

In addition, when using the edible oil made of the oil-based composition as a frying oil, the crispy texture immediately after frying lasts long to increase the value of the product.

Furthermore, the oily composition having an appropriate solid fat content is homogeneously mixed with a homogenizer or colloid mill without using an emulsifier or other additives other than fats and oils, so that the fine solid paper particles are evenly dispersed in the liquid oil so that fluidity is maintained even at low temperatures. It is possible to maintain fluidity without oil separation or sedimentation even if the temperature fluctuates.

Claims (3)

1 type of liquid oil selected from cottonseed oil, soybean oil, canola oil, and jade oil, using a metal catalyst 0.05-0.3wt% compared to the liquid oil, reaction temperature 150-180 ° C, hydrogen pressure 0.5-4kg / ㎠, stirring speed 50-800rpm First, to prepare a fat and oil composition consisting of a solid fat content of 20wt%, a liquid fat content of 80wt%, a liquid fat content of 3wt%, a liquid content of 97wt% at a temperature of 5 ℃ by curing reaction with fair; A second step of dissolving the oil composition at a temperature of 60 ° C. to 70 ° C., followed by cooling to a temperature of 10 ° C. to 25 ° C. to produce a partially crystallized fat or oil; A third step of homogenizing the solid paper and the liquid oil while finely crushing the crystallized oil with a homogenizer with a primary pressure of 100 to 300 bar and a secondary pressure of 10 to 30 bar; And The homogenized oil and fat in a tank of 15 ~ 30 ℃ stirred to disperse the solid paper crystals in liquid oil stabilizing the production method of the fluid suspension edible oil and fat characterized in that consisting of. Crystalline fats and oils 1 to 90-99wt% of solid fat obtained by curing fat or oil mixed with palm oil, palm olein, soybean oil, cottonseed oil, canola oil, jade oil, etc., which do not contain much lauric acid, at 35 ℃ 6wt%, cotton oil, soybean oil, canola oil, jade oil and the like or mixed liquid oil using a nickel catalyst 0.05 ~ 0.3wt% compared to the liquid oil using a reaction temperature of 150 ~ 180 ℃, hydrogen pressure 0.5 ~ 4kg / ㎠, By blending 94-99 wt% of unhydrogenated oil obtained by curing under the conditions of stirring speed of 50-800 rpm, the solid paper content was 20wt% at 5 ° C, the liquid content was 80wt%, and the solid paper content was 3wt% at 35 ° C. A first step of preparing a holding composition having a liquid content of 97 wt%; A second step of dissolving the oil composition at a temperature of 60 ° C. to 70 ° C., followed by cooling to a temperature of 10 ° C. to 25 ° C. to produce a partially crystallized fat or oil; A third step of homogenizing the solid paper and the liquid oil while finely crushing the crystallized oil with a homogenizer with a primary pressure of 100 to 300 bar and a secondary pressure of 10 to 30 bar; And The homogenized oil and fat in a tank of 15 ~ 30 ℃ stirred to disperse the solid paper crystals in liquid oil stabilizing the production method of the fluid suspension edible oil and fat characterized in that consisting of. The method according to claim 1 or 2, The size of the solid paper crystals refined in the third step is 80% or more of the total crystals manufacturing method of fluid suspended edible oil and fat, characterized in that 1 ~ 30㎛.